PUMPKIN STICKY PUDDING

PUMPKIN STICKY PUDDING image

Categories Cake Vegetable Dessert Bake Thanksgiving

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

For cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup packed light brown sugar
2/3 cup granulated sugar
4 large eggs, at room temperature
One 15-ounce can solid pack pumpkin (1 3/4 cups)
For sticky toffee sauce:
1 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 1/2 cups heavy cream
1/3 cup golden syrup* or light corn syrup
For serving:
Sweetened whipped cream
*Golden syrup is a British product, often sold in a can or a plastic bottle under the brand name Lyle's. It can be found at grocers that specialize in European foods, but it is increasingly available at supermarkets. Corn syrup is a good substitute.

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