Sunday, October 28, 2012

Pumpkin Raisin Caramel Rum Sauce Shortcake Recipe



3 cups flour
2/3 cup brown sugar plus 1 tablespoon
1 tablespoon baking powder
1 teaspoon baking soda
3/4 cup salt
1 teaspoon crystallized ginger
4 tablespoon butter cut up
1 cup solid canned pumpkin
3/4 cup buttermilk
1 egg
3/4 cup raisins
1 teaspoon cinnamon
Heat oven to 400 degrees. Mix the flour with butter till resembles coarse meal. Add the sugar, cinnamon, ginger, baking powder, salt, soda. Gently fold in the pumpkin, milk, whisk in the egg. Stir in the raisins and drop by tablespoons on a parchment lined cookie sheet. Bake 18 to 20 minutes until brown serve with caramel sauce.

Caramel Rum Sauce Topping recipe:
1 cup dark brown sugar
1/2 cup butter
1/2 cup heavy cream
1/4 cup rum


Combine all ingredients in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Turn burner to medium low and let sauce bubble for 3-4 minutes. Serve warm drizzled over shortcakes.

Note:

Easy Version:

Unwrap  15 caramels and place them in a glass measuring cup. Add 2 tablespoon of rum and 1 tablespoon heavy cream or milk. Microwave 2 minutes stir and  drizzle over the shortcakes.

5 comments:

Paola Bacci said...

Beautiful recipe!!!!

Greg said...

Yum. This sounds really good, but the sauce sounds awesome. Can I just eat the sauce?

Pam said...

Another great one, and what a sauce!

Jennifer said...

I love the simplicity ... Yum!!

Lizzy Do said...

Yum, yum, yum! And topping with a rum caramel sauce makes this even more exquisite!