Best 3 Warm Pumpkin Sticky Toffee Pudding With Vanilla Cream Recipes
Indulge in a warm and comforting dessert experience with our pumpkin sticky toffee pudding, a delightful treat perfect for autumn gatherings. This irresistible pudding features a moist and tender sponge cake infused with the flavors of pumpkin and warm spices, topped with a luscious toffee sauce that creates an enticing sticky glaze.
Accompanying this delectable pudding is a collection of equally tempting recipes to satisfy any sweet craving. Discover the classic vanilla cream, a smooth and creamy custard that perfectly complements the rich flavors of the pudding. For a modern twist, try the salted caramel sauce, which adds a touch of sweet and savory complexity. If you prefer a lighter option, the whipped cream topping provides a delicate and airy contrast to the dense pudding.
Additionally, explore the pumpkin spice latte cupcakes, a delightful combination of coffee and pumpkin flavors transformed into a moist and fluffy cupcake. These cupcakes are topped with a creamy pumpkin spice frosting that adds an extra layer of indulgence.
And for those who enjoy a fruity twist, the apple and blackberry crumble is a must-try. This classic dessert features a sweet and tangy apple and blackberry filling topped with a buttery oat crumble. The combination of flavors and textures creates a truly irresistible treat.
Each recipe in this collection is carefully crafted to provide a unique and memorable dessert experience. Whether you're hosting a dinner party, celebrating a special occasion, or simply seeking a sweet treat, these recipes are sure to satisfy your cravings and create lasting memories.
PUMPKIN STICKY TOFFEE PUDDINGS FOR TWO
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that's broiled until bubbling, and, well, sticky. Don't skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield 2 servings
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
- Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
- Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
STICKY TOFFEE PUDDING
Sticky toffee pudding isn't a creamy pudding as it's typically known in the US; it's a British dessert that consists of a moist date cake soaked in a rich toffee sauce. Versions vary, with some being a bit eggier and almost bread pudding-like in texture, while others have more of a light cake-like crumb. My version lies somewhere in between. I also add a cozy touch by steeping the dates in tea. (You can skip the tea and just use the same amount of hot water.) Served hot, sticky toffee pudding is a perfect winter dessert -- the kind that can be made in advance and reheated as needed.
Provided by Alejandra Ramos
Categories dessert
Time 1h5m
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the cake: Remove and discard the pits from the dates, then chop the dates coarsely. Place in a small heatproof bowl and cover with the hot tea. Let soak until the dates are soft, at least 30 minutes. Transfer to a blender and blend until smooth; set aside.
- Preheat the oven to 350 degrees. Grease an 8-inch square baking pan with nonstick spray or vegetable oil, then line with parchment paper.
- Place the butter in a small saucepan over medium heat and let simmer until melted and slightly toasted (it will smell nutty), about 5 minutes. Pour into the date puree in the blender. Add the granulated sugar and molasses, and blend for 1 minute. Add the eggs, kosher salt and baking soda, and blend until smooth. Pour into a large bowl and add the flour. Stir until smooth and evenly combined, then pour into the prepared baking pan.
- Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
- While the cake bakes, make the sauce: Combine the butter, cream and brown sugar in a medium saucepan and bring to a simmer over medium heat. Cook, whisking, until thick, 5 to 7 minutes. Whisk in the vanilla extract and kosher salt.
- To serve, cut the cake into squares then top with the toffee sauce. Sprinkle with a bit of flaky sea salt, if desired.
WARM STICKY TOFFEE PUDDING
This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. -Denise Nyland, Panama City, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 9 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 571 calories, Fat 27g fat (13g saturated fat), Cholesterol 82mg cholesterol, Sodium 474mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 3g fiber), Protein 4g protein.
Tips:
- Use fresh pumpkin: Fresh pumpkin will give your sticky toffee pudding a more vibrant flavor and texture. If you don't have fresh pumpkin, you can use canned pumpkin, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make your sticky toffee pudding tough. Mix just until the ingredients are combined.
- Bake the pudding in a water bath: Baking the pudding in a water bath will help to keep it moist and prevent it from cracking.
- Let the pudding cool completely before serving: This will allow the flavors to develop and the pudding to set properly.
- Serve the pudding with vanilla cream or ice cream: This will add a delicious creamy touch to the pudding.
Conclusion:
Warm pumpkin sticky toffee pudding with vanilla cream is a delicious and comforting dessert that is perfect for a fall gathering. With its moist and flavorful pumpkin cake, decadent toffee sauce, and creamy vanilla cream, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this warm pumpkin sticky toffee pudding a try.
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