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Sticky Toffee Pumpkin Pudding

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Sticky Toffee Pudding is one of my absolute favorite British desserts. If you have yet to be introduced to it – please don’t be put off by its odd name! This is really just a spice cake topped with a liquid hot caramel sauce that is super moist and super delicious. The perfect thing to warm you up on a chilly autumn evening.

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I personally don’t limit myself to enjoying it in the fall and love having a slice with an afternoon cup of tea! That being said, this dessert is truly decadent but as always, I’ve added a sneaky hidden vegetable – pumpkin.

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Pumpkin is one of those vegetables that has been accepted into the dessert world by the majority of people thanks to the tasty creation that is pumpkin pie. We often forget how pumpkin is actually really good for you, it has lots of Vitamin A, fiber, potassium, and Vitamin C. So go ahead, grab a second slice.

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Sticky Toffee Pumpkin Pudding

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12
Author Fiona Saluk

Ingredients

  • Cake/Pudding
  • 1 1/3 cup almond milk
  • 3/4 cup pumpkin puree
  • 1/3 cup soaked medjool dates about 8 whole dates
  • 1 tbsp brown rice syrup
  • 2 tbsp coconut oil
  • 1/2 tsp pure vanilla extract
  • 1 1/4 tsp baking powder
  • 1 cup + 3 tbsp oat flour GF if need be
  • 1 tsp pumpkin pie spice
  • Topping
  • 1/4 cup brown rice syrup or other liquid sweetener
  • 1/4 cup coconut sugar or brown sugar if preferred
  • 3/4 cup coconut milk
  • 1/4 tsp pumpkin pie spice
  • 1/3 cup pecans for sprinkling on top

Instructions

  1. Preheat your oven to 375F and grease a bundt pan with oil of your choice (I love coconut oil spray)
  2. In a medium bowl whisk together flour, baking powder, and pumpkin pie spice
  3. In a food processor (or chop finely by hand), drain the water from your soaking dates and blend the dates plus 1-3 tbsp water until a thick paste forms
  4. Add the dates, and the rest of the wet ingredients into the flour bowl and mix until well incorporated.
  5. Pour into greased bundt pan and bake for 35-45 minutes depending on your oven. It'll be done when the edges are browned but the center is still quite moist. Let sit in bundt pan for 5 minutes before flipping onto a cooling rack (keep in mind pudding will not rise a lot!)
  6. In a small saucepan on low-medium heat combine all the ingredients for the topping and once boiling reduce to a simmer and cook until mixture becomings dark brown and syrup-like. Sweeten with additional sugar to your liking and stir every few minutes.
  7. When pudding is slightly cooled place on serving platter and poke holes with wooden skewer or a knife, drizzle the topping over the cake. Sprinkle pecans on top.