Pumpkin Sticky Toffee Pudding
A moist sponge cake made with dates, pumpkin purée, and warm spices, drenched in buttery toffee sauce and served with ice cream.
Servings 9
Ingredients
- 1 cup 6 oz / 170 g Medjool dates, pitted and roughly chopped
- ¾ cup 180 ml boiling water
- ½ teaspoon baking soda
- 1 cup 120 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
- ½ cup 100 g packed dark brown sugar
- ¼ cup 55 g unsalted butter, melted and slightly cooled
- 2 large eggs room temperature
- ½ cup 120 g pumpkin purée (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the toffee sauce
- ½ cup 115 g unsalted butter
- 1 cup 200 g packed brown sugar
- 1 cup 240 ml heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
For the pumpkin batter
- Add chopped dates to a bowl, pour over boiling water, stir in baking soda, and let sit 10 minutes to soften. Mash lightly with a fork (a few small chunks are okay).1 cup 6 oz / 170 g, ¾ cup 180 ml boiling water, ½ teaspoon baking soda
- Preheat oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.1 cup 120 g all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon nutmeg, ¼ teaspoon allspice, ¼ teaspoon salt
- In a large bowl, whisk together brown sugar, melted butter, eggs, pumpkin purée, and vanilla until smooth and slightly thickened.½ cup 100 g packed dark brown sugar, ¼ cup 55 g unsalted butter, melted and slightly cooled, 2 large eggs, ½ cup 120 g pumpkin purée (not pumpkin pie filling), 1 teaspoon vanilla extract
- Stir in the softened date mixture.
- Fold in dry ingredients until just combined. Spread batter evenly into the prepared pan.
- Bake 25–30 minutes, or until the cake is golden, set in the center, and a toothpick comes out with a few moist crumbs.
For the toffee sauce
- In a saucepan over medium heat, melt butter with brown sugar and heavy cream. Bring to a gentle boil, stirring constantly, until smooth and slightly thickened, 3–5 minutes (the sauce should coat the back of a spoon).½ cup 115 g unsalted butter, 1 cup 200 g packed brown sugar, 1 cup 240 ml heavy cream
- Remove from heat and stir in vanilla and salt. The sauce will continue to thicken slightly as it cools.Pinch of salt
To serve
- Poke the warm cake all over with a skewer or fork so the sauce can soak in. Pour half of the toffee sauce on top.
- Cut into squares and serve warm with the remaining sauce spooned over each piece, plus whipped cream or vanilla ice cream.