“I’m calling this the new tiramisu – it’s decadent, yet so light to eat and a joy to prepare. And anyone who tries it will always want more!”
Tracey Pattison | FOLLOW ME: @tracey.pattison
GERMAN PUMPKIN SPICE LATTE BUNDT WITH WARM CARAMEL FUDGE SAUCE
SERVES 12
You’ll need a 3.75L bundt pan.
250g unsalted butter, softened, plus extra to grease
2½ cups (375g) plain flour, plus extra to dust
1 cup (360g) treacle
½cup (125g) dark brown sugar
2 tsp vanilla bean paste
4 eggs
2 tsp baking powder
½tsp bicarb soda
2 tsp mixed spice
1 tsp ground cinnamon
1 cup (235g) mashed cooked pumpkin
½cup (120g) sour cream
CARAMEL FUDGE SAUCE
1 cup (220g) caster sugar
½cup (125ml) pure (thin) cream, plus 1 tbs extra
1 tsp vanilla bean paste
Preheat oven to 160°C/140°C fan-forced. Grease and flour a 3.75L capacity bundt pan, knocking out excess flour.
Place butter, treacle, brown sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4-5 minutes until pale and fluffy. Scrape down side of bowl, then add eggs, one at a time, beating well after each addition. Sift over flour, baking powder, bicarb soda, spices and a pinch of fine salt, and beat on low speed to just combine, gradually adding pumpkin and sour cream as you mix. Spoon into prepared pan and smooth the top. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Cool in tin for
