Preparation time: 20 minutes
Cooking time: 35 minutes
Ingredients
175g self raising flour
¼ tsp baking powder
¼ tsp bicarbonate of soda
1½ tsp mixed spice
½ tsp freshly grated nutmeg
50g unsalted butter
140g caster sugar
200g tinned pumpkin puree
1 tbsp milk
1 large egg
For the caramel syrup
125g sugar
100ml water
Method
1. Preheat the oven to 180C/Gas mark 4. Line a 900g loaf tin (about 21.5cm x 11cm x 6cm deep) with greaseproof paper and grease well.
2. Mix together the flour, baking powder, bicarbonate of soda, mixed spice and nutmeg, then add the butter and rub in. Add the caster sugar and mix well.
3. Mix together the pumpkin, milk and beaten egg, add to the flour mixture and fold in - but do not overwork.
4. Spoon into the prepared tin (lined with baking parchment) and bake for 35-40 minutes, until well risen.
5. Once the cake is cooked, remove from the oven and cool slightly, leaving it in the tin.
6. 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.
7. Add the 100ml of water. It will splutter and boil, so stand back!
8. Re-boil until the caramel is dissolved and cool slightly.
9. Using a skewer, lightly prick the sponge, then pour over the syrup.
10. Cool and lift out, remove the paper and slice.
To serve
Dust with icing sugar and serve with thick cream.
Also:
Phil's dead man's fingers recipe
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