Why You’ll Love This Recipe

I love this pudding because it’s easy to make yet feels indulgent and impressive. The combination of pumpkin, caramel, and toasted cashews creates the perfect balance of sweetness and warmth. As it bakes, the golden syrup mixture sinks to the bottom, forming a luscious sauce that pairs beautifully with the fluffy, spiced sponge on top. It’s a dessert that fills the kitchen with delicious aromas and delivers comfort in every bite.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups (225g) self-raising flour
1 1/2 cups (270g) coarsely grated pumpkin
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
3/4 cup (165g) brown sugar
50g butter, melted
3/4 cup (185ml) milk
1 Coles Australian Free Range Egg, lightly whisked
1/2 cup (75g) cashews, toasted, chopped
1 1/2 cups (375ml) boiling water
1/4 cup (60ml) golden syrup
Icing sugar, to dust
Vanilla ice cream, to serve

Directions

I begin by preheating the oven to 180°C and greasing an 8-cup (2L) ovenproof dish. I place it on a baking tray to catch any bubbling sauce while baking.

In a large mixing bowl, I combine the self-raising flour, grated pumpkin, nutmeg, cinnamon, and 1/4 cup (55g) of the brown sugar. Then, I add the melted butter, milk, egg, and half of the chopped cashews. I stir gently until everything is combined into a thick, smooth batter. I spoon the mixture into the prepared dish and use the back of a spoon to smooth the surface. Finally, I sprinkle the remaining cashews evenly over the top.

Next, I prepare the caramel sauce. In a large jug, I combine the boiling water, golden syrup, and the remaining brown sugar. I stir until the sugar dissolves, then slowly pour this mixture over the back of a spoon onto the pudding batter. This helps the liquid settle gently on top, ensuring the sauce forms perfectly underneath as it bakes.

I bake the pudding for 30–35 minutes, or until the top is golden and a skewer inserted into the sponge comes out clean. Once baked, I set it aside for 5 minutes to cool slightly before dusting with icing sugar.

To serve, I scoop the pudding into bowls, making sure to include plenty of the rich caramel sauce from the bottom, and add a generous scoop of vanilla ice cream on top.

Servings and Timing

This recipe serves 6 people and takes about 45 minutes in total — 10 minutes of prep time and 35 minutes of baking. It’s best served warm, straight from the oven, for the ultimate comfort dessert experience.

Variations

I sometimes swap the cashews for pecans or walnuts for a different nutty flavor. For extra richness, I stir a tablespoon of caramel sauce or maple syrup into the batter before baking. If I want a spicier pudding, I add a pinch of ground ginger or cloves. For a dairy-free version, I use plant-based butter and milk — the result is still beautifully soft and flavorful.

Storage/Reheating

If I have leftovers, I cover the dish and store it in the fridge for up to 2 days. To reheat, I warm individual portions in the microwave for about 30–40 seconds or reheat the whole pudding in the oven at 160°C for 10–15 minutes. The caramel sauce stays soft and luscious even after reheating. It’s also delicious served cold the next day with a dollop of whipped cream or custard.

FAQs

Can I make this pudding ahead of time?

Yes, I prepare the batter and sauce separately, then combine and bake just before serving.

Can I use canned pumpkin?

Yes, I use unsweetened pumpkin puree if I don’t have fresh pumpkin — it works perfectly.

What can I use instead of cashews?

Pecans, almonds, or walnuts all add great crunch and flavor.

Can I make it nut-free?

Absolutely — I simply leave out the nuts or replace them with shredded coconut.

How does the sauce form underneath?

The sugar and golden syrup mixture sinks during baking, creating a caramel sauce at the base.

Can I use maple syrup instead of golden syrup?

Yes, though it gives a slightly different, deeper flavor.

What’s the best pumpkin to use?

I like butternut or Kent pumpkin for their sweetness and smooth texture.

How do I know when it’s done?

The top should be golden and firm, and the sauce should be bubbling gently underneath.

Can I freeze this pudding?

Yes, I freeze it in portions and reheat in the microwave or oven until warmed through.

What can I serve with it besides ice cream?

It’s delicious with cream, custard, or even a drizzle of extra caramel sauce.

Conclusion

This Pumpkin and Caramel Self-Saucing Pudding is a rich, comforting dessert that always impresses. I love how the spiced pumpkin sponge and buttery caramel sauce come together in one dish — warm, gooey, and perfectly balanced. Served with ice cream or cream, it’s a cozy treat that’s ideal for sharing with family and friends, especially on cool evenings.