Self Saucing Pumpkin Pudding

What a pleasing name for a recipe! More alliterative recipe titles are needed!

Although I've called this a pumpkin pudding, it doesn't really taste "pumpkin-y". The pumpkin just gives it the most satisfying moist, squidginess that helps it tick all the boxes for a proper comfort pudding. The pumpkin also adds a very a subtle earthy note that I really love in a sweet recipe. The sultanas, plump with whiskey, are jewels in amongst the rich cake. Whatever you do, don't be tempted to skip these!


This pudding would be excellent for a Sunday afternoon, to follow the Sunday roast. Not only is it sticky, stodgy and saucy - the essential elements elements of a proper Sunday pud - it can also be prepared ahead of time to save work after dinner. The pudding batter and the sauce can be made up to 6 hours ahead and kept in the refrigerator until you're ready to cook. Just before you're ready to cook the pudding, reheat the sauce in a pan until it is just below boiling point then pour it over the pudding before placing it in the oven to follow the cooking instructions below.


For the pudding:

225g self raising flour

270g grated pumpkin

150g light brown sugar

80g dark brown sugar

1 tbsp baking powder

185ml milk

1 egg

50g butter

50g sultanas

4tbsp whiskey

1tsp cinnamon


For the sauce:

150g light brown sugar

4tbsp golden syrup

2tbsp whiskey

250ml water


To serve:

Vanilla ice cream or double cream



1) Pre-heat the oven to gas4/ 180c/160c fan. Measure the 4tbsp whiskey into a small saucepan and gently warm it through. Don't let it boil! Add the sultanas to the warmed whiskey and leave them for 20 minutes or so to swell up and soak up the whiskey.

2) Meanwhile, melt the butter in another small saucepan.

3) Weigh out all of the dry ingredients into a bowl and mix to combine.

4) Whisk together the egg, the milk and the (cooled) melted butter then gently pour the wet ingredients into the dry, beating until combined.

5) Fold through the grated pumpkin, the sultanas and any whiskey that hasn't been absorbed.

6) Spoon the batter into a lightly buttered baking dish. Set aside whilst you prepare the sauce.

7) Boil the kettle whilst you weigh out the sugar and golden syrup into a saucepan. Pour in the boiled water and stir over a gentle heat until the sugar is dissolved.

8) Remove from the heat and add the whiskey. Gently pour the syrup over the pudding.

9) Place the pudding in the oven for 40-45 minutes until the sponge is golden, risen and you can see the sauce bubbling up around the edges of the pudding.

10) Serve immediately with vanilla ice cream or double cream!






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