Go Back
–+ servings
Pumpkin Chai Sticky Toffee Pudding

Irresistible Pumpkin Chai Sticky Toffee Pudding Delight

This Pumpkin Chai Sticky Toffee Pudding is a delightful twist on a classic dessert, perfect for cozy autumn evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 tablespoon Chai Spice Mix Adjust for personal preference or use a pre-made mix.
  • 1 cup Medjool Dates Serve as a natural sweetener; substitute with dried figs or raisins if desired.
  • 1 cup Boiling Water Hydrates and softens dates.
  • 1 teaspoon Baking Soda Helps leaven the cake.
  • 1.5 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Salt Enhances flavor.
  • 3/4 cup Dark Brown Sugar Adds depth and richness; light brown sugar can be used as an alternative.
  • 1/2 cup Unsalted Butter Contributes moisture; melted ensures a smooth batter.
  • 2 large Eggs Room temperature.
  • 1 cup Pumpkin Purée Canned or homemade from roasted squash.
  • 1 teaspoon Vanilla Extract Enhances sweetness.
For the Toffee Sauce
  • 1/2 cup Unsalted Butter Essential for a smooth sauce consistency.
  • 1 cup Brown Sugar Light brown sugar offers a delicate flavor.
  • 1 cup Heavy Cream Swap for non-dairy cream if needed.
  • 1 teaspoon Vanilla Extract Boosts flavor.

Equipment

  • mixing bowl
  • 8x8-inch baking pan
  • medium saucepan

Method
 

Preparation Steps
  1. In a small bowl, combine your preferred spices to create the chai spice mix. Set aside.
  2. Chop the Medjool dates and place them in a heatproof bowl. Pour boiling water over the dates, sprinkle in the baking soda, and soak for about 10 minutes. Mash into a chunky paste.
  3. Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan. In a mixing bowl, whisk flour, baking powder, salt, and half of the chai spice mix. In another bowl, mix dark brown sugar, melted butter, eggs, pumpkin purée, and vanilla extract until smooth. Fold in dry ingredients and date mixture.
  4. Spread the batter evenly in the prepared pan. Bake for 25-30 minutes until golden brown and a toothpick comes out with moist crumbs.
  5. In a saucepan over medium heat, melt unsalted butter. Stir in brown sugar and heavy cream. Simmer for 3-5 minutes until thickened and stir in vanilla extract.
  6. Poke holes in the baked cake and pour half of the toffee sauce over it. Serve warm, drizzled with more sauce and paired with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 55gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 2500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Ensure dates are well-soaked for smooth texture, and avoid overmixing the batter for a light cake. Store leftovers in an airtight container.

Tried this recipe?

Let us know how it was!