Tag Archives: Fall recipes

Pumpkin Sticky Toffee Puddings

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Makes 6

Ingredients

Pumpkin Puddings

  • 1/4 cup orange juice
  • 1/2 cup boiling water
  • 1 cup pitted prunes, chopped
  • 1 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsalted butter, at room temperature
  • 3/4 cups light brown sugar
  • 2 large eggs
  • 1 Tablespoon maple syrup
  • 1 cup natural pumpkin puree

Toffee Sauce

  • 1/2 cup heavy cream
  • 1 cup light brown sugar
  • 1/4 cup unsalted butter
  • 2 Tablespoons maple syrup
  • 1/2 medium Tonka bean, finely grated (can be substituted with 1 teaspoon vanilla extract)
  • 2 teaspoons Rum (or omit for a kiddy-friendly version)

Method

Pumpkin Puddings

  1. Preheat oven to 350°. Grease, or spray with baking spray, 6 mini-savarin or mini-Bundt tins
  2. In a small heatproof bowl, pour orange juice followed by the boiling water over the chopped prunes; stir in the baking soda. Stir together to combine and set aside to soak for about 15-20 minutes until softened
  3. In a medium bowl, whisk together the flour, baking powder, pumpkin spice and salt. Set aside until needed
  4. In the bowl of a stand mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until fluffy and combined
  5. Beat in the eggs, one at a time until combined, followed by the maple syrup
  6. Reduce speed to low, beat in the flour mixture in stages until just combined, scraping down bowl between additions
  7. Add the date mixture (including liquid) followed by pumpkin purée, and beat at low speed until just combined
  8. Divide the batter into the prepared mini-pans, and bake until a toothpick inserted in the center comes out clean, about 25 minutes*
  9. Remove from oven, and continue to Finishing Steps

Toffee Sauce*

  1. With about 5 minutes left on the pumpkin pudding baking time, in a small saucepan, combine the heavy cream, butter, brown sugar, maple syrup, finely grated tonka bean and the rum (if using)
  2. Bring to a gentle boil over moderate heat, stirring to melt the butter and sugar, cooking until slightly thickened and deep golden, about 3 minutes.
  3. Keep warm on a low heat until serving

To Finish

  1. Once you remove the puddings from the oven, using a skewer or toothpick, poke holes all over the exposed surface
  2. Spoon 4-5 teaspoons of the warm toffee sauce over the puddings, and let stand until absorbed, about 10 minutes
  3. Serve warm, turned out onto plates (they may take some gentle persuasion!) with some of the remaining sauce spooned over. Perfect with a scoop of vanilla ice cream!

Pumpkin Spice Cookie Shake

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Yields 1 shake

Ingredients

Spiced pumpkin puree

  • 3 teaspoon pumpkin spice
  • 1 cup canned pumpkin puree

Milkshake

  • 10 oz quality vanilla ice cream
  • 3/4 cup whole milk
  • 1/4 cup spiced pumpkin puree (see recipe above)
  • 1/3 cup cookies, broken to pieces, eg Oreos
  • Whipped cream to finish
  • Additional crushed cookie pieces, to finish

Method

For the spiced pumpkin puree

  1. Stir together the pumpkin spice and pumpkin puree until well blended. Set aside

For the milkshake

  1. Combine ice cream, milk, spiced pumpkin puree in blender container. Blend until smooth. Add the chocolate chip cookie pieces. Pulse to blend
  2. Pour milkshake mixture into tall milkshake/ sundae glass. Garnish with whipped cream and crushed cookie pieces
  3. Serve and enjoy!

*Makes enough spiced pumpkin puree for 4 shakes. Store any surplus in an air-tight container and refrigerate.

Pumpkin Dutch Baby Babies

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Yields 12

Ingredients

Dutch Babies

  • 2 Tablespoons butter
  • 3 large eggs
  • ¾ cup milk, whole or 2% milk recommended
  • 5 Tablespoons pure pumpkin puree, not pie filling
  • ¾ cup all-purpose flour
  • 1 Tablespoon white granulated sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon kosher salt
  • Generous pinch of cinnamon
  • Small pinch of allspice and nutmeg
  • Additional 2 Tablespoons butter, melted (for coating muffin tins)

Maple Mascarpone

  • 8oz mascarpone cheese
  • ¼ cup milk
  • 2 tablespoon maple syrup
  • ½ teaspoons pumpkin spice

Method

Maple Mascarpone

  1. Stir together the mascarpone, milk, maple syrup and pumpkin spice in a bowl until smooth. Refrigerate until needed at serving

Dutch Babies

  1. Place a 12-cup or two 6-cup muffin tins in oven and preheat oven to 425° F
  2. Melt the butter needed for the pancake batter and set aside to cool slightly. Meanwhile, combine pancake ingredients in a blender (or a medium bowl with an immersion blender), adding the cooled, melted butter last. Mix well, until frothy. Leave to stand in blender (or bowl) while oven finishes preheating
  3. When oven is pre-heated, carefully remove hot muffin tin(s) from oven and quickly pour a bit of melted butter into each muffin cup. Turn blender on for a few seconds to re-mix the batter, then quickly pour the mixture into the hot muffin cups, dividing equally between 12 cups, filling about ½ way full
  4. Place in oven and bake for 22-24 minutes, or until puffy and deep golden colour. Remove from oven. Remove from pan to a cooling rack to cool slightly before serving*. (If you find the pancakes sticking in your pan, run a knife around the edges, then use a fork to lift them out)
  5. Garnish with icing/confectioners sugar
  6. Drizzle or spoon on some of the maple mascarpone and some additional chopped walnuts or pecans, to taste

* Note: The Dutch babies will quickly deflate when you remove them from the oven. Don’t worry –  that’s what they do naturally.

Mega Pumpkin Spice Pop Tart

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Yields 8 servings

Ingredients

Pop Tart

  • 2 pie crusts (you can use store bought or homemade)
  • ½ cup pumpkin puree
  • 1 egg, room temperature
  • 1/3 cup light brown sugar
  • 1 1/4  teaspoon pumpkin spice
  • pinch of salt
  • 1 egg (for egg wash)

Glaze

  • 1 3/4 cup powdered sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk or cream
  • pinch salt
  • 1 teaspoon vanilla paste

Method

Pop Tart

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside
  2. Roll out half of your pie dough on a well-floured surface. Cut the dough into a roughly 12″ x 8″ rectangle using a sharp knife. Carefully roll the dough back around your rolling pin and roll out onto your prepared baking sheet
  3. In a medium bowl, whisk together the pumpkin puree, egg, brown sugar, pumpkin spice and salt until smooth. Set aside
  4. Whisk a large egg with a little bit of water. Use a pastry brush to brush the outside inch of dough on the baking sheet. Spread the pumpkin filling in the centre of the bottom crust, leaving about a 1 inch border on all sides
  5. Roll out and cut, the second pie crust to the same size as the first one and carefully place the second piece of dough over the first, using your fingers to slightly push dough together around the edges. Use a large fork to make indents along the border of the pop tart, then poke fork lightly in the centre of the pop tart to allow air to escape
  6. Brush the whole top of the pop tart with the remaining egg wash
  7. Bake for 17 to 20 minutes, until the dough is light golden brown. Allow to cool fully while you make the glaze

Glaze

  1. To make the glaze, combine all ingredients in a medium sized bowl and use a whisk to mix until smooth
  2. Spoon the glaze evenly over the cooled poptart, the spread over the surface of the poptart. Use as much glaze as you like. Cut into 8 equal size pieces
  3. Serve and enjoy!

Pumpkin Chocolate Babka

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Makes 1 large 10” Babka loaf ring

Ingredients

Dough

  • 2 Tablespoons sugar
  • 2 ¼ teaspoons active yeast
  • ¾ cup whole milk
  • 1 egg
  • 1 cup pumpkin puree
  • 2 teaspoons pumpkin spice
  • 1 teaspoon salt
  • 1 stick butter, softened and cubed
  • 5 cups All-purpose flour

Filling

  • 6 Tablespoons butter
  • ⅔ cups sugar
  • 3 oz bittersweet chocolate, coarsely chopped
  • 5 Tablespoons unsweetened cocoa powder

Glaze

  • ¼ cup water
  • ¼ cup sugar

Method

Dough

  1. In the bowl of a stand mixer, with a dough hook, combine the warm milk, yeast, the sugar, mix and allow it to sit until foamy, about 10 mins
  2. Add in the pumpkin, butter, egg, salt, and spices and mix to combine. Add in the flour, bit by bit, until completely incorporated, then knead for 6 minutes at medium-high speed using the dough hook of a stand mixer, until the dough is smooth
  3. Cover the bowl with oiled plastic wrap and set it in a warm place to rise for about an hour, or until doubled in size

Filling

  1. About 10 minutes before your pumpkin dough has done rising, prepare the chocolate filling by melting the butter in a small saucepan over medium heat, then stirring in the sugar until almost completely dissolved.
  2. Remove from heat and add in the chopped chocolate. Stir until melted and smooth, then add the cocoa powder and stir to combine and form a thick filling. Set aside until needed

To Finish

  1. Prepare your baking pan. I use a 10” fluted pan to make this, prepared with brushed baking spray
  2. Take your risen dough and knock it back by punching then turn it onto a lightly floured surface. Roll it into a large rectangle (apx 14x 18 inches) and then spread the chocolate filling evenly across the dough, spreading it all the way to the edges
  3. Roll the long edge of the dough into a tight log, just like when making cinnamon rolls.  Use a sharp knife pr bench scraper to slice the dough in half lengthwise, leaving one end intact. Then with the cut sides facing up, cross one end over the other and repeat all the way down the length of the dough, keeping the cut sides facing up while wrapping the two lengths of dough around each other to form a rope or twist
  4. Gently lift the twisted loaf and squish it into your prepared pan. Cover loosely with oiled cling wrap and allow to rise for about 35-40 minutes
  5. While dough is rising, prepare the syrup by combining the water, sugar and bringing it to a boil in a small saucepan. Let the syrup boil for 4 minutes, then remove from heat and allow to cool to room temperature
  6. Preheat oven to 375 degrees F. When oven is hot, bake the babka for 35-40 minutes.
  7. Remove the cooked babka from the oven and drizzle/ brush it with the room temperature syrup
  8. Allow to cool in pan for 15 minutes, before removing and allow to cool fully on rack
  9. Slice and enjoy!