PUMPKIN BREAD

Methods and Directions

• Preheat oven to 180°C. Grease and flour the loaf tins before making the mix. (The quantity given in the recipe will make 2 loaves.)
• To cook the pumpkin, roast with the skin on.
• Place it on the tray skin side up. Cook till very soft.
• Scoop out cooked pumpkin and mash while still warm. Leave to cool.
• Place all dry ingredients in a bowl and make a well in the centre.
• Mix together all the wet ingredients and pour into the well. Gently mix to make a batter and pour into lined loaf tins.

• Bring sugar, prune juice and star anise to a boil. Remove from heat.
• Add the Pedro Ximenez and pour over the chopped prunes. Leave to macerate for at least 2 hours.
• After macerating to infuse with the flavour, pour through a sieve and set the prunes aside for later.
• Measure 300ml of the liquid and set aside for the jelly.
• Return the rest of the liquid back into the prunes.

• Bring prune syrup, agar-agar and gellan to a boil, whisking while heating. Boil for 1 minute.
• Remove from the heat and pour onto a plastic tray, which has been sprayed with baking spray.
• Sprinkle with the crushed pumpkin seeds and leave to set. Chill till cold, then cut.