Captain Morgan Toffee Pudding With Rum-Maple Sauce And Yogurt

Captain Morgan Toffee Pudding With Rum-Maple Sauce And Yogurt
4 from 2 ratings
This dessert is soft and rich, and sure to please everyone at your Thanksgiving table.
  • 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 tablespoon yogurt
  • 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
  1. Preheat oven to 350 degrees. Butter and lightly flour a medium cast-iron pan and set it aside.
  2. 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.
  3. 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.