Pumpkin Sticky Toffee Pudding Is The Perfect Fall Dessert!

Name: Pumpkin Sticky Toffee Pudding Is The Perfect Fall Dessert!
Total time: 90 min
Ingredients: 1 cup Date, pitted; ¾ cups Milk; ¾ cups Butter, melted; 1 ½ tsp Baking soda; 1 ½ tsp Baking powder; 2 cups Flour; 1 tbsp Cinnamon, ground; 2 tsp + 1 cup + ½ cups + 2 tsp Pumpkin, canned; 3 tsp Ginger, ground; 2 tsp Allspice, ground; 1 tsp Salt; 1 Egg; 1 ½ cups Brown sugar; ¾ cups Greek yoghurt; 5 tbsp Molasses; 2 ½ tsp Vanilla; ½ cups Walnut, chopped; ¼ cups Heavy cream; Ice cream, for serving

By Tasty · 90 min

Ingredients

Date · pitted1 cup
Milk¾ cups
Butter · melted¾ cups
Baking soda1 ½ tsp
Baking powder1 ½ tsp
Flour2 cups
Cinnamon · ground1 tbsp
Pumpkin · canned2 tsp + 1 cup + ½ cups + 2 tsp
Ginger · ground3 tsp
Allspice · ground2 tsp
Salt1 tsp
Egg1
Brown sugar1 ½ cups
Greek yoghurt¾ cups
Molasses5 tbsp
Vanilla2 ½ tsp
Walnut · chopped½ cups
Heavy cream¼ cups
Ice cream · for serving

Instructions

Preheat the oven to 350°F (180°C). Line an 8x10-inch baking dish with parchment.
Put the dates, milk, melted butter, baking soda and baking powder in a bowl, stir twice and let stand about 15 minutes, until the dates soften.
Whisk together the flour, cinnamon, pie spice, ginger, allspice and salt in a large bowl.
Mash the date mixture with a fork into a chunky paste, then whisk in the egg, pumpkin puree, brown sugar, yogurt, molasses and vanilla until fully combined.
Whisk the date mixture into the flour mixture until no flour remains. Stir in the walnuts if using. Pour into the dish and bake for 40 to 50 minutes, until a toothpick inserted in the centre comes out clean with no crumbs.
For the toffee, put the butter, brown sugar, pumpkin puree, cream, molasses, pie spice, vanilla, ginger and salt in a small saucepan. Bring to a simmer over medium heat and whisk constantly for about 3 minutes until smooth.
Reduce the heat to medium-low and simmer, whisking occasionally, for 5 to 7 minutes, until thick enough to coat the back of a spoon. Remove from heat.
Take the cake out of the oven and poke 20 holes all the way down with a chopstick. Let it cool for 15 minutes, then pour about 1 cup (two-thirds) of the toffee over the cake.
Let the cake soak and cool for 10 minutes. Slice and serve with ice cream and the remaining toffee.

Summarized from Tasty's video. Watch it for the details.

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