Pumpkin and caramel self-saucing pudding

Make the most of pumpkin’s bright colour and nutty flavour in this decadent self-saucing pudding. It’s topped with cashews for crunch.

Pumpkin and caramel self-saucing pudding served in a baking dish with two scoops of ice-cream on top

Serves

6

Prep

10m

Note: + 5 mins cooling time

Cooking

35m

Ingredients

  • 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) Coles Golden Syrup
  • Icing sugar, to dust
  • Vanilla ice cream, to serve

Method

STEP 1 

Preheat oven to 180°C. Grease an 8-cup (2L) ovenproof dish and place on a baking tray. Combine flour, pumpkin, nutmeg, cinnamon and 1/4 cup (55g) sugar in a large bowl. Add butter, milk, egg and half the cashew and stir to combine. Spoon into the prepared dish and smooth the surface with the back of a spoon. Sprinkle with the remaining cashew.

STEP 2 

Combine boiling water, golden syrup and remaining sugar in a large jug. Pour over the back of a spoon into the dish.

STEP 3 

Bake for 30-35 mins or until a skewer inserted in the top comes out clean. Set aside for 5 mins to cool slightly. Dust with icing sugar. Serve with ice cream.

Dietary information

Peanut-free
Soy-free
Sesame-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.