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pumpkin spice sticky toffee pudding with rum caramel sauce
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Pumpkin Spice Sticky Toffee Pudding With Rum Caramel

This pumpkin spice sticky toffee pudding is the perfect Autumn dessert! There's a spiced pumpkin sponge cake & a rich, rum caramel sauce, plus a scoop of vanilla ice cream.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American, British, English
Servings: 12 People
Author: Ben Racey

Equipment

  • 9"x13" Baking Tin
  • Mixing Bowls
  • Saucepans
  • Sieve

Ingredients

Pumpkin Spice

  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • ½ tsp Ground Allspice
  • ¼ tsp Ground Nutmeg
  • ¼ tsp Ground Cloves

Pumpkin Spice Sponge

  • 250 g Unsalted Butter
  • 425 g Pumpkin Puree (1 Tin)
  • 300 g Dark Brown Sugar
  • 100 g Black Treacle
  • 4 Large Eggs (See Notes)
  • 275 g Sour Cream (Room Temperature)
  • 1 tsp Vanilla Extract
  • 375 g Plain Flour
  • 2½ tsp Baking Powder
  • ¾ tsp Bicarbonate Of Soda
  • 1 tsp Table Salt

Rum Caramel Sauce

  • 600 g Double Cream
  • 225 g Dark Brown Sugar
  • 200 g Unsalted Butter
  • 150 g Golden Syrup
  • 1 tbsp Rum (See Notes)
  • 1 tsp Vanilla Paste
  • ½ tsp Fine Sea Salt

Instructions

Pumpkin Spice

  • Add all of the ingredients for the pumpkin spice into a small bowl, mix to combine then set to one side.

Pumpkin Spice Sponge

  • First, brown the butter. To do this, chop the butter into evenly sized pieces then place into a medium saucepan. Place over a medium heat & allow to melt, stirring regularly with a spatula. Keep cooking, until the butter starts to foam, smells nutty & you can see that the milk solids in the bottom of the pan have turned golden brown. Once cooked, transfer the butter to a bowl & leave to cool slightly.
  • Whilst the butter is cooling, preheat an oven to 175°c/155°c fan (350°f/310°f) and line a 9" x 13" baking tin with baking parchment.
  • Add the pumpkin puree into a large mixing bowl with the brown butter, brown sugar & treacle then whisk well by hand, to combine.
  • Next, add the eggs, sour cream & vanilla into the pumpkin then whisk again, to incorporate.
  • Sift the flour, baking powder & bicarbonate of soda into the batter then add in the salt & all of the pumpkin spice. Whisk gently, until the flour is just incorporated.
    Give the sides of the bowl a quick scrape down with a spatula, to make sure all the flour has been incorporated!
  • Once mixed, immediately pour the batter into the lined tin then bake in the preheated oven for 45-50 minutes, until a skewer inserted into the centre comes out clean.
    The bicarb will start to react as soon as the batter is mixed, so make sure to get it in the oven as quickly as possible!
  • Once cooked, let the sponge cool completely in the tin before cutting into portions. Or store in the fridge for up to 3 days.

Rum Caramel Sauce

  • Place the cream, sugar, butter & golden syrup into a medium sized saucepan then set over a low heat.
  • Cook until the butter has melted & the sugar has dissolved, stirring regularly then increase the heat to medium-high & bring to the boil. Cook for 2 minutes then remove from the heat.
  • To finish the sauce, stir in the rum, vanilla paste & salt.
    The caramel can be served immediately or left to cool then stored in the fridge for up to 3 days.

To Reheat - In A Microwave

  • Place a portion of sponge into a bowl, top with a generous amount of rum caramel then microwave on high for 30 seconds – 1 minute, until hot. Serve with a scoop of ice cream!

To Reheat - In An Oven

  • Preheat an oven to 160°c/140°c fan (320°f/284°f).
  • Place portions of sponge into a heatproof dish then add a spoonful of toffee sauce on top of each.
  • Cover the dish with foil & bake in the oven for 10-15 minutes, until piping hot.
  • Whilst the sponge is being reheated, warm some extra caramel sauce up (either in a pan on the stove, or in a jug in a microwave).
  • To serve, place the portions of sponge onto plates then pour over some extra rum caramel. Serve with scoops of ice cream.

Notes

1. To Cook On An Aga – Bake the pumpkin spice sponge on a grid shelf placed on the floor of the baking oven. Start the rum caramel on the simmering plate then move over to the boiling plate to boil.
2. Pumpkin Puree - You'll need 1 tin of pre made pumpkin puree. I use America's Finest pumpkin puree.
3. Eggs - You'll need large eggs for this recipe. Each egg should weigh around 50 grams out of the shell.
4. Rum - I used a spiced rum for my caramel sauce but a dark rum will work as well!
5. Baking Tin - I cooked my sponge in a Nordic Ware baking tin, which I’ve linked in the post above. Other tins will work but I’d recommend using a tin that’s 2.5 inches tall.
6. Storage - Both the sponge & caramel sauce should be stored in the fridge & are best eaten within 3 days.