Mark Greenaway Recipe: Pumpkin and Gingerbread

Pumpkin and Gingerbread. Picture: Paul Johnston
Pumpkin and Gingerbread. Picture: Paul Johnston
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Autumn is well and truly under way in Edinburgh and Hallowe’en is just around the corner.

The autumn brings a whole host of treats to the kitchen. Pumpkins are the most famous of all the squashes, and are most associated with Hallowe’en lanterns. Inside the hard orange or yellow skin, the bright orange flesh is sweet and honeyed.

The sweet flesh of the pumpkin means that they do not need to be reserved solely for savoury dishes and soups. Here I share the recipe for my pumpkin and gingerbread dessert. The dark gingerbread and stout cake which forms the bottom layer of the pudding is a sticky, tasty delight and can be served as a cake all on its own. The pumpkin jelly layer which I pour over the cake adds interesting texture, flavour and colour to the dish. The darkness sitting just below the vibrant orange layer means that this dessert is the perfect ending to any Hallowe’en celebration.

This pudding is becoming a firm favourite on the menu at Restaurant Mark Greenaway. At the restaurant we serve it with Maple Gel, Milk Sorbet, Dehydrated Sponge and Pumpkin Curd.

These of course are optional but delicious extras!

Ingredients

Serves 6­-8

Ginger and Stout Cake

110g butter, 110g brown sugar, 110g treacle, 170g self­raising flour, 1 tsp ground ginger, 1 tsp ground cinnamon, 1 egg, 100ml milk, 165ml stout, reduced down to 45ml. You will need a square cake tin with deep sides, lined with greaseproof paper.

Pumpkin Jelly

1 large pumpkin with seeds removed, 10 egg yolks, 10 gelatine leaves, soaked in water until soft, 100g sugar

METHOD

Ginger and Stout Cake

Preheat oven to 180C.

Melt down the butter, sugar and treacle in a heavy based pot and pour into a large bowl. Slowly beat in the egg.

Sift in the flour and spices. Stir in the stout and milk until just combined. Pour the mixture into the lined cake tin. Bake for 30 minutes. Cool in the tin.

Pumpkin Jelly

Preheat the oven to 180C.

Portion the pumpkin into 20 similar pieces, place in a large roasting tray and roast for 25-30 minutes or until the pumpkin has started to caramelise.

Leave to cool for 15 minutes.

Using a large spoon, scoop out the flesh and discard the skin.

Place into a food processor and blend to a smooth purée.

Transfer to a muslin cloth or jelly bag and hang over a container for 24 hours.

Take the liquid that has fallen through and simmer it in a small pan till it has reduced to a thick syrup.

Place the pumpkin purée into the food processor with the eggs and sugar and blend.

Add the gelatine and the pumpkin reduction and blend.

Pour the jelly mixture over the gingerbread cake and set in the fridge for at least 5 hours.

Cut into rectangular slices and serve.

• Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street and Bistro Moderne in Stockbridge.

Twitter: @markgreenaway / @bistromoderne

Web: www.markgreenaway.com / www.bistromoderne.co.uk