The traditional sticky toffee pudding recipe is given an autumnal twist with some freshly cooked pumpkin and some warming pumpkin spice. This recipe has been created in collaboration with Panasonic, using their new combination microwave oven.
I am a big fan of sticky toffee pudding. This time of year, when the days get shorter and colder, I crave these sorts of classic puddings. I’m also a big fan of pumpkin spices – that warming cinnamon, nutmeg, allspice and ginger blend. This recipe is a twist on the traditional classic self-saucing sticky toffee pudding that we all love: I’ve cooked some fresh pumpkin from my veg box and added it, along with a generous helping of warming pumpkin spice for a new autumnal dessert.
This recipe was also cooked in my brand new Panasonic combination oven – it’s a microwave and a convection oven in one, and I can’t tell you how much this has revolutionised the things I can do in my kitchen! It’s been at least eight years or so since we last owned a microwave, and it was a dodgy cheap supermarket one so we got rid of it. My, how microwave ovens have evolved since then!
My new Panasonic combination microwave oven fits nicely into the corner of my workspace, and despite its roomier interior (you can cook a whole frozen 12-inch pizza in it!) it doesn’t seem to take up all the counter space.
As part of the launch campaign, I was invited to ask my Instagram followers via IG stories which classic school pudding they’d like me to make it in for my first recipe (with a fresh inventive twist). The results came in favour of recreating sticky toffee pudding (instead of rice pudding with jam), and so I set to work!
INGREDIENTS NEEDED FOR THIS PUMPKIN SPICE STICKY TOFFEE PUDDING
- fresh pumpkin (or tinned)
- dark brown sugar
- self-raising flour
- ground cinnamon
- ground nutmeg
- ground ginger
- ground allspice
- free range egg
- boiling water
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HOW TO MAKE PUMPKIN SPICE STICKY TOFFEE PUDDING
Step 1: Place sugar, flour and pumpkin spices in a mixing bowl.
Step 2: Mix pumpkin puree, melted butter, vanilla and egg and add to the dry ingredients. Stir well.
Step 3: Fold in the chopped dates.
Step 4: Place in a pudding dish and smooth over the top.
Step 5: Sprinkle with brown sugar and dot with butter.
Step 6: Pour over boiling water and bake.
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We loved this dessert so much that we made it again a week later with some more fresh pumpkin. Leftovers reheat really well in the microwave too, and, if you happen to have frozen pumpkin puree needing to be used up from last season in your freezer like me, the defrost setting means you don’t have to remember to take it out the night before.
Yes, this new appliance really has upgraded my kitchen, and it seems really user-friendly too. You can buy them online via John Lewis for £199 (at the time of writing this blog post; price subject to change).
Now, when it comes to sticky toffee pudding – cream, or not?
- One year ago: Luxury Eggs Benedict with Smoked Salmon & Tobiko
- Two years ago: Beer Glazed Roast Iron Age Pork Sausages
- Three years ago: Chocolate Hazelnut Layer Cake
- Four years ago: Shetland Beef & Valhalla Ale Slow Cooker Pie
- Five years ago: Nanaimo Bars – Canada’s National Confection
- Six years ago: Roasted Shetland Black Potatoes with Rosemary & Sea Salt
PIN THIS PUMPKIN SPICE DESSERT FOR LATER
Have you made this recipe?
This is a sponsored post in collaboration with Panasonic, although all thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.