Pumpkin Sticky Toffee Puddings for Two Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE PUDDINGS:
1 T. unsalted butter, cut into 1/2-inch cubes, plus more for greasing
1/4 C. pitted, chopped dates
3/4 tsp. finely grated lemon zest
1/2 tsp. baking soda
2 T. boiling water
1/2 C. pumpkin purée (not pumpkin pie filling)
1/4 C. dark brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom or ginger
Pinch of ground cloves
1/8 tsp. fine sea salt
1/2 C. flour
Flaky sea salt, for serving
Crème fraîche, sour cream or plain yogurt, for serving
FOR THE SAUCE:
1/4 C. dark brown sugar
3 T. pumpkin purée (not pumpkin pie filling)
2 T. heavy cream
Large pinch of fine sea salt
1/4 C. unsalted butter (1/2 stick), cubed
1 T. bourbon or brandy (optional)
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Directions: |
Directions:1) Heat oven to 350º F. Grease 2 (8-ounce) ramekins or a small, shallow gratin dish with a 2- to 3-cup capacity (see Note).
2) Prepare the puddings: In a large, heatproof bowl, combine the dates, butter, lemon zest and baking soda. Stir in the boiling water. Let sit for 10 minutes or until cool.
3) Whisk in pumpkin purée, brown sugar, cinnamon, cardamon, cloves and fine sea salt until well combined, then whisk in the flour.
4) Scrape batter into the prepared ramekins and bake until just firm when pressed in the center, 28 to 35 minutes. Transfer to a rack until ready to serve. (Pudding can be baked up to 8 hours ahead.)
5) Prepare the sauce: In a medium pot over medium heat, combine the sugar, pumpkin puree, heavy cream and salt. Bring to a simmer, then remove from the heat. Whisk in the butter, and bourbon (if using). If the sauce separates, use an immersion or regular blender to blend it together.
6) Just before serving, heat the broiler. Pour a little of the sauce over each pudding. Broil until the puddings bubble, 1 to 2 minutes. Sprinkle tops with flaky sea salt, and serve at once, with more sauce and crème fraîche dolloped on top. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: These rich little date and pumpkin puddings have the texture of soft cake, and are imbued with a brown sugar toffee sauce that’s broiled until bubbling, and, well, sticky. Don’t skip the crème fraîche (or yogurt). That tang is essential for keeping any cloying sweetness at bay.
Featured in: A Sweet, Simple Menu Of Thanksgiving Recipes For Two.
NOTE: If your ramekins hold less than 1 cup (8 ounces) each, you can divide the batter among 3 or 4 of them and reduce the baking time. This recipe makes two very substantial servings, with leftovers. You can also double or triple the recipe. If doubling, bake in an 8-inch pan; if tripling, use a 9-inch pan. If you make any of these adjustments, start checking for doneness after 20 minutes.
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