Inn On The Twenty’s Pumpkin Sticky Toffee Pudding

Get ready to fall in love with your new favorite Sticky Toffee Pudding recipe! Pastry Chef Jayne Inouye from Inn On The Twenty Restaurant has reimagined a classic, combining the warm spices of pumpkin with rich, sticky toffee pudding for a Thanksgiving treat that will have everyone asking for seconds. 

Pumpkin Sticky Toffee Pudding

Serves 18 people

Ingredients for Sticky Toffee Sauce:

533 g 35% Cream
212 g Butter
146 g Brown sugar
75 g Molasses
157 g Corn syrup
5 g Vanilla extract

Ingredients for Sticky Toffee Cakes: 

170 g Dates, chopped

170 g Raw pumpkin, grated 
540 g Water
113 g Butter
319 g Brown sugar
2 g Vanilla
3 Eggs
90 g Molasses
61 g Corn syrup
9 g Baking soda
300 g All purpose flour
10 g Baking powder

Method for Sticky Toffee Sauce:

1. Add all your ingredients to a pot and put over medium heat.
2. Stir constantly so it doesn’t burn, let the mixture come to a boil.
3. Transfer to a container and set aside for use later.

Method for Sticky Toffee Cakes:

1. Pre-heat the oven to 350°F.
2. Boil the dates, pumpkin and water for 3 minutes, then stir in baking soda and blend with a blender until a smooth sauce consistency is produced and set aside.
3. With a mixer, mix the butter and sugar together until no butter lumps remain and mixture is similar in colour to a double-double.
4. Add the eggs to the mixer bowl and scrape down the sides of the bowl.  Mix well until there is an even mixture.
5. Add the dry ingredients and mix until smooth, scraping the sides down and mixing again to ensure an even batter.
6. Add in all of the date and pumpkin mixture, mix well until there is a  smooth and consistent batter.
7. Fill your mold/ramekin and bake for 18 – 20 minutes, until slightly golden and puffy but not burnt!
8. Right out of the oven, pour one tablespoon of the toffee sauce on each sticky toffee to make sure they keep their sticky-ness.
9. Serve chilled or warm with a scoop of vanilla ice cream and a drizzle of toffee sauce.

Tips:

1. If you don’t own a ramekin, you can also bake these in lined cupcake tins, or silicone oven safe molds. But depending on the size, you may need to adjust the bake time!
2. Extra toffee sauce can be stored in the fridge for up to one month or frozen for three months.
3. Extra toffee cakes can be stored in the fridge for one week or freezer for one month in an air tight container, for optimal freshness re-heat in the oven or microwave.