Warm Pumpkin Sticky Toffee Pudding

2 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

½ teaspoon salt

½ cup unsalted butter, melted and cooled

¾ cup packed light brown sugar

¾ cup canned pumpkin puree

¼ cup buttermilk

2 large eggs

1 teaspoon pure vanilla extract

½ cup dried cranberries

Cranberry Caramel Sauce

1 cup sugar

3 tablespoons heavy cream

3 tablespoons unsalted butter

3 tablespoons dried cranberries

Vanilla Cream

2 ½ cups chilled whipping cream

2 ½ tablespoons sugar

1 teaspoon vanilla extract


Warm Pumpkin Sticky Toffee Pudding

1. Preheat oven to 400°F with rack in middle. Butter muffin pan if not nonstick.

2. Meanwhile, whisk together flour, baking powder, baking soda, spices, and salt in a large bowl. In a separate bowl, whisk together butter, brown sugar, pumpkin, buttermilk, eggs, and vanilla. Add to dry ingredients and stir until just combined.

3. Divide batter into a 12 nonstick muffin tin. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack. Slice the muffins horizontally into three. Place a tablespoon of the cranberry caramel sauce between each layer, finishing with a large spoon of the vanilla whip cream and a sprinkle of dried cranberries.

Cranberry Caramel Sauce

1. In a medium saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling the pan until deep golden. Remove pan from heat and carefully add cream, butter, (mixture will vigorously steam and caramel will harden). Simmer mixture, stirring, until caramel is dissolved and stir in dried cranberries.

Vanilla Cream

1. Beat whipping cream, sugar and vanilla extract in large bowl until firm peaks forms.

See more: Bake, Dessert, Fall, Fruit, North American

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