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.
- Serves: 2 persons
- 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)
Step 1Heat 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 2Prepare 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 3Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
Step 4Scrape 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 5Prepare 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 6Just 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.