*The Delica pumpkin (an F1 hybrid Cucurbita maxima variety related to the Kabocha squash) is a small to medium winter squash originally bred in Japan and widely cultivated in Italy and globally.
Appearance: Squat, flattened, and ribbed shape, with a dark green-grey rind featuring faint lighter green or orange stripes.
Flesh: Dense, bright vivid orange flesh that is thick, dry, and velvety.
Flavor Profile: Intensely sweet, rich, and nutty, often compared to cooked chestnuts.
Size & Weight: Typically weighs around 1.7 kg to 1.9 kg (about 18–25 cm across).
Preparation
Heat the oven to 180°C/fan oven 160°C/mark 4. Place the pumpkin, golden syrup, vanilla extract and star anise powder in a bowl and mix well. Wrap in foil, place on a roasting tray in the oven and cook en papillote** for 20 minutes. Remove from the oven and leave to cool, still wrapped in the foil.
** En papillote (French for "in paper") is a healthy, fast cooking method where food is sealed inside a parchment paper or foil pouch and steamed in its own juices, aromatics and a splash of liquid. The trapped steam cooks the food gently, locking in moisture and intense flavor.
Grease a 20cm square cake tin and line with baking paper or a reusable cake-tin liner.
Melt the butter with the sugar and cocoa powder in a bowl set over a pan of hot water. Once melted, stir well and remove from the heat. Allow to cool for 5 minutes before folding in the egg and the cooked pumpkin.
Fold in the flour and a pinch of salt, pour the mixture into the cake tin and bake in the centre of the oven for 25 minutes.
Remove from the oven and allow to cool completely in the tin before carefully turning it out and cutting into portions. Dust with icing sugar and serve with scoops of vanilla ice cream.
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