Sticky Pumpkin Pudding Cake with Whiskey and Browned Butter

Yield 8-10 portions

Slowly heat the butter in a saucepot. Stir the butter occasionally until the solids and the fat separate. Continue cooking until the solids sink to the bottom of the pot and turn a light brown color. Be sure at this point to whisk and scrap the bottom of the pot so that the browned bits do not fully stick to the bottom. At this point you can add the rest of the ingredients individually, one after the other being sure to stir them in well. Once everything is combined bring the sauce bake to a simmer and stir until the sugar is completely dissolved. Set this aside to cool slightly while you prepare the batter.

Preheat your conventional oven to 375F

With an electric mixer beat together the butter and sugar until they are evenly combined. Add the egg and the extract next and continue to beat on medium speed until the mixture lightens in color to a pale yellow. Combine all of the dry ingredients together and separately combine the pumpkin puree with the buttermilk. Alternate adding the dry ingredients and the wet ingredients to the mix and blend it fully between each addition. Scrape the bowl down periodically through mixing.

To finish and bake the cakes, butter 8-10, 8 ounce ramekins or crocks very well. Pour about 3-4 tablespoons of the sauce into the bottom of each dish. Drop about ¼ c of batter into each dish next then top the batter with another 3-4 tablespoons of sauce. Bake the cakes for approximately 15-20 minutes or until a toothpick inserted into the center comes out clean.

Serve the cake warm in the dish with a scoop of ice cream or fresh whipped cream and enjoy!

Katie Bennett, Baker