Vegan Pumpkin Sticky Toffee Pudding

5 from 1 vote

Vegan Pumpkin Sticky Toffee Pudding

This Vegan Pumpkin Sticky Toffee Pudding is a cosy dessert with warm spices, pumpkin purée, and a rich toffee sauce. It's freezable and an ideal make-ahead dessert for Thanksgiving, Christmas and beyond.

Prep Time20

Cook Time30

Total Time50

Course: Dessert, Desserts

Cuisine: All, American, English

Diet: Vegan, Vegetarian

Servings:

Calories: 446kcal

Author: Richard Makin

Equipment

Large Mixing Bowl: For combining the dry mixture and folding in the wet ingredients.
Stick Blender or Food Processor: To blitz the date mixture into a smooth paste.
Medium Bowl: To soak the dates and mix the wet ingredients.
Small Saucepan: For making the toffee sauce.
Square Tin (8x8 inch): To bake the moist sponge cake.
Sieve: To sift the flour mixture and remove any lumps.
Wooden Spoon or Spatula: For stirring the cake batter.
Whisk: To combine the sauce ingredients smoothly.

Ingredients

For the Pudding

100 g pitted dates roughly chopped (I use medjool dates)
1 teaspoon baking soda bicarbonate of soda
180 ml boiling water
170 g plain white flour
2 teaspoon baking powder
3 teaspoon pumpkin spice (see note 1 below)
Pinch of fine sea salt
100 g canned pumpkin purée (see note 2 below)
80 ml vegetable oil
60 ml plant milk unsweetened & unflavoured
80 g dark brown sugar
40 g treacle or blackstrap molasses

For the Pumpkin Toffee Sauce

150 g vegan butter
150 g light brown sugar
1 tablespoon treacle or blackstrap molasses
1 teaspoon vanilla extract
¼ teaspoon flaky sea salt or kosher salt
3 tablespoon pumpkin purée
150 g vegan double cream (see note 3 below)

Metric - US Customary

Instructions

To Make the Pudding

Preheat the oven to 160ºc/320°F (fan) or 170ºc/340°F (conventional).
Grease an 20cm/8 inch square brownie tin or a similar-sized cake tin.
Combine the dates and baking soda in a medium bowl and cover with the boiling water. Leave to soak for 10 minutes.
100 g pitted dates, 1 teaspoon baking soda, 180 ml boiling water
Meanwhile, sift together the flour, baking powder, pumpkin spice and salt in a large mixing bowl.
170 g plain white flour, 2 teaspoon baking powder, 3 teaspoon pumpkin spice, Pinch of fine sea salt
Add the pumpkin purée, vegetable oil, plant milk, dark brown sugar, and treacle to the soaked dates. Blend until smooth with a stick blender, or transfer to a standard blender or food processor.
100 g canned pumpkin purée, 80 ml vegetable oil, 60 ml plant milk, 80 g dark brown sugar, 40 g treacle or blackstrap molasses
Pour the blended mixture into the dry ingredients and stir until just combined.
Pour the batter into the prepared tin and bake for 30 minutes.

To Make the Pumpkin Toffee Sauce

In a small saucepan, combine the vegan butter, light brown sugar, treacle, and vanilla extract. Place over medium heat and stir until melted and bubbling. Remove from the heat and allow to cool for 10 minutes.
150 g vegan butter, 150 g light brown sugar, 1 tablespoon treacle or blackstrap molasses, 1 teaspoon vanilla extract
Stir in the flaky salt, pumpkin purée, and vegan double cream. Set aside until ready to serve.
¼ teaspoon flaky sea salt or kosher salt, 3 tablespoon pumpkin purée, 150 g vegan double cream

To Serve

Once baked, remove the pudding from the oven and let cool for 10 minutes. Prick the top of the pudding all over with a cocktail stick and pour over half of the pumpkin toffee sauce.
Leave to cool for another 10 minutes before slicing into 9 squares.
Serve warm with vegan ice cream and extra pumpkin toffee sauce. If the sauce becomes too thick to pour, gently reheat it in a saucepan or microwave for 3-second intervals.

Nutrition