Sticky Toffee Pumpkin Pudding

Sticky Toffee Pumpkin Pudding #Thanksgiving #Thanksgivingrecipe #dessert #falldessert #pumpkin

I doubledogdare you to try this, THIS Thanksgiving. Oh, my dear!!! The caramel sauce….

This is the recipe that was waiting to happen: Sticky Toffee Pumpkin Pudding.
It almost had to happen. It was destined to happen.

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.

(“SOMETHING NEW???” your people cry. “ON THANKSGIVING??? WHAT SACRILEGE!!!!”)

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 Ramsey’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. Then, I thought about how much moisture the dates and coffee provided in her recipe, left them out, and subbed an equivalent amount of canned pumpkin. (Obviously, it needs no hydration, and is itself moist. Then I added in some pumpkin spices, and some brandy, to give the dessert a bit of a boozy kick, and a bit of vanilla, while I was at it. And 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

The fall dessert that *had* to happen: the UK's cherished childhood dessert meets the USA's pumpkin in the most luscious pumpkin dessert you'll ever have. The toffee sauce alone is enough to make the angels sing! #Thanksgivingdessert #falldessert #Thanksgivingrecipe #pumpkin #pumpkindessert

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).

The fall dessert that *had* to happen: the UK's cherished childhood dessert meets the USA's pumpkin in the most luscious pumpkin dessert you'll ever have. The toffee sauce alone is enough to make the angels sing! #Thanksgivingdessert #falldessert #Thanksgivingrecipe #pumpkin #pumpkindessert

Poke holes in it. I used a wooden spoon handle, but you can use a bbq skewer, if you prefer something more dainty.

 

The fall dessert that *had* to happen: the UK's cherished childhood dessert meets the USA's pumpkin in the most luscious pumpkin dessert you'll ever have. The toffee sauce alone is enough to make the angels sing! #Thanksgivingdessert #falldessert #Thanksgivingrecipe #pumpkin #pumpkindessert

Pour HALF of the sauce over it. Don’t forget to reserve half!

The fall dessert that *had* to happen: the UK's cherished childhood dessert meets the USA's pumpkin in the most luscious pumpkin dessert you'll ever have. The toffee sauce alone is enough to make the angels sing! #Thanksgivingdessert #falldessert #Thanksgivingrecipe #pumpkin #pumpkindessert

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.

Sticky Toffee Pumpkin Pudding #Thanksgiving #Thanksgivingrecipe #dessert #falldessert #pumpkin

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….

 

Sticky Toffee Pumpkin Pudding
Serves 6
A marriage of the UK's favorite childhood dessert: sticky toffee pudding and America's favorite fall flavor, pumpkin.
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Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
Prep Time
25 min
Cook Time
35 min
Total Time
1 hr
For the Cake
  1. 6 tablespoons unsalted butter, room temperature, plus more for dish
  2. 1 1/2 cups all-purpose flour, plus more for dish
  3. 1/2 t. ginger
  4. 1/2 t. cinnamon
  5. 1/2 t. freshly grated nutmeg
  6. 1 teaspoon baking soda
  7. 1 teaspoon baking powder
  8. 1/2 teaspoon sea salt
  9. 1 14.5 oz can of pumpkin purée
  10. 3/4 cup lightly packed dark-brown sugar
  11. 2 large eggs, room temperature
  12. 1 T. brandy
  13. 1 t. vanilla
For the Sauce
  1. 1 stick unsalted butter
  2. 1 cup lightly packed dark-brown sugar
  3. 3/4 cup heavy cream
  4. 1 T. brandy
For Cake
  1. Preheat oven to 325 degrees. Butter and flour a 2 1/2-quart baking dish.
  2. 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.
  3. Reduce speed to low, and add half the flour mixture, beating until combined. Add pumpkin, beat, and then addremaining flour mixture, and beat until just combined. (Do not overmix.) 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 35-40 minutes. The texture will be much moister than a regular cake, but the toothpick should still come out clean. (Think more like a cheesecake).
  4. 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.
  5. 5. 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. 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 sauce in a small saucepan over medium heat.
Notes
  1. 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.
That Susan Williams https://www.thatsusanwilliams.com/
The fall dessert that *had* to happen: the UK's cherished childhood dessert meets the USA's pumpkin in the most luscious pumpkin dessert you'll ever have. The toffee sauce alone is enough to make the angels sing! #Thanksgivingdessert #falldessert #Thanksgivingrecipe #pumpkin #pumpkindessert


You owe it to yourself to try this! Now PIN this. Share it with your friends! Share it with someone who will make it for you!

I have other Thanksgiving desserts, like Bourbon Pumpkin Cheesecake with Bourbon Sour Cream Glaze, the Fluffiest Pumpkin Pie you’ll ever have, and good Old Fashioned Pecan Pie. So be sure to check those out while you’re here, if any of those titles ring your chimes.


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