Free-from pumpkin caramel sauce

Category:

Snack

Free from:

milk/lactose, egg, soya, gluten, nut, molluscs, crustaceans, fish, meat, sesame, sulphites, celery, mustard, lupin. VEGAN

Contains:

Coconut (which is not classed as nut in the UK)

Preparation time:

10 minutes

Cooking time:

30 minutes

Serves:

Makes 4 jars

Ingredients

1 tin (425g) pumpkin puree (e.g. Libby’s 100% Pure Pumpkin Pie Filling)

1 can (400ml) full-fat coconut milk

130g brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp ground allspice

A pinch ground cloves

Method

1. Add all the ingredients to a pan and stir together

2. Simmer gently over a low heat for approximately 30 minutes – until the mixture has thickened to a custard-like consistency. If it doesn’t – you can add some arrowroot to help

3. Remove from the heat and allow to cool

It keeps in the fridge for up to 1 week, but the jar will be eaten within 2 days (as it is soooo yummy!)

Thanks so much for sharing your gorgeous recipe Jemma Woolley.

Serving suggestion: Use a few spoons in your coffee/hot chocolate, fruit or porridge (depending on what you can have) or spread it over your free-from bread. Or eat it out of the jar at midnight?!

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.