advertisers, i applaud you. your ads are totally working. everywhere i go i see pumpkin this and pumpkin that and pumpkin all the things (especially at starbucks!) and now i want pumpkin.
but i don’t want pumpkin pie. been there and done that.
pumpkin muffins are so blah, and i’m not even gonna try to compete with starbucks’ pumpkin loaf (so good! I’m totally addicted).*
*this is not an ad for starbucks.
i was on the prowl for pumpkin…something. just not in muffin, cupcake, loaf, cookie, pie, tart, or even soup form.
then i landed face first in The Sticky Toffee Pudding. pumpkinified. *hallelujah*
i have a real problem with sticky toffee pudding. like this is the danger zone for me. costco sometimes sells a two-pack english toffee pudding by the aptly named sticky toffee pudding co., and it is my downfall. i can eat both puddings in one sitting. i consume it with zealous abandon and feel sick after.
then i eat a bit more cos it tastes soooooooo good.
the solution: make it to share! yay! everyone wins.
so i baked up a batch for small group last night. we played king of tokyo, ate dessert, and shared testimonies. it was so good. i love listening to everyone else’s stories and hearing about God’s faithfulness in their lives. He’s just always showing up. it’s so encouraging. being a part of God’s community is pretty sweet.
i’ve learned so much about my small group. but the biggest shocker was that one of my friends has never watched top gun. or the back to the future trilogy. or the star wars sixlogy. i had to step back to take a moment to process that information. but she has seen the hunger games and LOTR and harry potter, so… i didn’t completely freak out. we are still friends. but she might think i’m such a nerd now. which is ok, cos i am. 😀 love is about acceptance, people.
anyhoos, i cut back on the sugar in the pudding and added some rum-soaked dates, because when are rum-soaked dates redundant? never. thats when.
so come on maverick! live on the edge and bake up this treacly treat for this pumpkin season. yes. i am referencing top gun in a baking post. because we can all live dangerously in our own way.
“we’re gonna have a good time” *clink*
2 cups sauce - not enough to bathe in
- 2 cups granulated sugar
- 10 tablespoons salted butter, cut up into 6 pieces
- 1 cup heavy cream
- 1/2 teaspoon salt
- in a medium saucepan, cook the sugar over medium-low heat, stirring slowly with a wooden spoon until it melts and metamorphoses into deep golden goodness. be careful not to burn the sugar.
- turn down the heat and carefully add the butter. it will bubble up but stay the course and keep stirring in the butter until it is thick and caramelly. drizzle in the cream and keep stirring. remove from heat and stir in salt. let cool before using, or store in a jar in the fridge.
Add any additional notes here.
sticky toffee pumpkin pudding
1 greedy person (me), or 12 normal people (not me).
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup dates, diced and soaked in a shot of rum (or water, if making for kids)
- 1 cup canned pumpkin purée
- 1/4 cup buttermilk
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup pecans, toasted and chopped – reserve 12 if u want to use for decoration
- 1 cup caramel sauce
- preheat oven to 400 degrees fahrenheit.
- grease and flour a muffin tin pan.
- whisk together the flour, baking powder, baking soda, spices and salt in a bowl.
- in a separate bowl, whisk together the butter, brown sugar, rum-soaked dates, pumpkin purée, buttermilk, eggs and vanilla and mix well.
- add dry ingredients and stir until just until combined.
- pour a tablespoon of caramel into each muffin cup, place a pecan half in the middle of caramel, then divide the batter among the muffin cups. bake until a tester comes out clean, about 20 minutes. cool slightly in the pan before turning them out for serving.
- to serve, place muffin-shaped cakes on a plate and drizzle caramel on top. sprinkle the rest of the chopped pecans over the top. serve with rum-whipped cream or ice cream. enjoy!
adapted from canadian chef lynn crawford. she adds cranberries, if you’re into that kinda thing.