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Pumpkin Chai Sticky Toffee Pudding

Irresistible Pumpkin Chai Sticky Toffee Pudding for Cozy Nights

Delight in this Pumpkin Chai Sticky Toffee Pudding, a fusion of rich pumpkin and fragrant chai spices draped in toffee sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 table spoon Chai Spice Mix A blend of warming spices like cinnamon and nutmeg.
  • 1 cup Medjool Dates Pitted and roughly chopped.
  • 1 cup Boiling Water To soak the dates.
  • 1 teaspoon Baking Soda Works with boiling water to soften the dates.
  • 1 cup All-Purpose Flour Can substitute with gluten-free if needed.
  • 1 teaspoon Baking Powder Check for freshness.
  • ½ teaspoon Fine Sea Salt Omit at your own risk!
  • 1 cup Dark Brown Sugar Provides moisture and a rich flavor.
  • ½ cup Unsalted Butter Melted and cooled slightly.
  • 2 large Eggs Bring to room temperature.
  • 1 cup Pumpkin Purée Use pure pumpkin, not pie filling.
  • 1 teaspoon Vanilla Extract Enhances flavor.
For the Toffee Sauce
  • ½ cup Unsalted Butter Melted for best results.
  • 1 cup Dark Brown Sugar Gives signature sweetness.
  • ½ cup Heavy Cream Ensures creamy texture.
  • 1 table spoon Chai Spice Mix Use what's left from the cake.
  • 1 teaspoon Vanilla Extract Enhances sauce flavors.
  • a pinch Fine Sea Salt To bring out flavors.

Equipment

  • Mixing bowls
  • Whisk
  • 8x8-inch baking pan
  • Saucepan

Method
 

Preparation Steps
  1. Combine all spices for chai spice mix in a small bowl and set aside.
  2. Place chopped dates in a bowl, pour boiling water over them, add baking soda, and let sit for 10 minutes.
  3. Preheat oven to 350°F (175°C) and prepare the baking pan.
  4. Whisk together flour, baking powder, sea salt, and half of the chai spice mix in a large bowl.
  5. In another bowl, whisk dark brown sugar, melted butter, eggs, pumpkin purée, and vanilla until smooth. Fold in softened dates and soaking liquid.
  6. Gradually add dry ingredients to wet, stirring gently until just combined.
  7. Pour batter into prepared pan and bake for 25-30 minutes.
  8. Prepare the toffee sauce by heating butter, brown sugar, heavy cream, and remaining chai spice mix until thickened.
  9. Once baked, let pudding cool slightly, poke holes, and pour half of the sauce over it.
  10. Serve warm with remaining sauce, and optional whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Ensure eggs are at room temperature. Don't overmix for best texture. Use fresh spices for better flavor.

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