Pre-heat oven to 310°F/160°C
Peel, de-seed, and cut up the pumpkin into 1-inch cubes. On a large baking tray add a dash of olive oil (to stop the pumpkin from sticking) and then add the pumpkin. Once the oven is hot, add to the oven and cook for 45 minutes.
While the pumpkin is cooking, prepare the cake mixture. Add the granulated and brown sugars, salt, vanilla essence, ground almonds, cinnamon, nutmeg, ginger, and ground cloves to a large bowl. Mix well till all ingredients are combined.
Slowly add the milk and double cream to the mixture and stir until well blended.
Cut the bread in 1-2 inch slices (or cubes) and mix into the other ingredients. Give around 10-15 minutes for the bread to really soak all the ingredients.
Once the pumpkin is finished cooking, remove it from the oven and allow it to cool for a few minutes. Turn down the oven to 160 °C (310 °F).
Dice or mash around half of the pumpkin and add it to the pudding mixture. Leave the remainder of the pumpkin in chunks and stir through until all ingredients are well mixed.
With the oven preheated to 160 °C (310 °F), return the mixture to the oven and bake for around 60 minutes. The top of the pudding should be slightly golden once it is done.