Pumpkin Caramel Self-Saucing Pudding

If you are a fan of self-saucing puddings (desserts that form a sauce under a cake) and you love pumpkin, here is your new favourite dessert! This became a family favourite immediately.

Combine the dry ingredients listed below and stir them together.
1 1/4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. cloves
1/4 tsp. salt

Mix together:
1 cup pumpkin puree
1/4 cup oil
1 tsp. vanilla

Mix the pumpkin mixture into the dry ingredients. It will look like you don’t have enough liquid, but stick with it, you do. Mix only until combined. Spread this stiff batter into a greased 9″ round casserole. I imagine you can use other shapes too, but make sure your dish is 3-4 inches tall.

Sauce Starter
1/2 cup brown sugar
1/8 tsp nutmeg
1 1/2 cups quite hot water

Stir the nutmeg into the brown sugar and sprinkle over the top of the cake batter. Carefully pour the hot water over the top of it all. I know, it looks weird! Trust me on this, it will become sauce on the bottom when it is baked.

Bake it in a preheated 350 degree oven for 50 minutes.

Let it cool for 20 minutes or more and then serve with vanilla or caramel ice cream.


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