Pumpkin, Rice and Maple Syrup Cake

Preparation info
  • Makes:


    -portion cake
    • Difficulty


    • Ready in

      1 hr 30

Appears in

By Geraldene Holt

Published 2011

  • About

An autumn brunch cake, flavourful and fragrant with freshly grated nutmeg. If served as a pudding, accompany the warm cake with scoops of maple syrup or honey ice-cream.


  • 450 g / 1 lb pumpkin flesh, seeded and peeled
  • 2 tbs


Chop the pumpkin and place in a saucepan with the water. Cover and bring to the boil, turn down the heat and cook for 20–30 minutes until the pumpkin is tender. Line a colander with 2 layers of kitchen paper and tip in the contents of t