Description
A rich and comforting pumpkin and caramel self-saucing pudding with a soft spiced sponge and a luscious caramel sauce underneath. Perfectly cozy when served warm with vanilla ice cream or cream.
Ingredients
Scale
- 1 1/2 cups (225 g) Self-raising flour
- 1 1/2 cups (270 g) Coarsely grated pumpkin
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ground cinnamon
- 3/4 cup (165 g) Brown sugar
- 50 g Butter, melted
- 3/4 cup (185 ml) Milk
- 1 Egg, lightly whisked
- 1/2 cup (75 g) Cashews, toasted and chopped
- 1 1/2 cups (375 ml) Boiling water
- 1/4 cup (60 ml) Golden syrup
- Icing sugar, to dust
- Vanilla ice cream, to serve
Instructions
- Preheat the oven to 180°C (350°F) and grease an 8-cup (2L) ovenproof dish. Place on a baking tray.
- In a large bowl, combine flour, grated pumpkin, nutmeg, cinnamon, and 1/4 cup (55 g) of brown sugar.
- Add melted butter, milk, egg, and half of the chopped cashews. Stir until combined and smooth.
- Spoon the mixture into the prepared dish and smooth the top. Sprinkle remaining cashews over the surface.
- In a jug, mix boiling water, golden syrup, and remaining brown sugar until dissolved. Gently pour the mixture over the back of a spoon onto the pudding batter.
- Bake for 30–35 minutes, or until the top is golden and firm. Let stand for 5 minutes before serving.
- Dust with icing sugar and serve warm with vanilla ice cream, cream, or custard.
Notes
- Prep Time: 10 min
- Cook Time: 30-35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg