- Peanut free
- Soy free
- Sesame free
- Vegetarian
Make the most of pumpkin’s bright colour and nutty flavour in this decadent self-saucing pudding. It’s topped with cashews for crunch.
- Serves6
- Cook time35 minutes
- Prep time10 minutes, + 5 mins cooling time
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
Nutritional information
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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