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Easy Sticky Toffee Pumpkin Puddings Recipe

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These Easy Sticky Toffee Pumpkin Puddings combine the warm flavors of pumpkin and spices with a rich, luscious sticky toffee sauce. Made with soaked dates, pumpkin puree, and a hint of molasses, these individual puddings are baked to perfection and served with a smooth rum-infused toffee sauce, making for an irresistible autumn dessert that's both comforting and flavorful.

Ingredients

For the Pumpkin Puddings

  • 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

For the 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

  1. Preheat and Prepare Ramekins: Preheat your oven to 350°F (175°C). Grease six 6-ounce ramekins with softened butter and place them on a rimmed baking sheet to catch any drips during baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and pumpkin pie spice. Set aside for later use.
  3. Soak Dates: In a heatproof bowl, combine the pitted medjool dates, grated fresh ginger, baking soda, and the spiced black tea bag. Pour 1 cup of boiling water over the mixture and let it steep for 10 minutes. After steeping, remove and discard the tea bag, squeezing out any remaining liquid.
  4. Blend Wet Ingredients: Transfer the soaked date mixture to the bowl of a food processor. Add the pumpkin puree, eggs, softened butter, molasses, and dark brown sugar. Pulse until the ingredients are just combined, leaving some small pieces of dates visible for texture.
  5. Combine Batter and Bake: Pour the wet mixture into the bowl containing the dry ingredients and gently fold everything together until just combined. Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Bake for 20 to 25 minutes, until the puddings are puffed and set in the center. Remove from the oven and set aside.
  6. Make the Toffee Sauce: While the puddings bake, melt the butter in a small saucepan over medium heat. When butter is hot and foamy, whisk in the dark brown sugar and heavy cream. Cook this mixture for 3 to 4 minutes, whisking occasionally, until the sugar dissolves and the sauce thickens enough to coat the back of a spoon. Remove from heat, then stir in the dark rum and a pinch of flaky sea salt to taste.
  7. Serve with Sauce: Using a skewer, poke holes all over the top of each pudding. Drizzle the warm toffee sauce over the puddings, reserving some sauce for serving. Sprinkle with a little flaky sea salt and allow the puddings to cool until slightly warm. Serve topped with soft whipped cream or your choice of ice cream for an indulgent finish.

Notes

  • Room temperature eggs and butter help create a smooth batter and better texture.
  • If you don't have dark rum, you can substitute with brandy or omit it entirely for a non-alcoholic version.
  • Use fresh pumpkin puree (not pumpkin pie filling) for authentic pumpkin flavor.
  • Ensure the dates are finely pitted and well soaked to blend smoothly while retaining some texture.
  • These puddings can be made a day ahead; reheat gently before serving and rewarm the toffee sauce as needed.
  • For gluten-free, substitute the all-purpose flour with a gluten-free baking blend.

Find it online: https://recipethrive.com/easy-sticky-toffee-pumpkin-puddings-recipe/