Description
A warm, spiced dessert that combines the comforting flavors of pumpkin and rich toffee sauce in a moist, tender pudding cake perfect for chilly nights.
Ingredients
Scale
- 1 cup Pumpkin Purée
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1 1/4 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 cup Milk
- 1/2 cup Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1 cup Heavy Cream (for sauce)
- 1 cup Brown Sugar (for sauce)
- 1/2 cup Unsalted Butter (for sauce)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 baking dish.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until smooth.
- Pour wet mixture into dry ingredients and stir until just combined.
- Transfer batter into the greased baking dish and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, make the sauce: in a saucepan, combine cream, brown sugar, and butter. Bring to a boil, then simmer 5–7 minutes until thickened.
- Poke holes in the warm pudding and pour sauce over it.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- Don’t overmix the batter to maintain a tender texture.
- Warm the sauce before serving for best absorption and flavor.
- Use glass or ceramic baking dish for even baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 38g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg