Pumpkin Sticky Toffee Puddings for Two
Published November 10, 2020
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE PUDDINGS
1 tablespoon unsalted butter, cut into ½-inch cubes, plus more for greasing
¼ cup/55 grams pitted, chopped dates
¾ teaspoon finely grated lemon zest
½ teaspoon baking soda
2 tablespoons boiling water
½ cup pumpkin purée (not pumpkin pie filling)
¼ cup/55 grams dark brown sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom or ginger
Pinch of ground cloves
⅛ teaspoon fine sea salt
½ cup/65 grams all-purpose flour
Flaky sea salt, for serving
Crème fraîche, sour cream or plain yogurt, for serving
FOR THE SAUCE
¼ cups/55 grams dark brown sugar
3 tablespoons pumpkin purée (not pumpkin pie filling)
2 tablespoons heavy cream
Large pinch of fine sea salt
¼ cup/55 grams unsalted butter (½ stick), cubed
1 tablespoon bourbon or brandy (optional)
Nutritional analysis per serving (2 servings)
108 grams carbs; 102 milligrams cholesterol; 787 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 23 grams saturated fat; 38 grams fat; 6 grams fiber; 672 milligrams sodium; 6 grams protein; 76 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
- 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.
- Step 3
Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
- 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. (Pudding can be baked up to 8 hours ahead.)
- 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 (if using). If the sauce separates, use an immersion or regular blender to blend it together.
- 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. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top.
If your ramekins hold less than 1 cup (8 ounces) each, you can divide the batter among 3 or 4 of them and reduce the baking time. This recipe makes two very substantial servings, with leftovers. You can also double or triple the recipe. If doubling, bake in an 8-inch pan; if tripling, use a 9-inch pan. If you make any of these adjustments, start checking for doneness after 20 minutes.
Private Notes
Comments
Dates are preferable because of their contribution to the sweetness and texture of the pudding. Pitted chopped dates are readily available in small packages at major grocers. Dried figs are the best option as a substitute with similar sweetness and texture to dates. Other dried fruits (golden raisins, cranberries, apricots, etc.) could be used but the result would be more fruitcake than toffee pudding. Toffee pudding is such a unique dish it should be experienced without modification.
This is a disarmingly simple and delicious dessert. I did not waver from the ingredients, but I used our kitchen version of creme fraiche: one part heavy cream, one part sour cream
Sticky Toffee Pudding is a "modern classic" English dessert, developed in the Lake District of northern England, and dates are an essential ingredient. If you don't want to use dates, don't bother making this! Prunes, figs etc are not a substitute. Also I would strongly suggest NOT using the kind of pre-chopped dates that come in a box. They are too dry. Buy the best possible Medjool dates, even the ones with a stone still in them, and remove the stones yourself.
Loved this recipe. Not a true sticky toffee pudding, but it got the vibe of one mixed with a pumpkin bread. I added the date, water, lemon zest, baking soda mixture to food processor to really pulverize the dates. Then stirred in melted butter and continued recipe from there. For the sauce, I was short a tablespoon of butter, it didn’t miss it as far as I can tell, so when I remake it I’ll do the same, or I’ll adjust the sauce amount to match the butter, as there is a little too much sauce.
After I pitted and soaked my dates I just added that along with the pumpkin puree, butter and spices to a food processor and pulsed until it was smooth. I added the flour, baking soda and salt the whirled until combined. Poured into the pan and baked as directed. It turned out perfect. I got so many compliments on the pudding and the sauce. I thought there were going to be leftovers but everyone went back for seconds, so one less thing to put back in my fridge. Not too sweet either, so bonus!
So delicious! The only changes I made were using orange zest rather than lemon zest and I used a splash of vanilla extract instead of the bourbon. I will absolutely make this again!!