Pumpkin and caramel self-saucing pudding recipe

Thanks to pumpkins slightly sweet and nutty flavour this self-saucing pudding has a successful and sleek slick texture. Paired as soon as caramel and nuts, it couldnt reach much better than this.

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To get started considering this particular recipe, we must prepare a few components. You can cook Pumpkin and caramel self-saucing pudding recipe using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pumpkin and caramel self-saucing pudding recipe:

1. 1 1/2 cups (225g) self-raising flour
2. 1 1/2 cups (270g) scratchily grated pumpkin
3. 1/2 tsp sports ground nutmeg
4. 1/2 tsp dome cinnamon
5. 3/4 cup (165g) brown sugar
6. 50g butter, melted
7. 3/4 cup (185ml) milk
8. 1 Coles Australian find not guilty Range Egg, lightly whisked
9. 1/2 cup (75g) cashews, toasted, chopped
10. 1 1/2 cups (375ml) boiling water
11. 1/4 cup (60ml) Coles Golden Syrup
12. Icing sugar, to dust
13. Vanilla ice cream, to serve

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Instructions to make Pumpkin and caramel self-saucing pudding recipe:

1. Preheat oven to 180°C. Grease an 8-cup (2L) ovenproof dish and place something like a baking tray. adjoin flour, pumpkin, nutmeg, cinnamon and 1/4 cup (55g) sugar in a large bowl. ensue butter, milk, egg and half the cashew and disquiet to combine. Spoon into the prepared dish and sleek slick the surface with back of spoon. Sprinkle later than unshakable cashew.
2. Combine boiling water, golden syrup and remaining sugar in a large jug. Pour over the assist of a spoon into the dish.
3. Bake for 30-35 mins or until a skewer inserted in pinnacle comes out clean. Set aside for 5 mins to cool slightly. Dust when icing sugar. assist next ice cream.

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