Pumpkin Spice Sticky Toffee Pudding
I always get super excited as the seasons start to change. The official start to winter is so close to Christmas that my brain is just full of cookies, mulled wine and cheeseballs. When the first signs of spring start to blossom I am immediately counting down the days until I can get my hands on some rhubarb, and for my dogs to stop tracking road salt into the house. By the time we reach summer the farmers markets are busting at the seams with strawberries, peas, radishes and their is the promise of tomatoes and corn to come.
But the transition to fall might be my favourite. Not only because my birthday is just over a week after the official start to the season or because it’s when it’s still warm enough that you don’t need a coat. But because I feel like I can finally take a breath. The expectation to make the most of summer before we get six months straight of winter is over and I can just take a great big breath, make cozy soups, spiced desserts and obviously consumer all of the PSL’s I can get my mitts on.
This sticky toffee pudding is a decadent mix of decadent medjool dates and a bunch of warm spices covered in a lake of bourbon caramel sauce. The classic accoutrement would be a big ol’ scoop of vanilla ice cream, but don’t over look a creme anglaise. A dessert with two sauces is bound to please.
To prepare the dates for the cake we are going to start by finely dicing them. It’s going to feel pointless as they are will all stick together in a large blob. But once you add water and boil the blob it will cook down into a paste. At this point we will remove the pot from the burner and add in the baking soda which will help combat the tannins in the dates and also leaven the mixture resulting a lighter date cake.
Prep?
- Date cake can be made up to three days in advance. Store in an air tight container and leave a room temperature.
- Caramel sauce can be made up to two weeks in advance and stored in the fridge. When are ready to use it heat in a pot over medium low heat until thinned and warmed through.
Equipment
- Medium and Large Mixing Bowls
- Measuring Spoons
- Measuring Cups
- Cutting Board
- Chefs Knife
- Whisk
- Jumbo Muffin Tin
- Medium Sized Pot
- Metal Whisk
Pumpkin Spice Sticky Toffee Pudding
Course: Desserts6
servingsA favourite fall treat twist on a classic cozy dessert.
Ingredients
- Date Cake
200g Pitted Medjool Dates (approximately 13)
2 Cups Water
0.5 tsp Baking Soda
180g All Purpose Flour
1 tsp Kosher Salt
0.5 tsp Baking Powder
1 Tbsp Ground Cinnamon
1 tsp Ground Ginger
1 tsp Freshly Grated Nutmeg
60g Melted Unsalted Butter
2 Large Eggs
200g Brown Sugar
0.5 Cup Pumpkin Puree
- Bourbon Toffee Sauce
200g White Sugar
2 Tbsp Bourbon
30g Unsalted Butter
1 Cup 35% Cream
- Garnish
Ice Cream for Serving
Directions
- Preheat your oven to 350F and grease a jumbo muffin tin.
- Finely chop your dates and add to a medium pot. Cover with 2 Cups of water and boil over medium high for 12-15 minutes stirring occasionally until most of the water has evaporated, your spatula is able to clear the bottom of the pot and you are left with a date paste. (See picture above).
Add 1/2 tsp of baking soda and stir to combine. - While your dates are cooking add your flour, baking powder, salt, cinnamon, ginger and nutmeg to a medium sized bowl, whisk to combine and then set aside.
- To a large bowl add eggs, melted butter, pumpkin puree and brown sugar then. whisk until fully combined and starting to lighten in colour, approximately 1 minute.
When your dates are finished cooking and the baking soda has been added fold mixture into the large bowl with your wet ingredients.
Add your flour in two addition whisking until just combined after each one. - Scoop batter into prepared muffin tins and smooth the top with the back of a spoon.
Bake for 20-25 minutes until the edges are starting to pull away from the tin, the top springs back when you touch it, and/or a cake tester shows little crumbs after being inserted. Remove from pan and allow to cool slightly before serving.
Cakes can be stored in an air tight container at room temperature for up to three days. - Bourbon Toffee Sauce
- Add sugar to a medium pot and heat over medium until the sugar is melted and a deep amber.
If parts of your sugar start to change colour and melt before others you can tilt or swirl the pot to promote even cooking.
If necessary you can use a heatproof spatula to break up large clumps of sugar but you do not want to stir the mixture. - When the desired colour is reached add bourbon and whisk constantly until the mixture calms down and is completely.
Add butter and continue to whisk constantly until combined.
Finally add cream, again whisking constantly until combined and smooth and then allow to boil for and additional minute.
Note: Depending on the temperature of your ingredients the sugar may seize and clump together, but it will melt again and reincorporate.
Set aside and allow to cool.
Caramel can be stored in the fridge for up to two weeks.
Before serving warm caramel in a pot gently over low heat. - Finish
- Serve one date cake upside down (trimming the top flat if required), topped with caramel sauce and a scoop of vanilla ice cream.
Notes
- Cakes can be stored in an airtight container at room temperature for up to three days.
- Toffee can be stored in the fridge for up to two weeks.
