Say hi to sticky toffee pudding’s autumnal sister, pumpkin spice sticky toffee pudding!
This dessert is my husband’s absolute favourite sweet treat. Which is saying something as he doesn’t even have a sweet tooth! I made it as an apology for all the matcha based bakes I’ve forced him to ingest lately. He’s a really good sport and a good food taster for someone who is completely indifferent to matcha. So I thought I’d make something non-matcha for this week’s bake. This pudding was, I kid you not, gone within a couple of hours. And I made a lot.
Adding the pumpkin spice
One of my biggest problems with a traditional sticky toffee pudding is that I find it almost overwhelmingly, headache-inducingly , sweet. There is sugar in both the cake and the toffee sauce that goes with it. To counteract that I didn’t add sugar into the cake at all, replacing it with pumpkin spice instead! The recipe for my home made pumpkin spice is in my instagram highlights.
For sweetness in the cake, I relied on Tate and Lyle’s black treacle, which I adore. I used Billington’s muscovado sugar in the toffee sauce itself. This is AMAZING and makes such a rich and creamy sauce for the pudding.
Steaming hot and fresh from the oven, fragrant with nutmeg and cinnamon from the pumpkin spice, I had this pudding with cold, creamy vanilla ice cream on top, and the rich toffee sauce slathered all over it. Honestly, I can’t think of a more satisfying and autumnal dessert if I tried right now.
This dessert literally has all the ‘snuggle-under-the-duvet’ and ‘let-me-put-that-wood-burning-in-the-fireplace-YouTube-video-on-repeat- and-pretend-my-life-is-organised’ vibes all over it.
Pumpkin Spice Sticky Toffee Pudding
- stand mixer or electric hand mixer
- 23x23cm baking dish
For the cake
- 2 tsp pumpkin spice
- 150 grams plain flour
- 200 grams pitted and chopped dates
- 75 grams black treacle
- 1 tsp bicarbonate of soda
- 3 medium eggs
- 2 tsp baking powder
- 200 ml boiled water
- 75 grams butter, softened some extra butter also for greasing!
For the toffee sauce
- 150 grams unsalted butter
- 300 grams light muscovado sugar You can also use dark muscovado sugar
- 1 tbsp black treacle
- 200 ml double cream
- Preheat the oven to 180C/160C Fan. Lightly grease your baking dish with butter and line with baking parchment.
- Place the dates, boiling water and bicarbonate of soda into a bowl. Stir to combine and leave for 10 minutes.
- In a stand mixer/ mixing bowl, mix the butter and black treacle together into a paste.
- Add in the eggs one at a time, making sure each one is fully beaten into the mixture before adding the next one.
- now add in the flour, pumpkin spice and baking powder, making sure to mix these into the batter on a lower setting/more gently.
- Your dates should be softened by now! Press them gently in the liquid and mix around. You should have a liquid-y paste of water and dates.
- Add the date and water mixture into the cake batter, and combine gently.
- Scrap this mixture into your baking dish. Bake for 35 minutes.
- while you are waiting for the cake to bake, time to make the toffee sauce!
- Melt the butter, muscovado sugar and treacle over low heat in a pan, making sure to keep stirring throughout. The butter should melt first, keep on stirring until everything else has as well.
- Now turn up the heat to medium, and stir in the cream. Keep stirring until the mixture is a caramel-goden colour and is bubbling. Take of the heat and pour into a jug.
- Once your cake is done, check that it is baked all the way through by poking it in the middle with a knife or skewer. If the instrument comes out clean, it is done!
- While the cake is piping hot, pour roughly a quarter of the sauce on top of the cake. it will absorb into the cake as it cools, making it moist and sticky. Let the cake cool for about 10 minutes.
- You are done! Eat hot with cold ice cream or cream, and drenched in the toffee sauce. Enjoy!
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If you make any of my recipes, please tag me at @girlwiththematcha and use the hashtag #matcha_girl, i’m always so happy to see your creations!
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