Print

Sticky Toffee Pumpkin Puddings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 29 reviews

These Sticky Toffee Pumpkin Puddings are individual moist and spiced cakes featuring a rich blend of pumpkin puree, dates, and warm pumpkin pie spices, topped with a luscious homemade toffee sauce infused with dark rum and a touch of flaky sea salt. Perfectly portioned in ramekins, they offer a comforting seasonal dessert with a delightful balance of sweetness and spice.

Ingredients

Date Mixture

  • 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

Batter

  • 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

  1. Preheat and prepare ramekins. Preheat the oven to 350°F (175°C). Grease six 6-8 oz ramekins with softened butter and place them on a rimmed baking sheet. Set aside for later use.
  2. Mix dry ingredients. In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and pumpkin pie spice. Set this mixture aside.
  3. Soak the dates. In a small heat-safe bowl, combine pitted dates, grated fresh ginger, baking soda, and the spiced black tea bag. Pour boiling water over the mixture and allow it to steep for 10 minutes. Remove and discard the tea bag, pressing out any liquid.
  4. Blend wet ingredients. Transfer the soaked date mixture into a food processor bowl. Add the pumpkin puree, room temperature eggs, softened butter, molasses, and dark brown sugar. Pulse the mixture until just combined with small bits of dates still visible.
  5. Combine batter and bake. Pour the wet ingredients into the bowl with the dry ingredients and fold everything together gently. Evenly divide the batter among the prepared ramekins, filling each about three-quarters full. Bake for 20-25 minutes until puddings are puffed and set in the center. Remove from oven and set aside.
  6. Make toffee sauce. While puddings bake, melt butter in a small saucepan over medium heat. Once hot and foamy, add dark brown sugar and heavy cream. Whisk continuously and cook for 3-4 minutes until sugar dissolves and sauce is smooth. Simmer until thick enough to coat the back of a spoon. Remove from heat, then stir in dark rum and a pinch of flaky sea salt to taste.
  7. Serve with toffee sauce. Immediately after baking, poke holes all over each pudding with a skewer, then drizzle with most of the warm toffee sauce, reserving some for serving. Sprinkle with flaky sea salt. Let puddings cool until just slightly warm. Optionally, top with soft whipped cream or ice cream before serving.

Notes

  • Using room temperature eggs and butter helps create a smoother batter.
  • Do not over-process the date mixture; small chunks add texture.
  • Ramekins can vary in size—adjust baking time slightly if needed.
  • For a non-alcoholic version, omit the dark rum from the toffee sauce.
  • Serve warm for the best flavor experience, topped with whipped cream or vanilla ice cream.

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