Recipe: Pumpkin & Ginger Sponge

John Harrison, Chef at The Greyhound Inn, Letcombe Regis shares his seasonal recipe for Pumpkin and Ginger Sponge, with oat milk caramel and pecan praline

"Surprise your guests with this delicious vegan dessert, perfect for an autumn dinner party."

Serves 8

For the Pumpkin Sponge

220ml almond milk
1 tbsp distilled malt vinegar
125ml vegetable oil
1 tbsp maple syrup
1 tsp vanilla essence
200g pumpkin purée (made from fresh pumpkin as described below)
350g self-raising flour
1 tsp baking powder
165g caster sugar
1 and 1/4 tsp mixed spice
1/8 tsp salt

1. Heat oven to 180ºC.
2. Roast pumpkin until soft, scoop flesh and blend in a food processor. This can be frozen in batches for future use.
3. Mix almond milk and vinegar and allow to stand for 10 minutes
4. Mix vegetable oil, maple syrup, vanilla essence and pumpkin purée and add to almond milk once stood.
5. Mix dry ingredients then combine with wet.
6. Line a 12” x 9” baking tin with greaseproof paper and pour mixture in, levelling surface gently.
7. Bake for 55 minutes and cool completely before slicing.

For the Caramel Sauce

400g caster sugar
240g oat milk
110g vegan butter
1 vanilla pod (seeds only) or 20 ml vanilla extract
6g salt

1. Add sugar to a saucepan and melt, stirring constantly, over a medium high heat until 150-160ºC.
2. Immediately remove from heat and add all vegan butter.
3. Add the oat milk a little at a time while whisking constantly.
4. Fold through the salt and vanilla seeds or essence.

For the Pecan Praline

200g caster sugar
150g finely chopped pecans
2g salt

1. Add sugar to a nonstick frying pan and melt, stirring constantly to prevent burning, over a medium high heat until 150-160ºC.
2. Fold through the finely chopped pecan nuts and salt and transfer to a greaseproof-lined tray to cool until hard and crackable (about 10 minutes).

For the Whipped Vegan Cream

400ml vegan cream (John likes Flora plant cream)
Icing sugar to taste – start with 25g
10ml vanilla extract

1. Add vegan cream, icing sugar and vanilla to a mixing bowl and whisk with an electric mixer until it holds a slightly stiff peak.

To assemble

1. Cut the sponge into portions and place each on a dessert plate.
2. Scoop a generous tablespoon of cream and arrange next to the sponge.
3. Top the cream with the cracked pieces of praline.
4. Finally drizzle the caramel sauce over the sponge and cream.
5. (Optional) top with edible flower or micro herbs for decoration.

Enjoy.