Sticky Toffee Gingerbread Cake Inside Pumpkin – Recipe
Cake cooked inside a pumpkin. Whatever next?
I first heard about this after stumbling across a video on Youtube. It's official, guys: cake baked inside a pumpkin is a Thing. I decided to try baking a gingered sticky toffee pudding inside munchkin pumpkins because a) toffee, ginger and pumpkin is an awesome flavour combination and b) munchkin pumpkins are so stinking cute.
Look at them. LOOK AT THEM.
Also, I my pumpkin pie-cake-hybrids are steamed rather than baked. I just liked the idea of steaming them so the texture of the pumpkin gets nice and soft while the cake stays moist without the tops burning. Anyway, it seemed safer- and of course, the idea of steaming mini pumpkins with little cakes inside was just too cute an opportunity to pass up.
This is a pretty simple recipe- just top and gut the pumpkins, mix the cake mixture up in a bowl, pour in and steam for 40 minutes. I served it with some clotted cream ice cream sprinked with cinnamon.
Also, I'm pretty sure any cake would work in the centre. Want chocolate cake in your pumpkin? Use chocolate cake. Red velvet? Go for it. This is a really fun idea that's perfect for kitchen experimentation! You can also even eat the skin, it gets so soft from steaming. You don't have to- but if you like the skin on baked potatoes, you'll probably not mind eating the skin of these baby pumpkins, either.
Let's make some freaking cute little pumpkin cakes!
Ingredients:
3 munchkin pumpkins
2 small egg whites (or 1 whole large egg)
2 tbsp butter, softe
ned
1tbsp dark muscavado sugar
1 level tbsp golden syrup
2tbsp self raising flour
1/2tsp ground ginger
1/4tsp ground cinnamon
1/4tsp nutmeg
1 lump candied ginger (the kind you get in a jar in syrup), finely chopped
2 medjool dates, chopped
Pinch of salt
Method:
1) Prepare the pumpkins by cutting out the stalks and scooping out the seeds and stringy stuff inside
2) Mix all the rest of the ingredients in a bowl until well combined
3) Scoop the cake mixture into the pumpkins: the batter should be just underneath the bottom of the holes, so there's room for the cake to rise
4) Steam in a steamer for 40 minutes (don't forget to cook the tops, too!) until the pumpkin is tender and the cake is nice and spongy
5) Turn the heat off, cool for 10 minutes and serve with ice cream
That's it! Enjoy!
I first heard about this after stumbling across a video on Youtube. It's official, guys: cake baked inside a pumpkin is a Thing. I decided to try baking a gingered sticky toffee pudding inside munchkin pumpkins because a) toffee, ginger and pumpkin is an awesome flavour combination and b) munchkin pumpkins are so stinking cute.
Look at them. LOOK AT THEM.
Also, I my pumpkin pie-cake-hybrids are steamed rather than baked. I just liked the idea of steaming them so the texture of the pumpkin gets nice and soft while the cake stays moist without the tops burning. Anyway, it seemed safer- and of course, the idea of steaming mini pumpkins with little cakes inside was just too cute an opportunity to pass up.
This is a pretty simple recipe- just top and gut the pumpkins, mix the cake mixture up in a bowl, pour in and steam for 40 minutes. I served it with some clotted cream ice cream sprinked with cinnamon.
Also, I'm pretty sure any cake would work in the centre. Want chocolate cake in your pumpkin? Use chocolate cake. Red velvet? Go for it. This is a really fun idea that's perfect for kitchen experimentation! You can also even eat the skin, it gets so soft from steaming. You don't have to- but if you like the skin on baked potatoes, you'll probably not mind eating the skin of these baby pumpkins, either.
Let's make some freaking cute little pumpkin cakes!
Ingredients:
3 munchkin pumpkins
2 small egg whites (or 1 whole large egg)
2 tbsp butter, softe
ned
1tbsp dark muscavado sugar
1 level tbsp golden syrup
2tbsp self raising flour
1/2tsp ground ginger
1/4tsp ground cinnamon
1/4tsp nutmeg
1 lump candied ginger (the kind you get in a jar in syrup), finely chopped
2 medjool dates, chopped
Pinch of salt
Method:
1) Prepare the pumpkins by cutting out the stalks and scooping out the seeds and stringy stuff inside
2) Mix all the rest of the ingredients in a bowl until well combined
3) Scoop the cake mixture into the pumpkins: the batter should be just underneath the bottom of the holes, so there's room for the cake to rise
4) Steam in a steamer for 40 minutes (don't forget to cook the tops, too!) until the pumpkin is tender and the cake is nice and spongy
5) Turn the heat off, cool for 10 minutes and serve with ice cream
That's it! Enjoy!
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