Sticky Pumpkin Pudding

A delightful autumn flavor in every bite! This dessert combines the warmth of pumpkin and cinnamon with a luscious toffee sauce.

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Ingredients

Cake

• 100 g butter, softened

• 2/3 cup sugar

• 1/3 cup brown sugar

• 2 eggs

• vanilla

• 1/2 cup pumpkin puree

• 2 cups flour

• 2 tsp baking powder

• 1/2 tsp cinnamon

• 1/3 cup water

Toffee Sauce

• 100 g butter

• 1/2 cup brown sugar

• 2/3 cup cream

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Cake

• Preheat the oven to 180ºC/350ºF.

• Cream the butter, sugar, and brown sugar until pale.

• Add the eggs, vanilla, pumpkin puree, flour, baking powder, and cinnamon.

• Add the water and mix until combined.

• Pour into a buttered and floured bundt pan and bake for 40-45 minutes.

• Allow to cool slightly then flip on a serving plate.

Toffee Sauce

• Place the butter, brown sugar, and cream in a pan over low heat until the sugar has dissolved and the sauce has thickened.

• Pour the toffee sauce over the cake.