Caramel and Pumpkin Pudding Cake
Caramel and Pumpkin Pudding Cake
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Caramel and Pumpkin Pudding Cake

25 MIN
55 MIN





  1. Preheat the oven to 180 °C (350 °F).
  2. In a saucepan, bring all of the syrup ingredients to a boil. Keep warm.
  3. In a bowl, cream the butter, sugar and corn syrup until light and fluffy. Add the eggs and beat until the mixture is smooth. Stir in the pumpkin purée.
  4. In a bowl, combine the flour, baking powder and ginger. Stir the dry ingredients into the previous mixture alternately with the milk.
  5. Spread batter into a 28 x 18-cm (11 x 7-inch) baking dish and slowly pour the syrup over the batter. Bake in the middle of the oven for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Serve warm.


For baking, I prefer plain pumpkin purée, without spices or other ingredients. This is why I make it myself. To do so, you can use three techniques: baked, boiled or steamed. When I choose to bake it, I prefer the small or medium-sized pumpkins. Baking: Cut the pumpkin in half, remove the seeds and strings with a spoon. Place the pumpkin halves on a baking sheet, cut side down. Bake at 180 °C (350 °F) for 30 to 60 minutes, depending on their size. Allow to cool. Remove the flesh with a spoon and mash. This approach requires less work than the next. Boiled or steamed: Cut the pumpkin into pieces and peel. Cook in unsalted boiling water or in a steamer until tender. Drain and mash. The puree can be frozen for future use (pie, cookies or to mix with mashed potatoes). If you can’t prepare the pumpkin itself, you can always use the store-bought plain purée.


  1. is the recipe correct with 1/3 cup corn syrup added twice?

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