A twist on the traditional sticky toffee pudding
Preheat the office to 400 degrees F. Spray or butter a muffin pan.
Pudding: in a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves and salt. In a separate bowl, whisk together the butter, brown sugar, pumpkin puree, buttermilk, eggs and vanilla. Add to dry ingredients and stir until combined. Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Cool in pan for 5 minutes, then turn the muffins onto a cool rack.
Sweet Vanilla Whipped Cream: in a large bowl, whisk the cream, sugar and vanilla until soft peaks form. The cream should hold its shape but still be satiny in appearance. Refrigerate until needed.
Caramel Sauce: in a medium saucepan, cook the sugar over medium-low heat, stirring continuously with a fork until the sugar is melted and pale gold. Cook the caramel, gently swirling the pan, until deep golden. Remove from heat and, stirring carefully, add the cream and butter. Return to heat and simmer, stirring, until the caramel is dissolved. Remove from heat and stir in the dried cranberries.
To serve: slice the muffins horizontally into three. Pour the cranberry caramel sauce between each layer. Top puddings with a large spoonful of sweet vanilla cream and a sprinkle of dried cranberries.
Recipe last updated on 25-Apr-2013 04:28 PM
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