Serves: 3 - 4 people

Prep time: 30 minutes, plus curd freezing time

Cooking time: 45 minutes

Ingredients

• 160g pumpkin purée
• 160g cream (35% fat)
• 30g white sugar
• 30g brown sugar
• 1 egg
• a pinch of salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cloves

Cidre winter fruits:

• 2 tbsp white sugar
• 200g pumpkin, sliced
• 180g figs, quartered
• a splash of cidre
• 5g sprigs of thyme

Method

1. Preheat the oven to 170° C.
2. Line the bottom of desired cake moulds with cling film.
3. Mix together the pumpkin purée, cream, white and brown sugar, egg, a pinch of salt and the ground spices. Pour the batter (up to 1 – 2 cm thickness) into the moulds.
4. Bake for 25 – 35 minutes, or until the curd is set but still slightly wobbly in the middle. Remove from the oven and set aside to cool. Freeze until the curd is completely solid.
5. To make the cidre winter fruits, caramelise the sugar and then add the pumpkin slices and quartered figs. Once they have softened, deglaze with a splash of cidre.
6. Garnish the curd with the caramelised pumpkin and figs, finishing with the fresh thyme sprinkled on top.