Pumpkin Sticky Toffee Puddings for Two

Directions

1. 1

   Preheat the oven to 350F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter. Set aside.

2. 2

   Start by preparing the pumpkin pudding cakes. In a small bowl, combine the dates, butter, and baking soda. Pour the boiling water on top and stir. Let sit for 10 minutes, or until cool and the dates have softened.

3. 3

   Once they’re softened, pour the mixture into a blender, and blend until a paste forms.

4. 4

   In a large bowl, combine the date paste mixture, pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and salt. Whisk to combine.

5. 5

   Add in the flour and whisk until fully combined. Scoop and divide the batter evenly into the prepared ramekins.

6. 6

   For 8-ounce ramekins: bake at 350F for 28-35 minutes. For 14-ounce ramekins: bake at 350F for 33-40 minutes, until just firm when pressed in the center.

7. 7

   Transfer to a wire cooling rack until ready to serve.

8. 8

   Prepare the pumpkin toffee pudding sauce. In a medium pot over medium heat, combine the brown sugar, pumpkin puree, heavy cream, butter, and maple syrup. Bring to a simmer for 5 minutes, then remove from heat, and whisk in the vanilla.

9. 9

   Once ready to serve, heat the oven broiler.

10. 10

    Use a skewer or fork to poke holes in the pudding cakes, then pour a little bit of the sauce over each so the sauce soaks into the cakes. Broil for 1-2 minutes, until bubbling (be careful to keep an eye on them).

11. 11

    Serve warm with a scoop of vanilla ice cream, and an extra drizzle of the pumpkin toffee pudding sauce.