3 pumpkins
3/4 cup of caramel sauce
1/3 cup of butter
2 1/2 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of nutmeg
1 1/2 teaspoons of baking soda
1/2 cup of water
1 egg
3 pumpkins
3/4 cup of caramel sauce
1/3 cup of butter
2 1/2 cups of all-purpose flour
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of nutmeg
1 1/2 teaspoons of baking soda
1/2 cup of water
1 egg
Peel the pumpkins
Remove the seeds
Cook the pumpkin pieces with caramel sauce over low heat until they're tender
Add the butter or margarine and let it cool
Sift the flour with spices and baking soda
Add the cooled pumpkin mixture to the flour mixture, along with water and beaten egg
Mix well
Place the mixture into a greased 20cm diameter cake pan
Cover with aluminum foil and tie with string
Place the cake pan on top of an inverted can or metal trivet in a pressure cooker with 7L capacity
Add 3 cups of water
Close the pressure cooker
Cook for 30 minutes after the valve starts to release steam
Let it cool for 5 minutes, then finish cooling under cold running water
Open the pressure cooker
Remove the cake pan and foil
Let it cool for 5 minutes
Dunk quickly in cold water
Release the sides of the cake with a knife and unmold
Serve warm
Serves 8 people
