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Pumpkin Sticky Toffee Pudding


Pumpkin Sticky Toffee Pudding Recipe

Ingredients:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2/3 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 4 large eggs, at room temperature
  • One 15-ounce can solid-pack pumpkin (1¾ cups)
  • 1 cup packed light brown sugar
  • 8 tablespoons (1 stick) unsalted butter
  • 1/3 cup light corn syrup
  • 1½ cups heavy cream
  • Sweetened whipped cream, for serving
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 906kcal (45%)
Total Fat 54g (83%)
Saturated Fat 33g (165%)
Cholesterol 258mg (86%)
Total Carbohydrate 103g
Dietary Fiber 2g
Sugars 67g
Protein 8g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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