Sticky-toffee Pumpkin Cakes is a modern British recipe for a classic Halloween cake of a pumpkin batter cooked in muffin cups before being cooled, topped with Dulce de Leche and garnished with a dried apricot. The full recipe is presented here and I hope you enjoy this classic British version of: Sticky-toffee Pumpkin Cakes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
500g pumpkin flesh
250ml sunflower oil
300g light muscovado sugar
3 large eggs
225g self raising flour
1 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp mixed spice
12 tbsp Dulce de Leche (caramel toffee)
12 dried apricots (the ready to eat kind)
Method:
Cut the pumpkin flesh into large cubes, place in a steamer and steam for about 15 minutes, or until tender. Allow to cool slightly then transfer to a food processor and blitz until smooth.
Combine the eggs, oil and sugar in a large bowl then beat together with a whisk (or hand blender) until thick, pale and creamy. Sift in the flour, bicarbonate of soda, ginger, cinnamon and mixed spice and fold into the sunflower oil mix with a large metal spoon. Now add the puréed pumpkin and stir gently to combine.
Divide the mixture between 12 lined muffin wells (fill no more than 3/4 full) then transfer to an oven pre-heated to 180°C for 20 minutes, or until well risen and cooked through (a skewer inserted into the centre of the cakes will emerge cleanly).
When done, remove from the oven and allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. As soon as the cakes have cooled spread a tablespoon of the Dulce de Leche over the top. Sit an apricot in the middle and serve.
