Pumpkin Loaf

on By

23897139_1998735233703728_975365038_o24008026_1998735253703726_1795044042_o23949322_1998735263703725_2130962107_o23874392_1998735267037058_396567953_o23960712_1998735257037059_1036118079_o24007989_1998735270370391_853409984_o23897230_1998735273703724_775097231_o23897233_1998735277037057_629052378_o23897058_1998735280370390_444539449_o23897026_1998735283703723_675193536_o23896998_1998735303703721_1172963282_oIngredients:

  • 10 oz plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp of chopped crystallised ginger
  • ½ tsp of table salt
  • ½ tsp of mixed spice
  • 6 oz of dark muscovodo sugar
  • 2 oz sultanas
  • 3 whole eggs beaten
  • 2 0z butter
  • 5 oz peeled and grated Pumpkin.
  1. To begin this Beautiful Pumpkin loaf weigh out each of the ingredients as outlined above and then pre-heat your oven to 190 degrees.
  2. Using a little extra butter first grease a medium loaf tin, then line the tin with baking parchment as this enables you to release the cake once it has been baked.
  3. Next in a medium mason and cash mixing bowl incorporate all of the dry ingredients by sieving them together, using a micro-pane grate in half a nutmeg and stir to incorporate.
  4. Now add your butter, make sure that all of the butter has been worked into the dry ingredients or otherwise once it has been baked you will get little grease spots of the unworked butter.
  5. Next add your dark brown sugar along with the dried sultanas and the grated pumpkin. By using pumpkin like you would with grated carrot it enables the loaf to remain lovely and moist.
  6. Once all of the ingredients have been mixed together crack three large eggs into a glass pyrex jug whisk using a fork and then add to your dry ingredients.
  7. Stir to incorporate all of the ingredients together make sure that you mix this thoroughly, as you don’t want any raw dry ingredients.
  8. Pour the mixture into your pre-lined loaf tin, and then place into the oven on a baking tray as this enables a level surface for your loaf to bake on.
  9. Bake for 1-1.5 hours or until the loaf is a beautiful golden brown, to test if the cake is cooked or not, using a wire probe, probe the cake if the probe comes out clean you are laughing.

Whilst the loaf bakes get cracking with these beautiful garnishes, which don’t only improve the image of the loaf but also offer new dimensions in both flavour and texture.

 

Pumpkin Praline:

  • 2 grams of Sea Salt
  • 50 grams of caster sugar
  • 50 grams of Toasted seeds
  • ½ tsp. smoked paprika
  • ½ tsp. cayenne pepper
  • Touch of cold water.
  1. To begin the praline weigh all of the ingredients as outlined above.
  2. Next on an oven tray lay a piece of baking parchment, as this is where you will allow your praline to set.
  3. To start the praline in a small saucepan empty the sugar along with a touch of water, place the pan onto a medium heat and allow it to reach a light golden colour. BE CAREFUL NOT TO BURN IT.
  4. To toast your seeds in a small saucepan, warm on a medium heat once the pan is up to temperature add your seeds and roast until they reach the popping stage.
  5. At this point decant into a small bowl add your aromats and add to the caramelised sugar.
  6. Remove from the heat and decant onto the baking parchment.
  7. Allow to stand until it has set solid.
  8. Then you can go freestyle. Shard it, chop it, powder it.

Crystalized Sage Leaves:

  • 25 grams of sugar
  • Touch of cold water
  • Picked Sage Leaves
  1. To begin this garnish, weigh all of the ingredients as outlined above.
  2. Next on an oven tray, lay a piece of baking parchment down, as this is where you will allow your praline to set.
  3. To start this garnish in a small saucepan empty the sugar along with a touch of water, place the pan onto a medium heat and allow to colour until it reaches a light golden colour. BE CAREFUL NOT TO BURN IT.
  4. At this point add your picked sage leaves remove from the heat and then decant onto the lined tray using a pair of tweezers.
  5. Allow to cool and crystalize.

Remove your loaf from the oven once it is golden brown and cooked all the way through, to take this pumpkin loaf to the next level hit it with a little runny honey whilst it is still warm. Once completely cool add your garnish, and accompany with a classic crème Anglaise (follow the recipe below)

Crème Anglaise ( English Home Made Custard)

Ingredients:

  • 6 egg yolks
  • 4 tablespoons of caster sugar
  • 500 ml of cream
  • 250 ml of milk
  • 1 vanilla pod.
  1. To begin this recipe weigh out all of the ingredients as outlined above.
  2. To begin this crème pour both the cream and milk into a medium saucepan and place onto a medium heat to bring up to a simmer.
  3. Using a paring knife carefully split the vanilla pod, and scrape out the seeds, add these to the mixture along with the vanilla pod and allow to infuse.
  4. In a medium mason and cash mixing bowl separate four large eggs discard of their whites, then add four tablespoons of caster sugar to the egg yolks and whisk until the mixture has gone pale in colour.
  5. Once the milk and cream mixture is ready remove from the heat along with the vanilla pod.
  6. Now add this to your egg yolks and sugar, ensure that you do this in a steady stream and whisk constantly or otherwise you will just cook and scramble eggs.

Enjoy,  The Gent

Leave a comment