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Pumpkin and caramel self-saucing pudding recipe
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Indulge in a velvety pumpkin self-saucing pudding, enhanced with caramel and nuts for the ultimate dessert delight.
Ingredients:
  • 225g self-raising flour
  • 270g pumpkin
  • 1.25 gm ground nutmeg
  • 1.25 gm ground cinnamon
  • 165g brown sugar
  • 50g butter, melted
  • 185ml milk
  • 1 Free Range Egg, lightly whisked
  • 75g cashew
  • 375ml water
  • 60ml golden syrup
  • Icing sugar, to dust
  • Vanilla ice cream, to serve
Instructions:
  • 1. Preheat your oven to 180°C. Grease an 8-cup (2L) ovenproof dish and place it on a baking tray. 2. In a large bowl, mix flour, pumpkin, nutmeg, cinnamon, and 1/4 cup (55g) sugar together. 3. Add butter, milk, egg, and half of the cashews to the bowl, and stir until well combined. 4. Spoon the mixture into the prepared dish and smooth the surface with the back of a spoon. 5. Sprinkle the remaining cashews on top before baking.
  • In a large jug, mix boiling water, golden syrup, and the rest of the sugar. Slowly pour the mixture over the back of a spoon into the dish.
  • Bake for 30-35 minutes or until a skewer inserted in the top comes out clean. Let it cool for 5 minutes, then dust with icing sugar and serve with ice cream.

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