Oh bring us some TOFFEE Pudding…

To call this a pudding is a misnomer. but I can’t very well call it a cake either. Toffee Pudding dates back as far as Plum Pudding or Christmas Pudding, back into England and beyond. Many centuries ago, these puddings were boiled in a bag for many hours. When done, they were cooled slightly then cut out of this bag and served as is or with hard sauce. It reminds me of Boston Brown Bread. Not really bread per say because it, too, was steamed(anyone remember opening a coffee can to fill with brown bread batter before closing and steaming?)
Enjoy the Yankee Chef’s rendition a classic pudding topped with a layer of sweet, pumpkin-laced topping. A great “going home” gift after that Holiday feast.

Pumpkin Sticky Toffee Pudding in a Jar

4 (1-pint) mason or caning jars
2 c. raisins
2 c. apple juice or cider
1 T. instant coffee or espresso, optional
1/2 c. butter or margarine, softened
1 c. packed brown sugar
3  eggs
1 3/4 c. flour
2 t. baking powder
1/2 t. salt

Toffee sauce: (or use prepared caramel sauce)
1 1/2 c. heavy cream
1 c. packed brown sugar
2 T. butter

Pumpkin Cream

1 c. pureed pumpkin(solid pack)
1/2 c. sugar
6 oz. Brie, cream or Neuchâtel cheese

Using cleaned and dried jars and lids, spray inside of each glass jar with a generous amount of non-stick cooking spray and place them into a deep sided baking tray. Place the raisins in a small saucepan and add apple juice and instant coffee. Boil 5 minutes rigorously and remove from heat. Let cool in refrigerator for 30 minutes before preparing rest of recipe.
After 30 minutes, preheat oven to 350° F. In a large bowl, beat the butter and sugar until well blended and fluffy. Add eggs and beat well. Add flour, baking powder and salt; beat just until blended.
Add 1/2 the raisins with 1/2 the liquid to batter and stir to blend. Divide the batter among the jars, filling them about halfway full. Place on a rimmed baking sheet and bake for 30 minutes, or until golden and springy to the touch.
Meanwhile, make the Toffee Sauce: In a small saucepan, stir together the cream, brown sugar and butter over medium heat. Bring to a boil, then reduce heat and simmer on low for 3-5 minutes, or until smooth and slightly thickened; remove from heat.
Make Pumpkin Cream by beating pumpkin, sugar and cheese to smooth consistency; set aside in refrigerator.
Drain the remaining liquid from the leftover raisins. When pudding is done, evenly distribute the remainder of the raisins over the pudding, then the Toffee Sauce over the raisins: cool completely. Spread Pumpkin Cream evenly over Toffee Sauce almost to the rim. Tightly twist on the caps and decorate as desired.