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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


  1. Step 1

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

  1. 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.

  1. Step 3

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

  1. 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.

  1. 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.

  1. 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.

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