Recipe courtesy of Lynn Crawford
Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream
- Level: Easy
- Yield: 12 puddings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 28
- Saturated Fat
- 18
- Carbohydrates
- 58
- Dietary Fiber
- 2
- Sugar
- 40
- Protein
- 5
- Cholesterol
- 119
- Sodium
- 231
- Total: 55 min
- Prep: 35 min
- Cook: 20 min
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 stick unsalted butter, melted and cooled
3/4 cup canned pumpkin puree
3/4 cup packed light brown sugar
1/4 cup buttermilk
1 teaspoon pure vanilla extract
2 large eggs
Cranberry Caramel Sauce, recipe follows
Vanilla Cream, recipe follows
1/2 cup dried cranberries
Cranberry Caramel Sauce:
1 cup sugar
3 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons dried cranberries
Vanilla Cream:
2 1/2 cups chilled whipping cream
2 1/2 tablespoons sugar
1 teaspoon pure vanilla extract
Directions
- Preheat the oven to 400 degrees F with a rack in the middle. Butter a 12-cup muffin pan, if not nonstick.
- Meanwhile, whisk together the flour, baking powder, cinnamon, ginger, salt, baking soda, allspice and cloves in a large bowl. In a separate bowl, whisk together the butter with the pumpkin, brown sugar, buttermilk, vanilla and eggs. Add to the dry ingredients and stir until just combined.
- Divide the batter into the muffin pan. Bake until a wooden pick comes out clean, about 20 minutes. Cool slightly on a rack.
- Slice the muffins horizontally into three pieces. Place a tablespoon of the Cranberry Caramel Sauce between each layer, finishing with a large spoon of the Vanilla Cream and a sprinkle of dried cranberries.
Cranberry Caramel Sauce:
- In a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a fork (to help the sugar melt evenly), until melted and pale golden. Cook the caramel without stirring, gently swirling the pan until deep golden, about 4 minutes. Remove the pan from the heat and carefully add the cream and butter (the mixture will vigorously steam and the caramel will harden). Return to the heat and simmer, stirring, until the caramel is dissolved, about 2 minutes. Remove from the heat and stir in the dried cranberries.
Vanilla Cream:
- Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.