Sticky Toffee Pumpkin Pudding

SERVINGS 12 | COOK TIME 40
  • Sticky Toffee Pumpkin Pudding

    It's a pumpkin pie meets sticky date pudding, with a touch of malva pudding. More pudding pie texture, not a cakey texture. Topped with toffee syrup. Need I say more?

    And it's DAIRY FREE, GLUTEN FREE, VEGAN and FREE from refined sugars!

    This is a toss everything in a blender/food processor and bake type of recipe - perfect if you have leftover pumpkin (or butternut).

  • Ingredients

    PUMPKIN CAKE

    ¾ cup mashed pumpkin

    8 dates (pitted) and soaked in hot water

    1¼ cup coconut milk (or milk of choice)

    1 tbsp date syrup, honey or maple syrup

    2 tbsp melted coconut oil

    1/2 tsp vanilla extract

    A pinch of salt

    1 tsp ground cinnamon

    1 tsp baking powder

    1 cup oat flour

    TOFFEE SAUCE

    ¼ cup liquid sweetener, I use date syrup from Nanuki

    ¼ cup coconut sugar

    ⅔ cup coconut milk

    A pinch of salt

    A pinch of cinnamon

Instructions

Preheat oven to 180 °C and grease a baking dish 

In a food processor/blender, add all ingredients and blend until smooth. Pour into baking dish and bake for 35 to 45 minutes, or until the edges have set but the centre is still puddling-like.

While the cake is baking, make the toffee sauce by heating all the sauce ingredients in a small saucepan over medium heat until almost boiling. Then turn the heat down and simmer until reduced to half the volume. Stir occasionally.

Poke holes over the surface of the baked cake using a fork. Pour toffee sauce over the surface of the cake, allowing it to sink into the holes.

Serve warm with custard (or ice cream)

I make my own DAIRY FREE CUSTARD. Did you know custard powder is diary free, vegan, gluten free and sugar free. Just follow the recipe on the bottle and use a milk substitute instead of milk (coconut milk works best for a creamy custard), and coconut sugar, xylitol or your preferred sweetener instead of sugar.

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