Sticky Toffee Pumpkin Puddings
Sticky Toffee Pumpkin Puddings are the perfect fall dessert. Ultra-moist pumpkin spice date cake drowned in homemade buttery toffee sauce--there's nothing better.This is an easy, make-ahead dessert perfect for a fall dinner party or your Thanksgiving or holiday table. Individual servings feel so chic!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 6 servings
Ingredients
Cakes
- 6 oz medjool dates, pitted
- 2 teaspoons grated fresh ginger
- 1 cup boiling water
- 1 tea bag of spiced black tea
- 1/2 teaspoon baking soda
- 3/4 cup pumpkin puree
- 8 tablespoons unsalted butter, room temperature
- 2 tablespoons unsulphured molasses
- 3/4 cup dark brown sugar
- 2 eggs, room temperature
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons pumpkin pie spice
Toffee Sauce
- 4 tablespoons unsalted butter
- 1/2 cup packed dark brown sugar
- 1 cup heavy cream
- 1 tablespoon dark rum
- Pinch of flaky sea salt
Instructions
- Preheat an oven to 350 F. Grease 6 - 8 oz ramekins with softened butter. Lay them out on a rimmed baking sheet and set aside.
- Mix the dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice and set aside.
- Soak the dates. Place the pitted dates, ginger, baking soda, and tea bag in a small heat-safe bowl. Pour the hot water over the top and let everything steep for 10 minutes. Discard the tea bag, squeezing any liquid out first.
- Mix the wet ingredients. Pour the entire date and water mixture into the bowl of a food processor and add the pumpkin puree, eggs, butter, molasses, and brown sugar and pulse until everything is just mixed, but there are still little bits of dates visible.
- Mix the batter, distribute, and bake. Pour the wet ingredients into the dry and fold everything together. Evenly distribute the mixture between the 6 ramekins so that they’re about 3/4 full. Bake for 20-25 minutes, until the puddings are puffed in the center. Set them aside.
- Make the toffee sauce. While the puddings bake, make the toffee sauce. Melt the butter in a small saucepan over medium heat. Once the butter is hot and foamy, add the brown sugar and heavy cream and whisk well. Continue to cook, while whisking occasionally, for 3-4 minutes, until the sugar has melted and the mixture is smooth. Simmer until the toffee sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the rum and flaky sea salt to taste.
- Pour the sauce over the cakes. Once the puddings are out of the oven, use a skewer to poke holes all over the cake. Drizzle the sauce over the cakes, reserving a bit of the sauce for serving. Sprinkle the tops of the cakes with a bit of flaky sea salt. Let the cakes cool until they’re slightly warm. Top with soft whipped cream or ice cream.
Nutrition
Calories: 561kcalCarbohydrates: 98gProtein: 6gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 95mgSodium: 380mgPotassium: 469mgFiber: 4gSugar: 69gVitamin A: 5316IUVitamin C: 2mgCalcium: 121mgIron: 3mg
