Captain Morgan Toffee Pudding with Rum-Maple Sauce and Yogurt

Toffee Pudding Cake
Contributor
Bryan Bedder / Getty Images

This dessert is soft and rich, and sure to please everyone at your Thanksgiving table.

8
Servings
664
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • 1/2 stick unsalted butter, room temperature, plus extra for greasing pan
  • 1 3/4 Cup all-purpose flour, sifted, plus extra for dusting pan
  • 1 1/2 Cup Captain Morgan® Original Spiced Rum
  • 1 1/2 Cup dried figs, cut into small pieces
  • 1 Teaspoon baking soda
  • 1 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1 Cup sugar
  • 1 Teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 Cup Captain Morgan Original Spiced Rum-Maple Sauce (recipe below)
  • 8 Tablespoons yogurt

For the Captain Morgan Original Spiced Rum-Maple Sauce

  • 1 Cup maple syrup
  • 1/2 Cup Captain Morgan® Original Spiced Rum
  • 1/4 Cup unsalted butter
  • 3 bay leaves
  • 1/2 Teaspoon sea salt
  • 1 Cup heavy cream

Directions

For the cake

Preheat oven to 350 degrees. Butter and lightly flour a medium cast-iron pan and set it aside.

In a small saucepot set over medium-high heat, combine the Captain Morgan Original Spiced Rum and dried figs and bring the liquid to a boil. Remove from heat, mix in the baking soda, and set the mixture aside to cool for later use. In a food processor, combine the flour, butter, baking powder, salt, and sugar. Pulse the processor until all is incorporated. Place the flour mixture into a mixing bowl and add the eggs, vanilla, and the reserved fig mixture. Combine until all ingredients are well incorporated. This will be a fairly wet batter. Add the batter to the cast-iron pan and bake for 35 minutes. While it’s cooking is a good time to make the sauce. Check the pudding with a cake tester to see that it comes out clean, and remove it from the oven. Flip the pudding in the cast-iron pan and add ¾ of the sauce and then bake for an additional 10 minutes. Let the pudding cool and absorb all of the sauce. Slice it into wedges and serve with the remaining sauce and 1 tablespoon of yogurt per serving.

For the Captain Morgan Original Spiced Rum-Maple Sauce

In a small saucepot over medium heat, combine the maple syrup, heavy cream, rum, bay leaves, and butter. Whisk often to prevent the sauce from bubbling over. Reduce the liquid to 1 ½ cups, about 15 minutes, and remove from heat. Remove the bay leaves before using.

Nutritional Facts

Total Fat
22g
31%
Sugar
52g
58%
Saturated Fat
5g
21%
Cholesterol
52mg
17%
Carbohydrate, by difference
101g
78%
Protein
18g
39%
Vitamin A, RAE
48µg
7%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
154mg
15%
Choline, total
46mg
11%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
24µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
295mg
42%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
523mg
35%
Water
123g
5%
Zinc, Zn
1mg
13%

Toffee Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Toffee Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.