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Sticky Toffee Pumpkin Puddings Recipe

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These Sticky Toffee Pumpkin Puddings combine the warm, comforting flavors of pumpkin and spices with luscious sticky toffee sauce. Perfect for fall or holiday gatherings, these individual puddings are moist, richly spiced, and topped with a decadent rum-infused toffee sauce that adds a perfect balance of sweetness and warmth.

Ingredients

For the 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 8-ounce ramekins with softened butter, then place them on a rimmed baking sheet to catch any spills.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and pumpkin pie spice until evenly combined. Set aside.
  3. Soak the dates: In a small heat-safe bowl, combine the pitted dates, grated fresh ginger, baking soda, and the spiced black tea bag. Pour the boiling water over the mixture and let it steep for 10 minutes. Remove the tea bag, squeezing out any liquid before discarding.
  4. Prepare the wet mixture: Transfer the soaked dates and water mixture into a food processor. Add the pumpkin puree, room temperature eggs, softened butter, molasses, and dark brown sugar. Pulse just until the ingredients are combined but some date pieces remain visible to maintain texture.
  5. Combine wet and dry ingredients: Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until just combined, careful not to overmix.
  6. Fill ramekins and bake: Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Bake for 20-25 minutes or until the puddings have puffed up slightly in the center and are set around the edges. Remove from the oven and set aside.
  7. Make the toffee sauce: While the puddings bake, melt the butter in a small saucepan over medium heat. When the butter is hot and foamy, add the dark brown sugar and heavy cream. Whisk continuously as the mixture cooks for 3-4 minutes until the sugar dissolves and the sauce is smooth. Allow it to simmer gently until thick enough to coat the back of a spoon. Remove from heat and stir in the dark rum and a pinch of flaky sea salt.
  8. Serve with toffee sauce: Use a skewer or toothpick to poke holes all over the top of each pudding. Pour the warm toffee sauce over the puddings, reserving some to serve on the side. Sprinkle the tops with flaky sea salt. Let cool slightly so they're still warm, then serve topped with whipped cream or ice cream for extra indulgence.

Notes

  • Make sure the dates are softened well by soaking to get a smooth but textured batter.
  • Room temperature eggs and butter ensure better blending and a smoother batter.
  • You can substitute spiced black tea with chai tea for an additional layer of spice.
  • Use dark rum or skip it for a non-alcoholic version; maple syrup or vanilla extract can be added to the toffee sauce as alternatives.
  • These puddings are best served warm with a creamy topping such as whipped cream or vanilla ice cream.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and gently reheated before serving.

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