Maria Close served up pumpkin mousse with pain d’epice spices, mandarin jelly and a speculoos base on James Martin’s Saturday Morning.

The ingredients for the speculoos base are: 75g light muscovado, 75g dark muscovado, 240g flour, 2g salt, 1 orange zest, 4g baking powder, 2.5g ground cinnamon, 2.5g pain d’epice spaces, 120g butter, 30g eggs and 10g milk.

For the pumpkin and mandarin jelly: 330g mandarin Boiron puree, 330g pumpkin purée, 330g sugar and 14g NH pectin.

For the mirror glaze: 320g cream, 300g sugar, 300g liquid glucose, 11g bronze gelatin, 300g white chocolate, 30g butter and Orange gel colour.

Pumpkin mousse: 200g pumpkin purée, 12g dark rum, 1 vanilla pod seeds, 1g pain d’epice spices, 7g bronze gelatin, 215g white chocolate, 25g cocoa butter (could be orange!), Melt on Bain marie and 265g lightly whipped cream.

See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.