Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
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with Seeds
Coconut Flour Pancakes
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Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
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Globe Artichokes
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Gooseberries with Orange
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Goose Egg Frittata with
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Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
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Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
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Pan de Higo
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Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
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Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
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Quince Compôte
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Rabbit with Potatoes,
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Roasted Parsnip and
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Roasted Swede, Ginger and
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Rhubarb Tart with Star Anise
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Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
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Sea Buckthorn, Apple
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Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
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Spiced Poached Pears,
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Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Pumpkin recipes pumpkincake spices Thanksgiving recipes Christine McFadden

Paradise Pumpkin Cake

This is adapted from a recipe by Italian food writer Valentina Harris. ‘It’s a great alternative to pumpkin pie, especially when served with a blob of whipped cream. I have spiced the cake with grains of paradise which give it a beautifully warm and gingery flavour – just enough to make the tongue tingle and perfect with the sweetness of the pumpkin. See Cook’s notes below for substitutions. To soak the sultanas, I like an anise-flavoured liqueur such as Galliano or sambucca, but the choice is yours.
Serves 8–10

sultanas 50g
liqueur of your choice 100ml
vegetable oil for greasing
pumpkin (see Cook’s notes below) 600–700g
unsalted butter 150g
salt a pinch
sugar 150g
whole almonds 50g, finely chopped
candied orange or citron peel 50g, finely chopped
lemon grated zest of 1
grains of paradise (see Cook’s notes below) 1 tbsp, coarsely ground
plain flour 85g
baking powder 1 heaped tsp
eggs 2, yolks and whites separated
icing sugar for dusting

1) Put the sultanas and liqueur in a bowl and soak for at least 45 minutes, or preferably overnight, until the sultanas are plump. Preheat the oven to 180°C/gas 4. Grease and line a 22-23cm shallow cake tin.

2) Quarter the pumpkin and scrape out the seeds but do not peel. Cut into big chunks and place cut side up in a roasting pan. Cover tightly with foil and bake for 45–55 minutes until soft. When cool enough to handle, remove the peel and whiz the flesh in a food processor. You should end up with about 425g of purée.

3) Tip the purée into a saucepan and add the butter. Stir over medium heat until the butter has melted.

4) Add a pinch of salt, then tip the mixture into a bowl and beat until smooth. Stir in the sugar, almonds, citron, lemon zest and grains of paradise. Add the sultanas and any remaining liqueur, mixing thoroughly.

5) Sift the flour and baking powder together, then gradually add to the pumpkin mixture, beating well with each addition.

6) Beat the egg yolks for 4–5 minutes until pale and thick, then fold into the mix. Whisk the egg whites until stiff, then fold in carefully using a large metal spoon.

7) Spoon the mix into the prepared cake tin. Level the surface, then bake for 1–1¼ hours or until a skewer inserted into the middle comes out clean. If the cake is browning too much, cover the top with a sheet of foil. Turn out onto a wire rack to cool. Dust with sifted icing sugar before serving.

Cook’s notes
Use a dense-fleshed variety such as dark green Kabocha, or bright orange Onion Squash, or the grey-skinned Crown prince.
If you can’t get grains of paradise, try a teaspoon each of ground ginger and coarsely ground black and white peppercorns instead

Recipe © Christine McFadden from Pepper: the Spice that Changed the World published by Absolute Press/Bloomsbury

    Photography: Christine McFadden    
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