Easy cake, but tastes amazing…..
Ingredients
- 175g self raising flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp mixed spice
- ½ tsp freshly grated nutmeg
- 50g butter
- 140g castor sugar
- 200g roasted or tinned pumpkin puree
- 3 tbsp milk
- 1 egg
- Caramel Syrup
- 150g sugar
- 100mls water
Method
Preheat the oven to 180°C / 350°F / Gas 4. Line a 900g loaf tin (about 21.5cm x 11cm x 6cm deep) with greaseproof paper or loaf tin liner and grease well.
Mix together the flour, baking powder, bicarb, mixed spice, nutmeg.
Then add the butter and rub in. Add the castor sugar and mix well.
Mix together the pumpkin, milk and beaten egg, add to the flour mixture and fold in but do not overwork.
Spoon into the prepared tin, lined with baking parchment and bake for 35-40 minutes until well risen.
Once the cake is cooked remove from the oven and cool slightly, leave in the tin.
Place the sugar into a pan and just cover with water, bring to the boil and boil until the sugar turns to a light caramel.
Add the 100mls water, it will splutter and boil, so stand back.
Re boil until the caramel is dissolved.
Cool slightly.
Using a skewer, lightly prick the sponge, then pour over the syrup.
Cool and lift out once cold, remove the paper and slice.
Dust with icing sugar and serve with thick cream.