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Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

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Seed cake and a glass of Madeira


You'll need

260 gm unsalted butter, softened 260 gm caster sugar 1 tsp caraway seeds 5 large (70gm each) eggs, lightly beaten 320 gm self-raising flour 150 ml full-cream milk

Method

  • 01
  • Preheat oven to 180C. Grease a 16cm x 10cm x 8cm loaf tin with butter and line the base and sides with baking paper. Cream the butter, sugar and caraway seeds together with an electric mixer or in a bowl with a wooden spoon until they are white and fluffy. Gradually mix the beaten eggs, adding them little by little to prevent curdling. Then sift in the flour and mix until incorporated. Lastly, add the milk.
  • 02
  • Transfer the mixture to the prepared tin and bake in the oven for 45 minutes or until golden brown and a skewer inserted in the centre of the cake comes out clean. Serve with a glass of Madeira.

"Eleven o'clock and still two hours until lunchtime. Something to keep you steady - nothing finer than a slice of seed cake, washed down with a glass of Madeira. This will see you safely through until lunch."
This is one of cult UK chef Fergus Henderson's favourite puddings from his book Beyond Nose to Tail (Allen & Unwin).

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Sep 2007

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