Vegan Sticky Toffee Pumpkin Pudding Recipes

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STICKY TOFFEE PUMPKIN PUDDING



Sticky Toffee Pumpkin Pudding image

A marriage of the UK's favorite childhood dessert: sticky toffee pudding and America's favorite fall flavor, pumpkin.

Provided by Susan Williams

Categories     Food

Time 1h5m

Number Of Ingredients 19

For the Cake:
6 tablespoons unsalted butter, room temperature, plus more for dish
1 1/2 cups all-purpose flour, plus more for dish
1/2 t. ginger
1/2 t. cinnamon
1/2 t. freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1 14.5 oz can of pumpkin purée
3/4 cup lightly packed dark-brown sugar
2 large eggs, room temperature
1 T. brandy
1 t. vanilla
For the Sauce:
1 stick unsalted butter
1 cup lightly packed dark-brown sugar
3/4 cup heavy cream
1 T. brandy

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.

Nutrition Facts : Calories 268 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 15 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 12, Sodium 196 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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