Extra Saucy Pumpkin Sticky Toffee Pudding
This easy and delicious extra saucy sticky toffee pudding recipe is the perfect fall dessert. Made with dates, pumpkin, spices, and a generous helping of toffee sauce, this pudding is sure to satisfy your sweet tooth.
A Little Twist: Pumpkin Sticky Toffee Pudding
Picture this: a velvety, date-laden sponge, the heartbeat of every sticky toffee tale, now lightly flecked with a hint of sweet autumnal pumpkin. Yes, pumpkin – because, in our world, dessert should be a whimsical adventure, an unpredictable waltz of flavors.
The pumpkin in this sticky toffee pudding isn’t shouting from the rooftops; it’s more like the best supporting actor, making the leads shine even brighter. It brings a gentle sweetness, a background hum that blends seamlessly with the toffee’s boldness. It’s not in your face; it’s more like a friendly whisper that says, ‘Hey, it’s autumn, and we’re doing this dessert thing right.’
But here’s where the magic really happens – the toffee sauce, and plenty of it. Making just enough to cover the pudding is expected, but is there anything more indulgent than a jug of extra toffee sauce to pass around the table, ready to slather over every morsel down to the very last bite?
If you are looking for a sticky toffee that breaks tradition, and if the thought of an extra jug of toffee sauce ready to generously drench every bite makes your dessert-loving heart skip a beat, then this ones for you.
Air Fryer vs. Oven
We have included both air fryer and oven instructions in our recipe. Both will yield fantastic results but if you are a little uncertain what appliance to use, here’s a breakdown.
When it comes to the air fryer, it’s the speed demon of the kitchen. The dry, intense heat of the air fryer, coupled with its compact size, means you need to adjust the temperature to ensure bakes cook through slowly and evenly without browning too much on top.
Here we set it to 145°C, hit that air fry or bake setting, and in about 18-20 minutes (perhaps a touch more if using ceramic ramekins), you’ve got a piping-hot, perfectly cooked pudding. The air fryer’s quick and efficient preheating is a game-changer, especially if impatience is the name of your culinary game.
Now, the oven, on the other hand, is the old reliable workhorse. Crank it up to 160°C, pop those pudding pots in, and in the same 18-20 minutes, you’ll have a golden-brown masterpiece.
While ovens take a bit longer to preheat and consume more power, if you’re looking to double your recipe or have multiple dishes going in along with your puddings, then the oven is the way to go.
In terms of the final result, the difference in the bakes is negligible, so choose what works best for you.
Choosing the Right Baking Dish for your Sticky Toffee Pudding
Individual Portions: Carbon Steel Pudding Pots vs. Ceramic Ramekins
When choosing a dish to bake your pumpkin sticky toffee pudding in, you have a few options: individual metal pudding pots, ceramic ramekins, or a metal or ceramic roasting dish.
Each option has its own pros and cons, so it’s important to choose the one that’s right for you.
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Pros and cons of metal and ceramic baking dishes
Metal:
Pros:
- Conducts heat quickly and evenly, resulting in more consistent baking
- Durable and can be used in a variety of applications, including baking, roasting, and broiling
- Less likely to chip than ceramic
Cons:
- Can react with acidic ingredients, causing off-flavors in food or discoloring on the pan
- Can scratch easily
- May not be dishwasher safe
I opted for: carbon steel non stick pudding pots in this recipe. they maintain a nice even heat, and the non stick surface helps prevent sticking.
Ceramic:
Pros:
- Does not react with acidic ingredients
- Easy to clean and dishwasher safe
- Oven to table. Ceramic dishes are more aesthetic for serving.
- Ceramic won’t scratch like metal, allowing for easy serving with utensils directly from the dish
Cons:
- Conducts heat slowly and unevenly, which can lead to overcooked edges and undercooked centers
- More fragile than metal and can break easily
- Not suitable for broiling/grilling
Which to use when:
- Cakes: Metal is the best choice for baking cakes, as it conducts heat quickly and evenly. Ceramic cakes may take longer to cook and may have undercooked centers.
- Other desserts: Rustic desserts, such as cobblers, crumbles, and crisps, can be baked in either metal or ceramic.
Overall, metal is the more versatile and forgiving baking dish. Ceramic can be a good option for dishes that do not require precise baking or for dishes that you want to monitor closely.
Are you a fan of this Extra Saucy Sticky Toffee Pudding?
If you tried this Extra Saucy Sticky Toffee Pudding – please let me know about it! Leave me a comment and give this recipe a rating below, and remember to tag your photo #theculinarycartel on Instagram so we can see what you come up with.
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Frequently Asked Questions
Is it necessary to use a masala chai tea bag, or can I use regular tea?
The masala chai tea bag contributes to the distinctive flavor profile, but you can use your favorite black tea if masala chai is unavailable. Experiment with different teas to find your preferred infusion
Can I use a gluten-free flour blend in this recipe?
We have not tested this, but most glten free flour blends work well! You can substitute gluten-free all-purpose flour in a 1:1 ratio. Keep in mind that the texture may vary slightly, but the flavor will still be delicious. If you try this recipe gluten free please let us know how it goes. Alternatively try this gluten free AND vegan Sticky Toffee Pudding with Christmas spices.
Are there alternatives to molasses in the recipe?
Yes, if you don’t have molasses, you can use dark treacle or a combination of honey and maple syrup for a similar depth of flavor.
Can I customize the spices in the pumpkin spice mix?
A: Absolutely! Feel free to adjust the spices in the mix according to your taste preferences. Experiment with cinnamon, nutmeg, cloves, or allspice for a personalized touch.
Extra Saucy Pumpkin Sticky Toffee Pudding
- Total Time: 40 minutes
- Yield: 9 Puddings
Description
This easy and delicious extra saucy sticky toffee pudding recipe is the perfect fall dessert. Made with dates, pumpkin, spices, and a generous helping of toffee sauce, this pudding is sure to satisfy your sweet tooth.
Ingredients
For the Pudding:
-
150g pitted dried dates
-
120g grated pumpkin
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300ml water
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1 masala chai or regular tea bag
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1 tsp baking soda
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1/3 cup (75g) butter
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1/2 tsp pumpkin spice/mixed spice
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3/4 cup (150g) lightly packed light muscovado sugar
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2 tsp vanilla extract
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2 extra-large eggs
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3 tbsp molasses
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1 2/3 cups (200g) all-purpose flour
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1 1/2 tsp baking powder
For the Toffee Sauce:
-
300ml whipping cream
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1/3 cup butter
-
1/2 cup firmly packed light muscovado sugar
-
100g pumpkin
Instructions
Puddings:
In a small saucepan, combine dates, grated pumpkin, and water. Bring to a boil, simmer for a few minutes. Add a tea bag, let it stand while you make a start on the cake batter.
Cream together butter, brown sugar, and vanilla. Add eggs one at a time, beating well. Add the molasses and beat well.
Sift together flour, pumpkin spice, and baking powder. Add dry ingredients to the creamed mixture in three portions, folding the batter together until just smooth and no streaks of flour remain
Remove the tea bag from the pumpkin and date mixture. Mash the dates and pumpkin with a fork into a chunky puree, then whisk in baking soda.
Add the warm date and pumpkin mixture immediately to the batter, mix until smooth.
Pour batter into 9 carbon steel non-stick pudding pots lightly brushed with oil, filling them about ⅔ full.
Air Fryer: Cook at 145°C (295°F) on the air fry or bake setting for 18-20 mins.
Oven: Bake at 160°C (320°F) for 18-20 mins. Adjust for ceramic ramekins.
Bake until a skewer inserted into the middle of the sponge comes out clean.
To note: in our testing with ceramic ramekins, we found the puddings took a 2-3 minutes more to cook through, so you may need to add a little more time if using them.
This can be baked in a large casserole dish. The cook time will need to be adjusted and should take about 30-40 minutes, depending on the size of your baking dish. In all instances, bake until a skewer inserted into the middle of the sponge comes out clean.
Toffee Sauce:
While puddings cook, simmer all toffee sauce ingredients for about 5 mins. Blend with a stick blender.
Once puddings are out, poke the sponge all over with a skewer, then pour over the sauce.
The puddings can be turned out immediately or left to let the sauce sink through. Reheat at 120°C (240°F) for 5-10 mins if necessary. Serve with more sauce and ice cream.
- Prep Time: 20 minutes
- Cook Time: 18-20 minutes
2 Responses
Can you use pumpkin puree in the can instead of grated pumpkin? Do you have a suggestion for this recipe using canned pumpkin by adjusting some of the ingredients?
That would adjust the texture a fair amount as the pumpkin puree in a can would contain more moisture. I am concerned using the puree would make the recipe flop given the addition of more moisture. Sub for carrots, orange sweet potatoes or yams no problem!