Self-Saucing Pumpkin Spice Sticky Toffee Pudding

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
• vanilla
• butter
• 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?

Pumpkin-Spiced Sticky Toffee Pudding

The traditional sticky toffee pudding recipe is given an autumnal twist with some freshly cooked pumpkin and some warming pumpkin spice.

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 servings

Author: Elizabeth

Ingredients

for the pumpkin-spiced sticky toffee pudding

• ▢ 300 grams dark brown sugar divided
• ▢ 175 grams self-raising flour
• ▢ 2 tsp ground cinnamon
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.5 tsp ground ginger
• ▢ 0.25 tsp ground allspice
• ▢ 140 grams pumpkin puree
• ▢ 1 large free-range egg
• ▢ 75 grams butter divided
• ▢ 1 tsp vanilla extract
• ▢ 125 grams pitted dates chopped
• ▢ 500 ml boiling water

for the pumpkin puree

• ▢ 260 grams pumpkin peeled and cubed
• ▢ 100 ml water

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Instructions 

• Place cubed pumpkin and water in a microwave-safe bowl. Cover and place in the microwave. Press JUNIOR MENU once, enter the weight of pumpkin and press START. Stir halfway during cooking and allow to stand 10 minutes after cooking has finished before pureeing with a hand blender or mashing with a fork until smooth.
• Fit the enamel tray in the microwave and select the CONVECTION setting. Set temperature for 190 C and allow the oven to preheat.
• Mix 100 grams of the sugar, the flour and the spices together in a bowl.
• Melt 50 grams of the butter and add the pumpkin puree, vanilla and egg.
• Add the wet ingredients to the dry and fold in the chopped dates.
• Spoon into a large microwave safe pudding dish.
• Sprinkle over the remaining sugar, dot with the remaining butter and carefully pour over the boiling water.
• Carefully place the dish in the microwave and set the timer for 45 minutes. Press START.
• Serve with or without cream, as desired. Leftovers reheat well in the microwave.

Notes

If you don't have this Panasonic microwave oven, no worries - you can either roast the pumpkin in the oven for 40 minutes and puree it, and pop the pudding in a preheated 190 C/170 C fan oven for 45-55 minutes.

• 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

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Have you made this recipe?

Take a photo and tag @tangoraindrop or use the hashtag #elizabethskitchendiary and share on Instagram and Twitter. It would make my day to see your creations!

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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.