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Pumpkin Sticky Toffee Pudding Recipe

For the Puddings

• 1 tablespoon unsalted butter
• ¼ cup pitted, chopped dates
• 1 each lemon zest
• ½ teaspoon baking soda
• 2 tablespoons boiling water
• ½ cup pumpkin purée
• ¼ cup brown sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground ginger
• ⅛ teaspoon of ground cloves
• ⅛ teaspoon fine sea salt
• ½ cup all-purpose flour

For the Sauce

• ¼ cups brown sugar
• ⅛ cup molasses
• 3 tablespoons pumpkin purée
• 2 tablespoons heavy cream
• ⅛ tsp fine sea salt
• ⅛ teaspoon ground cinnamon
• ¼ cup unsalted butter (½ stick)
• 2 tablespoon bourbon

Preparation

1. Step 1

Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins

2. Step 2

Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.

3. Step 3

Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.

4. Step 4

Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve.

5. Step 5

Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon.

6. Step 6

Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Place a dollop of crème fraîche on top, sprinkle with spices, and serve at once.