WARM PUMPKIN STICKY TOFFEE PUDDING WITH VANILLA CREAM
Steps:
- 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.
- 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.
- Beat the whipping cream, sugar and vanilla extract in a large bowl until firm peaks forms.
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Waqas Akarm
[email protected]I give this recipe a big thumbs down. It's a fail.
Georges Daoud
[email protected]This recipe is a waste of time and ingredients. I would not recommend it to anyone.
Sidra Kanwal
[email protected]I would not make this recipe again. It was too time-consuming and the results were not worth the effort.
Leon Does Taekwondo
[email protected]I'm not sure I would recommend this recipe to others, but I think it could be good with some modifications.
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[email protected]I would make this recipe again, but I would make some changes to the ingredients and cooking method.
Ahumuza Jonan
[email protected]Overall, I thought this recipe was good, but it could be improved with a few tweaks.
Jayeola Akintunde
[email protected]The toffee sauce was a bit too runny for my liking. I think I would simmer it for a little longer next time.
Noko Elifas
[email protected]I found that the pudding was a bit dry. I think I would add a little more liquid to the batter next time.
Queen Lioness
[email protected]The only thing I would change about this recipe is to use a little less sugar in the toffee sauce. It was a bit too sweet for my taste.
Farzana Amir
[email protected]I would recommend this recipe to anyone who loves sticky toffee pudding or pumpkin desserts.
Masood Ul Haq
[email protected]This pudding is a bit more time-consuming to make than some other recipes, but it's definitely worth the effort.
Nashy Gee
[email protected]The toffee sauce is the perfect finishing touch for this pudding. It's rich and decadent, and it really takes the dish to the next level.
Mumtaz Xxx
[email protected]I love the pumpkin flavor in this pudding. It's a great way to use up leftover pumpkin puree.
magic keys
[email protected]This pudding is so easy to make, and it's perfect for a special occasion or a cozy night in.
Saidur rahaman Saddam
[email protected]I made this pudding for a dinner party, and it was a huge hit! Everyone loved it, and I even got requests for the recipe.
Entertainment Factory
[email protected]This is the best sticky toffee pudding I've ever had! The pumpkin adds a unique and delicious flavor, and the toffee sauce is rich and decadent.
Rauf Siddique
[email protected]I was skeptical about the pumpkin in this recipe, but it turned out to be amazing! The pudding was so moist and flavorful, and the toffee sauce was the perfect finishing touch.
Marie Delorme
[email protected]This pumpkin sticky toffee pudding is an absolute delight! The flavors of pumpkin and toffee perfectly complement each other, and the pudding is moist and has a lovely texture.