INGREDIENTS
600 gs
butternut pumpkin
180 gs
unsalted butter
180 gs
sugar
100 gs
dark brown sugar
50 gs
treacle
1 tsp
vanilla paste
1/2 cup
whole milk
3 larges
eggs
2 cups
plain flour
1 1/2 tsps
baking powder
1 tsp
baking soda
3/4 tsp
sea salt
2 tsps
ground cinnamon
1 tsp
ground ginger
3/4 tsp
ground cloves
1/2 tsp
ground cardamom
1/2 tsp
ground nutmeg
1/2 cup
caramel sauce
1 serving
caramel
1 serving
edible flowers
3 larges
egg whites
70 gs
sugar
70 gs
light brown sugar
200 gs
unsalted butter
3 tbsps
maple syrup
200 gs
sugar
1/4 cup
honey
1/4 cup
golden syrup
2 tsps
baking soda