Warm Pumpkin Sticky Toffee Pudding With Vanilla Cream Recipes

STICKY TOFFEE PUMPKIN PUDDING

Steps:

• For Cake:Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish.
• Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
• Reduce speed to low, and add half the flour mixture, beating until combined. Add pumpkin, beat, and then add remaining flour mixture, and beat until just combined. (Do not over-mix.) Stir in vanilla and brandy. Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, and a toothpick comes out clean, about 40-45 minutes. The texture will be much moister than a regular cake, but the toothpick should still come out clean. (Think more like a cheesecake).
• For Sauce: Meanwhile, combine butter, sugar, brandy and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
• Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour HALF of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce.
• If You're Planning to Serve the Cake Later: Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and warm the sauce in a small saucepan over medium heat.

ENGLISH STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 F. Grease six 5-ounce ramekins or individual savarin pans (ring-shaped pans) and place then in a roasting pan with sides higher than the baking dishes.
• Place the dates in a bowl and pour the hot tea over top. Let the mixture sit a few minutes, then stir in the vanilla and baking soda.
• In a separate bowl, beat the butter and sugar until blended, then add the eggs one at a time and beating well after each addition. Sift the flour and baking powder over the butter mixture and stir to blend. Add the still-warm date mixture and stir until evenly combined. Divide this evenly between the prepared dishes.
• Pour boiling water around the dishes so that it comes half way up, and cover the entire pan with foil. Bake the pudding s for about 30 minutes, until the cake springs back when gently pressed. Remove the ramekins from the roasting pan, let them cool for 10 minutes, then turn them out onto plates and serve warm with Toffee Sauce.
• The cakes can be prepared and baked in advance, stored chilled and then microwaved for just 10-15 seconds to re-warm.
• Melt the butter and brown sugar in a sauté pan over medium high heat until bubbling. Stir in the whipping cream, add the raisins and return to a simmer. Add the brandy (taking care in case it ignites). Spoon this over the steamed puddings and serve warm.

PUMPKIN STICKY TOFFEE PUDDING

Steps:

• To make the cake, position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13 × 9-inch baking pan.
• Sift together the flour, baking powder, baking soda, cinnamon, and salt. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on high speed until the mixture is light and fluffy, about 3 minutes. One at a time, beat in the eggs. Beat in the pumpkin. If the mixture curdles, do not worry. With the mixer on low speed, beat in the flour mixture in 3 additions, beating until smooth after each addition and scraping down the sides of the bowl as needed. Spread in the baking pan.
• Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes.
• Meanwhile, make the sticky toffee sauce. Melt the brown sugar, butter, and corn syrup in a heavy-bottomed large saucepan over medium heat, stirring often to help dissolve the sugar. Whisk in the cream and bring to a boil, taking care that the mixture does not boil over. Cook uncovered, whisking often, until the sauce is glossy, smooth, and thick enough to nicely coat a wooden spoon, about 8 minutes. Turn off the burner so the sauce is kept warm by the burner's residual heat.
• When the cake is done, transfer it to a wire cake rack. Using a meat fork, pierce the cake all over. Pour and spread about 1 cup of the toffee sauce over the cake. Let stand for 10 minutes.
• Spoon the warm cake into individual bowls, top with more of the warm sauce, and garnish with a dollop of whipped cream. Serve immediately.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• Before starting add bring dates and water to a small saucepan and bring to a boil.
• Turn off heat and leave to soak for 10 minutes.
• Add dates and water to a blender and puree (CAREFULLY, water will still be hot).
• Pour into large mixing bowl and add in flour, baking powder, baking soda and salt, whisking well until just combined.
• To your stand mixer add butter and brown sugar on medium speed, beating until light and fluffy, about 1 minute.
• Add in the egg, vanilla extract and orange zest until well combined.
• On the lowest speed setting add in the date mixture until just combined.
• Pour into baking pan and bake for 25-30 minutes.
• To a large saucepan add the heavy cream, butter, brown sugar, molasses, corn syrup and vanilla extract.
• On medium heat, whisk well until combined.
• Bring to a boil and cook for 3 minutes.
• Remove from heat.
• Serve slices covered with toffee sauce.

WARM PUMPKIN PUDDING WITH HARD SAUCE

Steps:

• Pudding: Preheat oven to 300 degrees. Butter a 10-inch (14-cup) Bundt pan, preferably nonstick; sprinkle with granulated sugar, tapping out excess.
• Whisk together flour, baking powder, and salt in a bowl. Beat 2 sticks butter with granulated sugar and 1 cup brown sugar on medium-high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time, beating until combined and scraping down sides of bowl as necessary. Reduce speed to low; add buttermilk and vanilla and beat until incorporated (mixture will appear curdled). Gradually add flour mixture, then pumpkin, beating just until combined.
• Transfer batter to prepared pan; smooth top. Bake until a tester inserted into center comes out with moist crumbs and top begins to crack, 45 to 55 minutes.
• Meanwhile, combine syrup, cream, remaining 1 stick butter, and remaining 1 1/2 cups brown sugar in a saucepan. Cook over medium-low heat, stirring frequently, just until butter melts and mixture becomes a smooth, shiny glaze.
• Remove pudding from oven and immediately prick all over with a wooden skewer, being sure to penetrate all the way to bottom of pan. Drizzle half of glaze evenly over pudding. Let cool to room temperature in pan on a wire rack, at least 2 1/2 hours.
• Hard sauce: Beat butter on medium-high speed until light and fluffy. Reduce speed to low; beat in confectioners' sugar and bourbon.
• When ready to serve, preheat oven to 350 degrees. Warm pudding in oven, 15 minutes; remove from oven. Center a heatproof rimmed cake stand or plate over pan, then quickly invert together to release pudding. Rewarm remaining glaze over low heat, stirring until smooth, and pour over pudding, or serve alongside, with hard sauce.

STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 350°F.
• Finely chop the dates. You should have about 1 cup loosely packed. Place the dates in a bowl and cover with boiling water and sprinkle with baking soda. Stir, then allow the mixture to sit undisturbed for 20 minutes.
• Meanwhile, using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and molasses until creamy and combined. Add the eggs, one at a time, beating well between each addition and scraping the sides and bottom of the bowl as needed. Beat in the vanilla.
• In a separate bowl combine flour, baking powder, and salt. Add the flour mixture into the butter mixture and beat until combined, scraping the sides and bottom of the bowl as needed.
• After the dates have soaked for 20 minutes, mash or puree the dates along with the liquid. If the dates you used were moist you should be able to mash them easily with a fork. If the dates were really dry it will likely be easier to use an immersion blender or small food processor to puree (they don't have to be completely smooth). Transfer all of the date mixture into the cake batter and beat until combined.
• Grease ramekins** or a 12-count muffin tin (see note for an 8x8 pan). Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.
• In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.
• While the cakes are still a little bit warm, remove them from the ramekins/muffin tin and place them on a baking sheet or a piece of foil or parchment paper. Note: the cakes will likely have a dome on top. If desired, you can use a serrated knife to level off the top. I prefer to level it off and serve the cakes upside down.
• Brush all sides of the cakes with the toffee sauce, reserving the rest of the sauce for serving.
• Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.

WARM STICKY TOFFEE PUDDING

Steps:

• Preheat oven to 325°. Grease a 9-in. square baking pan. In a large bowl, cream butter and brown sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in mincemeat and walnuts., Transfer batter to prepared pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack., Meanwhile, in a small saucepan, melt butter over medium heat; stir in brown sugar and cream. Bring to a boil, stirring to dissolve sugar. Reduce heat; simmer about 5 minutes or until slightly thickened, stirring constantly. Remove from heat. Serve with warm cake.

PUMPKIN STICKY PUDDING

Steps:

• 1. To make the cake, position a rack in the center of the oven and preheat to 350°F. Lightly butter a 13- X 9-inch baking pan. 2. Sift together the flour, baking powder, baking soda, cinnamon and salt. Beat the butter and brown and granulated sugars in a large bowl with an electric mixer on high speed until the mixture is light and fluffy, about 3 minutes. One at a time, beat in the eggs. Beat in the pumpkin. If the mixture curdles, do not worry. With the mixer on low speed, beat in the flour in 3 additions, beating until smooth after each addition and scraping down the sides of the bowl as needed. Spread in the baking pan. 3. Bake until a wooden toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. 4. Meanwhile, make the toffee sauce. Melt the brown sugar and butter in a heavy-bottomed large saucepan over medium heat, stirring often to help dissolve the sugar. Whisk in the cream and syrup and bring to a boil, taking care that the mixture does not boil over. Cook uncovered, whisking often, until the sauce is glossy, smooth, and reduced by about one-third, about 8 minutes. Turn off the burner so the sauce is kept warm by the burner¹s residual heat. 5. When the cake is done, transfer the pan to a wire cake rack. Using a meat fork, pierce the cake all over. Pour and spread about 1 cup of the toffee sauce over the cake. Let stand for 10 minutes. Keep the remaining sauce warm.(If it separates, whisk well to recombine.) 6. Spoon the warm cake into individual bowls and top with the remaining warm sauce and a dollop of whipped cream. Serve immediately. --Rick Rodgers

STICKY TOFFEE PUDDING CAKE WITH MAPLE CREAM

Steps:

• In small bowl, place dates and baking soda; add 1/2 cup hot water and stir to dissolve the soda. Let soak for 15 minutes.
• Preheat oven to 350 F. Line bottom of 8 inch round cake pan with parchment paper and grease sides.
• To blender or food processor, transfer dates and soaking water. Process until smooth. Add spelt flour, 3 Tbsp maple syrup, 1 tsp vanilla, cinnamon, cloves, baking powder, and salt. Process until well mixed. Add melted and cooled butter and eggs. Process until well mixed. Into prepared cake pan, pour batter. Bake cake until it's golden brown and springs back when you press it in the center, about 25 minutes. Let cool for 5 minutes before removing from pan and slicing.
• To make maple cream, in bowl, place cashews, cover with warm water, and let soak for at least 2 hours. Drain cashews, place in blender or food processor with 2/3 cup water, 1 Tbsp maple syrup, and 1/2 tsp vanilla; blend until very smooth.
• Serve slices of cake topped with maple cream.

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.

STICKY TOFFEE PUDDING

Steps:

• Preheat the oven to 350 F and line a 9-inch pan with butter (a 9 inch square pan is fine too). In a small bowl, stir together the chopped dates and coffee and set aside. The coffee adds a nice level of depth to the cake, and you can barely taste it. But if you would prefer, use hot water instead. Set aside. In another bowl, combine the flour, baking soda, baking powder and salt, then set aside. Cream the butter and brown sugar together until creamy and light. You can use any kind of brown sugar you like. I prefer Muscovado because it has a richer flavor. Gradually add in the eggs and vanilla and beat for several minutes. Stir in ½ of the flour mixture, followed by the date mixture, followed by the rest of the flour mixture. Pour the batter into the prepared tin and bake for 25-30 min or until a toothpick inserted comes out clean. Pierce the cake multiple times using a skewer or chopstick. This ensures that the cake will absorb all of the toffee sauce. To prepare the toffee sauce, combine the butter, brown sugar and cream in a saucepan over medium heat. Stir the mixture constantly until it melts and bring it to a boil. Reduce the flame to medium-low and boil for around 5 minutes until the mixture thickens. You can also do this step in the microwave, stirring after every minute. Add the salt, and you can also add 1 tsp of vanilla extract should you wish. In the video, the sauce appears darker than normal due to the color of the sugar. A lighter brown sugar will result in a lighter toffee sauce. Pour the toffee sauce over the cake, reserving ½ cup for topping. Serve the cake warm with a scoop of vanilla ice cream, then drizzle some of the remaining sauce over the top. I usually store the cake in the refrigerator and then microwave a piece when it is ready to eat.

VEGAN STICKY TOFFEE PUMPKIN PUDDING

Steps:

• Preheat oven to 375°F and grease a baking dish with coconut oil.
• In a large mixing bowl, prepare the pumpkin cake batter by whisking together all the cake ingredients until smooth. Pour into greased baking dish and bake for 35 to 45 minutes, or until the edges have set but the centre is still puddling-like.
• While the cake is baking, make the toffee sauce by heating all the sauce ingredients in a small saucepan over medium heat until almost boiling. Then turn the heat down and simmer until reduced to half the volume. Be sure to occasionally give it a stir.
• Poke holes over the surface of the baked cake using a fork. Pour toffee sauce over the surface of the cake, allowing it to sink into the holes. Serve warm with ice cream (vegan as necessary) and an extra drizzle of toffee sauce.