Spiced pumpkin fondants with black pepper cardamom custard

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 6

Dietary
Vegetarian

By Shivi Ramoutar
From Saturday Kitchen

Ingredients

For the fondants

  • 90g/3¼ oz unsalted butter, at room temperature, plus 50g/1¾ oz melted for brushing
  • 150g/5½oz light brown sugar
  • 150g/5½oz pumpkin purée
  • 3 free-range eggs, beaten
  • 45g/1½ oz golden syrup
  • 90g/3¼oz plain flour
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger

For the custard

  • 250ml/9fl oz full-fat milk
  • 250ml/9fl oz double cream
  • ½ tsp ground cardamom
  • 1 tsp vanilla extract
  • 6 free-range egg yolks
  • 75g/2½oz caster sugar
  • generous pinch freshly ground black pepper
Print Friendly, PDF & Email

Share this post

PinIt
scroll to top
error: Content is protected !!