250g flour
10ml baking powder
60ml brown sugar
5ml ground cinnamon
5ml salt
200g cooked pumpkin, mashed
125ml milk
2 eggs
Caramel sauce:
200g sugar
100g butter, diced
125ml cream
Preheat your oven to 180℃ and line a 20cm x 20cm baking tray with baking paper. Set aside.
Add the flour, baking powder, sugar, cinnamon and salt to a mixing bowl.
Add the mashed pumpkin, milk and eggs to another mixing bowl and whisk together.
Pour the pumpkin mixture into the flour mixture and stir until just combined and there are no more dry ingredients that you can see.
Pour the mixture into the prepared baking dish and bake for 30 minutes.
For the caramel sauce:
Add the sugar and butter to a small saucepan set over medium-high heat.
DO NOT STIR – swirl the mixture around in the saucepan but avoid the temptation to stir, until the sugar and butter has melted. Keep swirling every now and then until you have a deep caramel colour.
Add the cream and whisk vigorously, allowing the sauce to bubble for 1 minute.
Pour the caramel sauce over the tray bake and serve.
My Whisk and I 