Pumpkin Sticky Toffee Puddings for Two
These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that’s broiled until bubbling, and, well, sticky. Don’t skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
- Total:
- Serves: 2 persons
Ingredients
- 1tablespoon unsalted butter, cut into 1/2-inch cubes, plus more for greasing
- ¼cup/55 grams pitted, chopped dates
- ¾teaspoon finely grated lemon zest
- ½teaspoon baking soda
- 2tablespoons boiling water
- ½cup pumpkin purée (not pumpkin pie filling)
- ¼cup/55 grams dark brown sugar
- ½teaspoon ground cinnamon
- ¼teaspoon ground cardamom or ginger
- Pinch of ground cloves
- ⅛teaspoon fine sea salt
- ½cup/65 grams all-purpose flour
- Flaky sea salt, for serving
- Crème fraîche, sour cream or plain yogurt, for serving
- ¼cups/55 grams dark brown sugar
- 3tablespoons pumpkin purée (not pumpkin pie filling)
- 2tablespoons heavy cream
- Large pinch of fine sea salt
- ¼cup/55 grams unsalted butter (1/2 stick), cubed
- 1tablespoon bourbon or brandy (optional)
Instructions
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.