Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream

Name: Warm Pumpkin Sticky Toffee Pudding with Vanilla Cream
Prep time: P0Y0M0DT0H35M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 12 puddings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 3/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/8 teaspoon ground allspice; 1/8 teaspoon ground cloves; 1 stick unsalted butter, melted and cooled; 3/4 cup canned pumpkin puree; 3/4 cup packed light brown sugar; 1/4 cup buttermilk; 1 teaspoon pure vanilla extract; 2 large eggs; Cranberry Caramel Sauce, recipe follows; Vanilla Cream, recipe follows; 1/2 cup dried cranberries; 1 cup sugar; 3 tablespoons heavy cream; 3 tablespoons unsalted butter; 3 tablespoons dried cranberries; 2 1/2 cups chilled whipping cream; 2 1/2 tablespoons sugar; 1 teaspoon pure vanilla extract

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Level: Easy
Total: 55 min

Prep: 35 min
Cook: 20 min

Yield: 12 puddings

Level: Easy
Total: 55 min

Prep: 35 min
Cook: 20 min

Yield: 12 puddings

Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon baking soda

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

1 stick unsalted butter, melted and cooled

3/4 cup canned pumpkin puree

3/4 cup packed light brown sugar

1/4 cup buttermilk

1 teaspoon pure vanilla extract

2 large eggs

Cranberry Caramel Sauce, recipe follows

Vanilla Cream, recipe follows

1/2 cup dried cranberries

Cranberry Caramel Sauce:

1 cup sugar

3 tablespoons heavy cream

3 tablespoons unsalted butter

3 tablespoons dried cranberries

Vanilla Cream:

2 1/2 cups chilled whipping cream

2 1/2 tablespoons sugar

1 teaspoon pure vanilla extract

Directions

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.

Cranberry Caramel Sauce:

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.