Shivi Ramoutar served up a delicious spiced pumpkin fondants with black pepper, vanilla and cardamom custard on Saturday kitchen.

The ingredients for the fondants are: 90g unsalted butter, at room temperature, plus 50g melted for brushing, 150g light brown sugar, 150g pumpkin puree, 3 free-range eggs, beaten, 45g golden syrup, 90g plain flour, 1 tsp ground cinnamon, 1 tsp ground nutmeg and 1 tsp ground ginger.

For the custard: 250ml full-fat milk, 250ml double cream, ½ tsp ground cardamom, 1 tsp vanilla extract, 6 free-range egg yolks, 75g caster sugar, generous pinch freshly ground black pepper.

See recipes by Shivi in her book titled: The Ice Kitchen available from Amazon now.