Pumpkin and Caramel Pudding Cake | RICARDO

Ingredients

• 1/2 cup (105 g) sugar
• 1 1/2 cups (315 g) brown sugar
• 2 1/2 cups (625 ml) water
• 1/4 cup (55 g) butter
• 2 cups (240 g) pastry flour
• 2 tsp baking powder
• 1 tsp ground ginger
• 1/2 cup (115 g) unsalted butter, softened
• 1/3 cup (75 ml) corn syrup
• 2 eggs
• 1 cup (250 ml) homemade or canned pumpkin purée
• 1/3 cup (75 ml) milk