This post contains links that, if you click on them and make a purchase, will earn me money. As an Amazon Associate, I earn from qualifying purchases. . Regardless, I only recommend products or services that I believe will be good for my readers. Thanks for helping me continue to produce great content!
This is the recipe that was waiting to happen: Sticky Toffee Pumpkin Pudding.
It almost had to happen. It was destined to happen.
I doubledogdare you to try this, THIS Thanksgiving. Oh, my dear!!! The caramel sauce….
What is this Sticky Toffee Cross Cultural Fusion?
English Childhood Comfort Food meets America’s Favorite Fall Flavor, Pumpkin: it’s a beautiful cross-cultural union! Cultural appropriation of the very BEST kind. We’ve stolen so very much from the Mother Country. Why not steal one more unbelievably delicious thing?
And I just happen to be the fortunate one who made it up. And basically, we’re all fortunate now, because what I made up happened to work. The science of baking should not be lightly trifled with. But, I dared to trifle. And how’d that turn out for me?
It turned out beautifully and deliciously. And now that I’ve tested it on two different sets of friends, on two different occasions, and both sets swooned with delight, I can tell you that it needs to happen at your house. One friend told me it’s the best dessert she’s ever put in her mouth. And frankly, I kind of agree.
And you know what? Maybe this year, is THE year. The year you try something new at your house for Thanksgiving.
Try Something New for Thanksgiving
(“SOMETHING NEW???” you imagine your people crying. “ON THANKSGIVING??? WHAT SACRILEGE!!!!”)
They’ll give over their skepticism, right quick, when they taste what you’re about to make. I’m here to tell you: this recipe will cause YOUR guests to swoon as well.
And, look, for their own sakes, if the “SOMETHING NEW???” reaction is what you get in regard to a slight alteration in your Thanksgiving menu, you’ve got some training to do. My people have learned that one dish that’s new and different each year is NOT too much. Nearly always, the new dish I pick ends up also being a superstar. So sniff not at a little innovation. Give them one new thing a try, per year, and keep Thanksgiving ever gradually improving. Hang on to the ones that are favored, let go to the sad old less-delicious ones.
How I Came Up With The Recipe for Sticky Toffee Pumpkin Pudding
So here’s how I came up with this recipe. I saw a wedding couple swooning over Gordon Ramsay‘s version of Sticky Toffee Pudding that he served as dessert at their wedding on Master Chef.
Then, I went and found Martha’s Stewart’s version of it. It’s made with dates, that have been hydrated in black coffee, and it’s truly scrumptious.
Following that, I thought about how much moisture the dates and coffee provided in her recipe. I left them out, but subbed an equivalent amount of canned pumpkin. Obviously, it’s not dried fruit. It needs no hydration, and is itself moist.
To add a bit more pumpking pie-like flavor, I added in some pumpkin spices. Then, why not add some brandy, to give the dessert a bit of a boozy kick, and a bit of vanilla, while I was at it.
Finally, I made sure to make the sauce out of dark brown sugar. Because the sauce is just going to slay you. SLAY you. No kidding.
Does Sticky Toffee Pumpkin Pudding Need Alcohol?
The second time I made it, I made it with bourbon instead of brandy. I love that bourbon flavor, in general. But, I surprised myself when I discovered that I actually preferred the brandy. I’ve also made it with no alcohol, and that was good, too. So you can certainly omit the alcohol, if you prefer, but your end product’s flavor will have a bit less complexity. And what makes this recipe so yummy, I think, is that even though it’s very sweet, there is a dark richness to the flavor.
This dessert needs to be served warm. To do that, I bake it right before the meal, pour half the sauce over it, (or if you want to bake it earlier in the day, at least warm it back up in the oven right before the meal, adding half the sauce then) and then hold it in the oven on Warm during the meal. Warm up the toffee/caramel sauce that you’ll be topping it with, as well.
You can top this with ice cream if you’d like, but I prefer a simple whipped cream. This lily is already so gilded, it’s Baroque, if you know what I mean.
Pictures of How to Make Sticky Toffee Pumpkin Pudding
How the cake looks when it comes out of the oven. Bake the cake in either a 2 1/2 quart baking dish or a square brownie pan (8 x8).
Poke holes in it. I used a wooden spoon handle, but you can use a bbq skewer, if you prefer something more dainty.
Pour HALF of the sauce over it. Don’t forget to reserve half!
Let it soak in for about 20 minutes. You are not going to believe how good this smells. And you need to plan on being able to serve this warm.
Gild the lily with a little whipped cream, squirted artfully on top. It will cover the holes you artlessly poked in the cake, as well as adding a comparatively light cool and creamy note to the warm, melting experience of the rest of the dish. I doubledogdare you to try this, THIS Thanksgiving. Oh, my dear!!! The caramel sauce….
Please, pin this on Pinterest.
Sticky Toffee Pumpkin Pudding
A marriage of the UK's favorite childhood dessert: sticky toffee pudding and America's favorite fall flavor, pumpkin.
Ingredients
- For the Cake:
- 6 tablespoons unsalted butter, room temperature, plus more for dish
- 1 1/2 cups all-purpose flour, plus more for dish
- 1/2 t. ginger
- 1/2 t. cinnamon
- 1/2 t. freshly grated nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 14.5 oz can of pumpkin purée
- 3/4 cup lightly packed dark-brown sugar
- 2 large eggs, room temperature
- 1 T. brandy
- 1 t. vanilla
- For the Sauce:
- 1 stick unsalted butter
- 1 cup lightly packed dark-brown sugar
- 3/4 cup heavy cream
- 1 T. brandy
Instructions
- For Cake:
Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish. - Whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and beat in eggs, one at a time, until thoroughly incorporated.
- Reduce speed to low, and add half the flour mixture, beating until combined. Add pumpkin, beat, and then add remaining flour mixture, and beat until just combined. (Do not over-mix.) Stir in vanilla and brandy. Transfer batter to dish, and bake until cake is puffed and springs back in center when gently pressed with a finger, and a toothpick comes out clean, about 40-45 minutes. The texture will be much moister than a regular cake, but the toothpick should still come out clean. (Think more like a cheesecake).
- For Sauce: Meanwhile, combine butter, sugar, brandy and cream in a medium saucepan and bring to a boil over high heat. Reduce heat to medium (so sauce does not boil over) and boil, stirring frequently, until sauce thickens and darkens slightly, about 4 minutes.
- Remove cake from oven and pierce holes at 1-inch intervals to bottom of cake with a wooden skewer. Pour HALF of hot sauce over cake and let soak 20 minutes. Serve warm with remaining sauce.
- If You're Planning to Serve the Cake Later: Cake soaked in sauce and remaining toffee sauce can be stored at room temperature up to 1 day. Before serving, warm cake in a 300 degrees oven 10 minutes, and warm the sauce in a small saucepan over medium heat.
Notes
One important secret to this recipe is to be sure and use DARK brown sugar. The flavor is simply amazing in this dish. Do not compromise, or you'll miss out.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
12Serving Size:
12Amount Per Serving: Calories: 268Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 196mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 3g
Other Scrumptious Thanksgiving Dishes
These are the dishes I serve at my OWN Thanksgiving celebrations. Not a loser in sight! Each one is over the top fabulous!
Tina Wills
Thursday 8th of October 2020
I tested this out last night pre-Thanksgiving. Absolutely delicious! I decreased the pumpkin by 3 oz and added 3 oz of chopped dates ( soaked in boiling water) it turned out great. Even darker, moister and stickier!
Susan Williams
Thursday 8th of October 2020
That sounds awesome, Tina! Thanks for letting me know!
JODY L HALSTED
Thursday 22nd of November 2018
I'm baking this now, but it's taking longer than expected.
I put it in an 8x11 rectangle, which shouldn't have altered the baking time too much... But at 35 minutes it's still mostly uncooked at 325°.
I've increased oven temp to 350 and will increase baking time as needed...
When I bake traditional Sticky Toffee Pudding baking time is usually closer to 50 minutes.
Would love your thoughts on this.
Also, I'm trying to figure out why I see Erika Mueller's image in the comments as your gravitar.
Susan Williams
Thursday 22nd of November 2018
Hi, Jody! It's good to hear from you. I've just edited the baking time to 40 minutes, and of course ovens vary. Also, this is much more moist than a cake usually is. It's exceedingly rich as well. Erika Mueller set up my website, and although I've changed my gravatar in the Intense Debate comment system, I imagine she used her gravatar as a place holder in the Wordpress comment system, and I haven't figured out how to change it. Enjoy seeing a prettier face than mine replying to you!
jani
Tuesday 20th of November 2018
Yay!!! My part of (contribution to) Thanksgiving dinner is dessert!!!! So excited to try this!
Susan Williams
Wednesday 21st of November 2018
Hope it turns out great, Janice!!!
Guy Anthony
Thursday 15th of November 2018
Susan, as my mouth waters involuntarily, I have a question: does the alcohol in the brandy burn off in the cake and sauce?
Susan Williams
Thursday 15th of November 2018
The answer, Guy, is apparently, not really. This article explains it, if you're interested. https://www.finedininglovers.com/stories/does-alc...
Lisa McK
Wednesday 14th of November 2018
This looks so yummy. I kept reading and hoping it was nut free. So happy to see that it is.
Susan Williams
Thursday 15th of November 2018
Well, then, Lisa, I'm doubly happy for your family's sake!