Watch as pumpkin Mont Blanc cream is made from scratch, then layered on a rich cocoa sponge cake. Fresh cream is whipped to perfection and added as a topping, creating a dreamy, smooth texture.

It’s also a great way to use up leftover pumpkin from Halloween or use a tin of pumpkin purée instead. To make the cake, grease and line a 25x16cm/10x6¼in loaf tin with baking paper.

With its classic autumn flavour, this pumpkin cake looks just like a pumpkin! Add spices and cider and you're on to a winner. For this recipe you will need a small bundt tin 21cm/8¼in in diameter.