Pumpkin Sticky Toffee Pudding

Ingredients

• 350 gplain flour
• 2 teaspoonspumpkin pie spice
• 2 teaspoonsbaking powder
• 1/2 teaspoonbicarbonate of soda
• 1/2 teaspoonsalt
• 115 gunsalted butter, softened to room temperature
• 200 gbrown sugar
• 50 glight molasses
• 4 largeeggs, at room temperature
• 420 gpumpkin purée (1 can)
• 1 teaspoonvanilla extract
• 150 gmilk, at room temperature
• 115 gunsalted butter
• 100 gbrown sugar
• 150 gdouble cream
• 1 teaspoonvanilla extract
• 1/4 teaspoonsalt

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C. Grease the base of a 23 × 33 cm baking tin and set it aside.

2. 2

   Combine dry ingredients

   In a medium bowl, stir together the flour, pumpkin pie spice, baking powder, bicarbonate of soda and salt. Set aside.

3. 3

   Cream butter and sugar

   In a large bowl, beat the softened butter with an electric hand mixer until creamy and pale. Add the brown sugar and molasses, then beat until fluffy.

4. 4

   Add eggs and pumpkin

   Beat in the eggs one at a time, mixing well after each addition. Mix in the pumpkin purée and vanilla extract until combined.

5. 5

   Mix the batter

   Add half the flour mixture and mix on low speed until just combined. Mix in all the milk until mostly incorporated, then add the rest of the flour mixture and mix just until combined.

6. 6

   Fill the tin

   Pour the batter into the prepared 23 × 33 cm tin. Use an offset spatula to spread it into an even layer, reaching the corners.

7. 7

   Bake the cake

   Bake for 40–45 minutes, or until a toothpick inserted in the middle comes out mostly clean.

8. 8

   Make the sauce

   While the cake bakes, put the butter, brown sugar, double cream, vanilla extract and salt in a small saucepan. Bring to the boil over medium-high heat, then lower the heat to medium and simmer for about 2 minutes for a thinner sauce or 5 minutes for a thicker one, stirring often.

9. 9

   Soak the cake

   As soon as the cake comes out of the oven, use a chopstick to poke holes across its surface. Pour most of the toffee sauce over the cake, keeping some back for serving, and spread it evenly with an offset spatula.

10. 10

    Slice and serve

    Cut the cake into slices and serve warm with a scoop of ice cream and the reserved toffee sauce.

What is sticky toffee pudding?

Sticky toffee pudding is a British dessert traditionally served warm with a rich toffee sauce. This version uses pumpkin cake in place of the familiar date-based pudding, pairing its soft crumb with buttery sauce.

Pumpkin purée keeps the cake moist, while brown sugar, molasses and warm spices give it a deep, autumnal flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 437 calories, 6g protein, 54g carbs, 22g fat.

The flour, sugar and pumpkin contribute most of the carbohydrates, while the butter and cream provide much of the fat. Eggs add protein, with smaller amounts also coming from the flour and milk. Serve a slice with vanilla ice cream, or add fresh fruit alongside it for a more balanced plate.

The ingredients that matter

Pumpkin purée: Use plain purée rather than sweetened pumpkin pie filling, so the cake’s sweetness stays balanced.

Room-temperature ingredients: Softened butter, eggs and milk are easier to incorporate into a smooth, even batter.

Mixing without overworking

Creaming: Beat the butter until pale and creamy before adding the brown sugar and molasses. This helps create a fluffy base for the cake.

Flour: Mix the dry ingredients in gradually and stop as soon as the batter comes together. Overmixing can make the finished cake less tender.

Getting the bake right

The cake is ready after 40–45 minutes at 175°C, when a toothpick inserted in the centre comes out mostly clean. A few moist crumbs are fine; wet batter means it needs more time.

Ovens vary, so begin checking near the earlier end of the baking window. Let the cake stay in its tin for the sauce step.

A sauce for pouring and soaking

Simmer the sauce for about 2 minutes for a thinner consistency or 5 minutes for a thicker one, stirring often. It will thicken as it cools, so take it off the heat when it is still easy to pour.

Poke holes across the hot cake and spread most of the sauce over the top straight away. The reserved portion is for serving.

Serving it warm

Serve the cake warm with vanilla ice cream and an extra pour of toffee sauce. The cold ice cream contrasts with the soft cake and warm, buttery topping.

For a simpler serving, offer the cake with just the reserved sauce. Cut it into 12 portions as a guide.

Recipe notes & tips

• Bring the butter, eggs and milk to room temperature before mixing.
• Use plain pumpkin purée rather than sweetened pie filling.
• Scrape down the bowl between additions so the batter mixes evenly.
• Stir the sauce often as it simmers to help prevent it catching on the pan.
• Reserve some sauce before pouring it over the cake so you have extra for serving.

Variations

• Add pecans: Scatter chopped pecans over the cake before serving for a nutty finish.
• Use mixed spice: Replace the pumpkin pie spice with an equal amount of mixed spice.
• Add a little coffee: Stir a small splash of strong coffee into the sauce for a deeper flavour.
• Serve with custard: Swap the ice cream for warm custard at the table.
• Make individual portions: Divide the batter between suitable individual moulds and check for doneness earlier.

Common mistakes to avoid

• Using pumpkin pie filling: It is already sweetened and spiced; choose plain pumpkin purée instead.
• Overmixing the batter: Mix only until the flour disappears to help keep the cake tender.
• Boiling the sauce for too long: It can become very thick as it cools, so simmer for the stated time and stir often.
• Skipping the holes: Poke the cake all over while it is hot so the sauce can soak in.
• Pouring on all the sauce: Keep some back to serve with the slices.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions until warm, and warm the reserved sauce gently, stirring before serving.

Frequently asked questions