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Pumpkin and Caramel Self-Saucing Pudding

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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

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

  1. Preheat the oven to 180°C (350°F) and grease an 8-cup (2L) ovenproof dish. Place on a baking tray.
  2. In a large bowl, combine flour, grated pumpkin, nutmeg, cinnamon, and 1/4 cup (55 g) of brown sugar.
  3. Add melted butter, milk, egg, and half of the chopped cashews. Stir until combined and smooth.
  4. Spoon the mixture into the prepared dish and smooth the top. Sprinkle remaining cashews over the surface.
  5. 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.
  6. Bake for 30–35 minutes, or until the top is golden and firm. Let stand for 5 minutes before serving.
  7. Dust with icing sugar and serve warm with vanilla ice cream, cream, or custard.

Notes

Swap cashews for pecans, walnuts, or almonds for a different nutty flavor.

Use unsweetened canned pumpkin puree if fresh pumpkin isn’t available.

For extra warmth, add a pinch of ground ginger or cloves.

For a dairy-free version, use plant-based butter and milk alternatives.

The sauce forms underneath the sponge as the pudding bakes — pour gently to create an even layer.

Store leftovers in the fridge for up to 2 days and reheat gently before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/pumpkin-and-caramel-self-saucing-pudding/