Preheat the oven to 180 C (350 F) then grease a 6-inch cake tin and line the base with baking paper.

In a medium pot, melt the butter, sugar and treacle together over a medium-low heat. Once the butter has melted, remove from the heat.

Mix in the ginger, cinnamon, clove, nutmeg, allspice, salt and pumpkin puree until smooth.

Quickly beat in the egg then fold in the bicarbonate of soda and flour until just combined.

Bake for 35-40 minutes until a toothpick inserted into the centre of the cake comes out clean. Tip out onto a wire rack and leave to cool.

In a light-coloured frying pan or pot (so you can see the colour change), heat the sugar and water over a medium heat - stir only just until the sugar has dissolved then put the spoon down and do NOT stir the mixture until instructed.

Keep cooking the sugar whilst tilting and swirling the pan. It'll begin to change colour around the edges from clear to light yellow to a deeper golden-amber.

Once it reaches this darker colour turn the heat down to low and add the butter to the pan - step back as it may spit a bit when you do this. Now pick up the spoon and stir in the cream and milk until smooth. Take off the heat and stir in the salt and vanilla. Leave to cool.

In a medium bowl, whisk the double cream until it starts to thicken. Add the yogurt and keep whisking until you get soft peaks.

Spread the cream over the cooled cake, drizzle with the caramel and decorate with the pecans and fudge chunks (if using). Serve immediately (it's very rich!). Store leftovers covered in the fridge for up to 3 days.