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Pumpkin & Madeira Bake with Cream
Pumpkin & Madeira Bake with Cream

Get your just desserts with this #JustDelicious sweet treat!

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Serves: 8



500 g

pumpkin, cooked and cut into cubes


Madeira loaf, cut into blocks



1 L (4 C)


30 ml (2 T)


15 ml (1 T)


15 ml (1 T)


125 ml (½ C)

pumpkin seeds

60 ml (¼ C)

light brown sugar

Whipped Vanilla Cream


250 ml (1 C)

cream, chilled

30 ml (2 T)

castor sugar

5 ml (1 t)

vanilla essence


Whipped Vanilla Cream

  • Whisk cold cream in a large bowl until frothy.

  • Add half the sugar and continue whisking until medium-stiff.

  • Add vanilla essence, the remaining sugar and whisk until stiff peaks form.

  • Refrigerate until needed.

Pumpkin & Madeira Bake

  • Preheat oven to 180°C.

  • Place pumpkin and cake in a baking dish.

  • In a large mixing bowl, whisk the eggs, cream and spices together.

  • Sprinkle sugar over the cake and pumpkin and pour over the cream mixture.

  • Top with pumpkin seeds and bake for 30 - 40 minutes until golden.


  • Serve warm or cold with whipped vanilla cream.



  • This recipe contains wheat (gluten) and dairy (lactose).


  • Madeira Loaf (gluten): Use gluten-free Madeira loaf or gluten-free sponge cake.

  • Cream (lactose): Use coconut cream or non-dairy cream.

Recipe Meal Types: - Side Dishes - Festive
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