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:
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150g pitted dried dates
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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:
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300ml whipping cream
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1/3 cup butter
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1/2 cup firmly packed light muscovado sugar
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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