Asiri Punchihewa

Pumpkin bread with Pedro Ximenez Prunes and Meyer Tasty Gouda

Recipe by Katy Brown & Benjamin Mardle of  Euro Bar & Restaurant  – Silver Winner Dilmah Real High Tea Challenge 2014 New Zealand

Pumpkin Bread:
1 ¼ cups flour
1 tsp salt
½ tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
1 ½ cup sugar
½ cup roasted and crushed pumpkin seeds
1 tsp baking soda
1/3 cup water
½ cup oil
1 cup cooked pumpkin
2 eggs

Pedro Ximenez Prunes:
1/2 cup sugar
1 cup prune juice
3 star anise
100ml Pedro Ximenez Sherry
300g pitted prunes,chopped

Pedro Ximenez and Pumpkin Seed Jelly:
300ml prune syrup (from above)
2g Agar
1g Gellan
2 tbsp crushed, toasted pumpkin seeds

Pumpkin Bread:
Preheat oven to 180°C. Grease and flour the loaf tins before making mix, (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 will still warm. Leave to cool.
Place all dry ingredients into a bowl and make a well in the centre.
Mix together all wet ingredients and pour into the well. Gently mix to make a batter and pour into lined loaf tins.

Pedro Ximenez Prunes:
Bring sugar, prune juice and star anise to the 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.

Pedro Ximenez and Pumpkin Seed Jelly:
Bring prune syrup, agar and gellan to the 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.

Cut 3 slices of pumpkin loaf, ½ cm thick. Square off the edges.
Spread one slice with the prune mixture, place another slice of pumpkin loaf on top, cover with some of the prune syrup.
Place a ½ cm thick slice of tasty gouda on top and again with the remaining slice of pumpkin bread.
On the top and bottom, lay a sheet of the jelly.
This can be made as a large stack and cut to portion. Once portioned, serve at room temperature.

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