Pumpkin and madeira bake with whipped vanilla cream


Get your just desserts with this #JustDelicious sweet treat!


Whipped vanilla cream

250ml (1c) cream, chilled

30ml (2T) castor sugar

5ml (1t) vanilla essence

Pumpkin & madeira bake

500g pumpkin, cooked and cut into cubes

1 Madeira loaf, cut into blocks

8 eggs

1L (4c) cream

30ml (2T) cinnamon

15ml (1T) ginger

15ml (1T) nutmeg

60ml (¼c) light brown sugar

125ml (½c) pumpkin seeds


Whipped vanilla cream

  • Whisk cold cream in a large bowl until frothy.
  • Add half the sugar and continue whisking until medium-stiff.
  • Add vanilla essence and the rest of the sugar and whisk until stiff peaks form.
  • Refrigerate until needed.

Pumpkin and madeira bake Preheat oven to 180°C.

  • Put pumpkin and cake on a baking dish.
  • In a large mixing bowl, whisk the eggs, cream and spices together.
  • Sprinkle sugar over the cake and pumpkin and pour the cream mixture over.
  • Top with pumpkin seeds and bake for 30 to 40 minutes until golden. 


  • Serve warm or cold with whipped vanilla cream.

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