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Individual Pumpkin Toffee Puddings

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A delicious pumpkin dessert topped with an ooey gooey toffee sauce. Pretty enough to serve on a special occasion, and so easy to prepare! Also wonderful served with vanilla ice cream.

Directions

  1. Prepare and bake the Spice Cake mix according to the directions on the box. Cool completely and cut into 1" cubes. Set aside. Note: cake can be made up to 24hrs in advance.
  2. Preheat oven to 350 degrees.
  3. In a large bowl, whisk together eggs, pumpkin, milk, cream, sugar and vanilla until blended well.
  4. Add the cake cubes to the pumpkin mixture and gently toss to coat evenly. Take care not to stir too vigorously, as this will cause the cake pieces to crumble too much.
  5. Let mixture stand for 5 minutes.
  6. Spray 12 four oz ramekins with butter cooking spray and spoon mixture into cups.
  7. Bake for 35-40 minutes (cake will be quite moist in the middle)
  8. During the last 15 minutes of baking time, make the toffee sauce.
  9. In a small saucepan, cook brown sugar, butter, corn syrup, salt and cream over medium heat, stirring occasionally until sugar is dissolved, sauce comes to a boil and thickens enough to coat the back of a spoon. (about 5 min)
  10. Remove from heat, add vanilla. Top the baked pudding with pecan pieces and immediately spoon hot toffee over the puddings. It is important not to let the toffee sauce sit too long before pouring-- it will become too sticky to pour.
  11. Let cool for 20 minutes and top with chocolate pumpkins before serving.
Making the chocolate pumpkins:
  1. Spread a sheet of parchment paper over a cookie sheet, set aside.
  2. In a microwave safe bowl, melt the orange candy wafers in 30 second intervals until melted.
  3. Do the same with the chocolate chips, in a separate bowl.
  4. Spoon melted orange candy wafers into a piping bag fit with a size 12 tip.
  5. Spoon melted chocolate into a piping bag fit with a size 2 tip.
  6. Pipe orange pumpkin shapes (or just circles) about 1" in diameter onto parchment paper.
  7. Let sit for 5 minutes, then pipe chocolate stems, eyes, nose and mouth.
  8. Set in refrigerator until firm (about 15 minutes)

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