Ginger Jar Food

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Wednesday, October 12th, 2011

Sticky pumpkin pudding

Here at Ginger Jar we love a good old hearty British pudding and, as it is nearing Halloween why not try this traditional classic with a seasonal twist after a cold night trick or treating. Grab a bowl , put your slippers on and wrap up in front of a warm log fire … enjoy!

COMPETITION: If you have any delicious Halloween related recipes that you want to share with us and want to be in with a chance to win a ‘Halloween Hamper’ courtesy of Ginger Jar Food, then like us on Facebook and post us your idea before the witching hour on 31st October 2011…

Serves 8-10

INGREDIENTS

For the cake
250 grams plain flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
225g unsalted butter, at room temperature
150 grams light brown sugar
130 grams granulated sugar
4 large eggs, at room temperature
425 grams pureed pumpkin (seeds removed, roasted, scooped and pureed until smooth).

For the sticky toffee sauce
225 grams light brown sugar
110 grams unsalted butter
360 ml double cream
80 ml golden syrup

METHOD

  1. Preheat oven to 180°C. Lightly butter a 13 x 9 inch baking tin.
  2. Sift together the flour, baking powder, baking soda, cinnamon and salt. Beat the butter and brown and granulated sugars in until the mixture is light and fluffy, about 3 minutes. Beat in the eggs one at a time then add the pumpkin. Don’t worry if the mixture curdles, it’ll come back once the flour is in. Little by little add the flour, beating until smooth and pour into in the baking tin. (Adding some roughly chopped pecans at this stage is delicious).
  3. Bake for around 30 to 35 minutes.
  4. To 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. Stir often to make a the sauce glossy.
  5. Once the cake is done, pierce the cake all over with a fork, pour about a third of the toffee sauce over the cake and stand for 10 minutes. Keep the remaining sauce warm.
  6. Spoon the warm cake into individual bowls and top with the remaining warm sauce and a dollop of whipped cream. Serve immediately.

ENJOY, and remember…

COMPETITION: If you have any delicious Halloween related recipes that you want to share with us and want to be in with a chance to win a ‘Halloween Hamper’ courtesy of Ginger Jar Food, then like us on Facebook and post us your idea before the witching hour on 31st October 2011…

Pumpkins Pumpkins
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