pumpkin sticky toffee pudding.

pumpkin sticky toffee pudding made with caramel sauce & a scoop of vanilla ice cream 🤎

makes about a small 6” pumpkin sticky toffee pudding or 2-3 small ramekins

pumpkin pudding
- 2 tbsps unsalted butter, cut into small pieces
- 1/3 cup medjool dates (2-3 large), pitted & cut into small pieces
- 2 tbsps pumpkin puree, strained
- 1/4 cup water
- 1/4 tsp baking soda
- 1/2 cup brown sugar
- 1/2 cup + 2 tbsps self-raising flour (see notes for homemade version)
- a pinch of kosher salt
- 1 large egg
- 1/2 tsp vanilla bean paste
caramel sauce
- 1/2 cup brown sugar
- 1 1/2 tsp corn syrup
- 1/4 cup + 2 tbsps heavy cream
- 3 tbsps unsalted butter, cut into small pieces
vanilla ice cream

preheat oven to 350f
make the pumpkin sticky toffee batter: in a small/medium pot, combine 2 tbsps unsalted butter, 1/3 cup medjool dates, 2 tbsps pumpkin puree, & 1/4 cup water, and place on medium heat. once mixture is simmering and butter has melted, remove pot from heat and stir in 1/4 tsp baking soda - this will cause mixture to bubble & froth. set aside
in a separate medium mixing bowl, combine 1/2 cup brown sugar & 1/2 cup + 2 tbsps self-raising flour (see notes for homemade version). then add in pumpkin date mixture from step 2 and gently mix with a silicone spatula. then add in 1 large egg, mix until just combined & smooth but do not overmix !
pour pumpkin sticky toffee batter into greased cake pan or ramekins, about 3/4 way full (do not fill to the top). tap cake pan/ramekins on surface to get rid of air bubbles. place cake pan/ramekins on a small baking sheet
bake for about 20-25 minutes, until golden & risen. meanwhile, make the caramel sauce
make the caramel: in a small/medium pot, combine 1/2 cup brown sugar, 1 1/2 tsp corn syrup, 1/4 cup + 2 tbsps heavy cream, & 3 tbsps unsalted butter on medium-low heat until a smooth sauce forms. transfer to a small jug
remove pumpkin sticky toffee puddings from the pan and place on a plate to serve. top with a scoop of vanilla ice cream and serve with a generous amount of caramel sauce
enjoy!

full recipe credits: this recipe is adapted from the sticky date pudding recipe in the australia the cookbook by ross dobson
to make self-raising flour at home, combine & sift:
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
feel free to use any small baking pan you have. make sure to grease it before pouring the pumpkin sticky toffee pudding batter
for extra saltiness & umami, feel free to add in some miso paste into the caramel sauce. you can absolutely use store bough caramel and add in miso paste

yujung.