Chocolate and Pumpkin Self Saucing Pudding Cake

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 150 g Ap flour
  • 1 1/2 tsp Baking powder
  • 1 1/4 cup Brown sugar
  • 2 tbsp Cocoa powder, good quality
  • 1 Heaped tsp Pumpkin spice
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/2 cup Nuts

• Dairy

  • 1 stick Butter
  • 1/3 cup Milk

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

• Liquids

  • 1 1/4 cup Water

Found on theflavorbender.com

Description

Ingredients

• ½ cup pumpkin puree
• 1 stick (115g) butter, melted
• ½ cup brown sugar
• 1 egg
• ⅓ cup of milk
• Heaped ½ tsp pumpkin spice
• 150g AP flour
• 1 ½ tsp baking powder
• Pinch of salt
• 1 tsp vanilla extract
• ¾ cup brown sugar
• ¼ cup bourbon (optional)
• 1 ¼ cup boiling water
• 2 tbsp good quality cocoa powder
• ½ tsp pumpkin spice (optional)
• ½ cup chopped nuts (walnuts or pecans or almonds)

Directions

• Preheat oven to 350°F / 180°C.
• Place the butter, pumpkin puree, sugar and salt in a bowl. Whisk to combine.
• Add the egg and pumpkin spice, and whisk until well incorporated.
• Mix in milk and vanilla and whisk well.
• Add the flour and baking powder and fold them in to incorporate completely.
• Scrape the batter into a buttered 9 inch pie pan or equivalent baking dish. Spread evenly.
• Evenly sprinkle the brown sugar over the top of the batter.
• Mix the cocoa powder and pumpkin spice together and sift it over the brown sugar evenly.
• Optional - sprinkle a pinch of salt on top.
• Mix the boiling water and bourbon together. Carefully pour it over the cake (use a wide spoon - as shown in the video - to help pour the water evenly).
• Sprinkle the nuts over the surface.
• Bake in preheated oven for 30 minutes, until the cake is puffed up and cooked through. Itll look a bit wobbly, since the cake will be floating over a bed of chocolate fudge sauce.
• Remove from the oven and let it cool only slightly, as it should be served hot (but not scalding hot, of course).