Scott’s sticky spiced pumpkin cake

Hi, its Scott here with this week’s recipe and I haven’t shared a sweet recipe before so thought it was about time to do so and it’s a good one I think it’s a sticky pumpkin cake with a spiced toffee sauce, think sticky toffee pudding vibes but we are using pumpkin instead of dates so its even got one of your 5 a day! So it’s practically healthy kid of its great served warm with vanilla ice cream and is lovely this time of year and so let’s find out how it’s made and jump into the recipe

Ingredients for the cake are

225 g butter

190 g black treacle

150 g golden syrup

170 g dark brown muscovado sugar

3 large eggs

40 ml milk

300 g Pumpkin puree

360 g plain flour

2 tsps baking powder

 1 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

1 tsp ground mixed spice

Ingredients for spiced toffee sauce

300 ml double cream

300 g soft dark brown muscovado sugar

150 g unsalted butter

1 Cinamon stick

1 clove

Ginger

Method

Start by making the pumpkin puree do this by putting 300g of diced pumpkin in a baking tray and cover with tinfoil and bake in the oven until tender then mash it to a puree.

Then in a pan whilst stirring melt together the butter, black treacle, golden syrup and muscovado sugar until the sugar has dissolved and everything has mixed together then add this mixture to a mixing bowl and allow to cool off slightly.

Then whisk in the pumpkin puree, eggs and milk then fold in the rest of the dry ingredients.

Pour into a lined 9x11 inch cake tin and bake at 170 degrees for about 30 to 40 minutes or until you can insert a knife and it comes out clean.

For the toffee sauce in a pan melt together the butter and sugar along with the spices then add the cream and bring to the boil when the cake is ready pour some of the toffee sauce over the top and allow to cool.

Serve the cake warm with more toffee sauce and vanilla ice cream hope you enjoy!