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Ingredients
Scale
- 1 cup (150g) pitted dried dates
- 1 cup (120g) grated pumpkin
- 1 ¼ cups (300ml) water
- 1 tea bag (masala chai or regular)
- 1 tsp baking soda
- ⅓ cup (75g) butter, softened
- ½ tsp pumpkin spice or mixed spice
- ¾ cup (150g) lightly packed light muscovado sugar
- 2 tsp vanilla extract
- 2 extra-large eggs
- 3 tbsp molasses
- 1 ¼ cups (200g) all-purpose flour
- 1 ½ tsp baking powder
- 1 ¼ cups (300ml) whipping cream
- ⅓ cup (75g) butter
- ½ cup (packed) light muscovado sugar
- 100g pumpkin, diced
Instructions
- Combine dates, pumpkin, and water in a saucepan. Boil and simmer, then steep with a tea bag.
- Cream butter, sugar, and vanilla; add eggs one at a time. Blend in molasses.
- Sift flour, pumpkin spice, and baking powder. Fold into the creamed mixture.
- Mash the date and pumpkin mixture into a puree, mix in the baking soda, and combine with the batter.
- Pour batter into oiled pudding pots and bake in an air fryer or oven.
- While baking, prepare the toffee sauce by simmering ingredients and blending until smooth.
- Poke holes in baked puddings and pour sauce over them before serving.
Notes
Using fresh dates will enhance sweetness and moisture in the pudding.
Adjust spice levels to suit your preference for a personalized touch.
Check for doneness with a skewer; it should come out clean.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking/Air Frying
- Cuisine: Fall
Nutrition
- Calories: 380
- Sugar: 38
- Sodium: 90
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 2
- Protein: 4
- Cholesterol: 120