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PUMPKIN GINGERBREAD WITH CARAMEL
SAUCE
Serves 12
2/3
cup butter
1/2 cup brown sugar
1 egg
1/2 cup cooked pumpkin
1/3
cup molasses
2 cups flour
1 teaspoon each: baking soda, ground cinnamon
and ginger
1/4 teaspoon each: ground cloves, salt
2/3 cup buttermilk
1/2 cup raisins or nuts
Caramel Sauce:
1/2 cup butter
1 1/4
cups packed brown sugar
2 tablespoons corn syrup
1/2 cup whipping cream
Preheat oven to 350 degrees.
Grease a 9 inch square baking pan.
Cream butter and brown sugar until fluffy.
Beat in egg, pumpkin and
molasses until combined. Mix together flour, baking soda, spices and salt.
Add flour mixture to butter mixture alternately with buttermilk until well
combined. Stir in raisins or nuts.
Pour into pan; smooth top.
Bake for
40 to 50 minutes or until toothpick inserted in centre comes out clean.
Serve warm with Caramel Sauce. Over medium heat , melt butter. Stir in
brown sugar and corn syrup. Bring to boil, stirring constantly, until sugar
dissolves. Stir in whipping cream, return to boil. Remove from heat.
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