Pumpkin and Ginger Loaf with Caramel swirl Ice Cream






School has started and it is the second week already (time sure flies). Sleeping early, waking up early, argh don't like it at all, lucky for me though I still have two weeks til my Uni starts.

As for my brother, he is not so lucky:P And typical of him he has already started whinging about everything school related. You see, he is into hardcore bodybuilding these days and whatever comes his way he gobbles it down and still feels hungry.

So yesterday he asked me to make him something in addition to the TWO good size chicken sandwiches I make him for school. And because he LOVES pumpkin (A family favorite), it was a no brainer to bake a beautiful Pumpkin and Ginger Loaf.

And for being such a nice sister, I rewarded myself with this velvety caramel swirl ice cream to go with the loaf (I can't have a loaf just by itself).

The pumpkin and ginger loaf adds a depth of flavor and the ice cream complements with a certain sweetness and lusciously moist texture. A perfect pair :)


Pumpkin and ginger loaf
(adapted from good food magazine)

butter - 175g
Honey - 140g
egg - 1
grated pumpkin - 250g
brown sugar - 100g
self-raisinf flour - 350g
ginger powder - 1tbs
cinnamon - 1tsp

- preheat oven to 180c and line and grease a loaf tin
- whisk the butter, honey, sugar and egg till incorporated well
- mix in the flour, ginger, cinnamon and pumpkin
- bake for 50-60 min or until done


Caramel swirl ice cream

Sugar - 1 1/4 c
thickened cream 2 1/4 c
vanilla - 1/2 tsp
milk - 1c
eggs - 3

- heat 1c of sugar in a saucepan, make sure all the sugar melts and cook until the color is brownish
- add the 1 1/4 c cream and cook until dissolved-add the vanilla
- in another saucepan bring to a boil the milk, remaining cream and sugar
- whisk the eggs, add a little of the milk mixture to temper the egg and mix the mixture back into the milk and cook stirring until thick
- stir the custard into the caramel and chill for 3 hours until cold
- transfer to ice cream maker and before freezing combine in the caramel sauce.

Caramel sauce

Sugar - 3/4 c
water - 1/4 c
thickened cream 1/2 c
unsalted butter - 20g
salt - 1/4 tsp

- in a saucepan stir the sugar, water and salt. when dissolved cook on high without stirring till the color is dark brownish

- slowly mix in the cream and cool slightly- whisk in the butter

- heat 1c of sugar in a saucepan, make sure all the sugar melts and cook until the color is brownish




5 comments:

Smitten ByFood said...
February 12, 2012 at 4:29 AM

The loaf look dense and delicious! Bravo!

Tina said...
February 12, 2012 at 1:10 PM

The sweet loaf sounds delicious enough on its own, but adding the caramel ice cream really puts it over the top. Delicious treat-well done for a reward!

Jeff Rasmussen said...
February 12, 2012 at 10:57 PM

What a great idea! And the pictures look amazing. I love the artsy icing sugar and cinnamon sticks! Definitely a tasty looking delight! Happy to follow you!

Hester Casey said...
February 12, 2012 at 11:00 PM

I am reading your blog post in a cafe so it is probably not surprising that I can smell ginger and cinnamon - what a lovely sister you are to make this treat for your brother. Looks heavenly.

frosting hallucinations said...
February 13, 2012 at 3:12 AM

Thanks all for your kind comments! appreciate it dearly:)

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