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Preheat the oven to 200°C (180°C fan oven) mark 6. Put the pumpkin on a baking sheet and roast for 40min until tender.
Grease a 23cm (9in) Bundt tin generously with butter and dust with flour.
Remove pumpkin from oven and allow to cool for 15 min. Reduce oven temperature to 180°C (160°C fan oven) mark 4. Spoon out 250g (9oz) pumpkin flesh and purée.
Put the rapeseed oil and sugar in a freestanding mixer and whisk for 2min, then whisk in the eggs, one at a time.
Add flour, bicarbonate of soda, ginger, cinnamon, nutmeg, cloves and allspice and fold in. Add the purée and stir in gently.
Pour into the prepared tin. Bake for 40-45min until the cake is risen, springy and shrinking from the edges. Leave to cool in the tin for 10min, then use a palette knife to ease the cake away from the edges. Turn out and cool on a wire rack.
For the sauce, put sugar, cream and butter in a small heavy-based pan. Heat gently to dissolve sugar, then simmer and stir for 3min to thicken slightly. Pour into a jug.
Drizzle the toffee sauce over the cake and serve.