Spiced Pumpkin Sticky Toffee Pudding

As you know readers, I've become enamored with Sticky Toffee Puddings as a whole. I'm a pie ala mode type gal so when I discovered I can have a type of cake ala mode, well I had to go there. I'm staying here. . .at least through winter. As I'm buttoning up my Thanksgiving menu I knew I had to work on the desserts. The usual pies (pumpkin and pecan) are handled, but I want more. Pumpkin Spiced Pudding it is. 

Pudding Ingredients (if using a bundt cake pan, double recipe for full cake):

1 cup of Medjool dates, pitted and chopped (I found mine at Trader Joe's, you can use other brands too)

1 1/3 cup pumpkin puree 

3/4 cup dark brown sugar

1/2 cup softened unsalted butter

1 teaspoon minced crystallized ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 cup water

3 large eggs

1 1/4 cup all purpose gluten-free flour mix (see note)

1 teaspoon xanthum gum

1 teaspoon baking soda

1 teaspoon baking powder

pinch of sea salt

1/2 cup of chopped walnuts or pecans (optional)

Toffee sauce (directions here):

1 cup dark brown sugar

2/3 cup butter

2 cup heavy cream

Note: This is my go to Gluten-free AP flour recipe from King Arthur Flour's website. It uses brown rice flour instead of the typical mix of white and brown rice flour for a less gritty texture. They use stabilized  I haven't been able to find it yet, my brown rice flour seems to work just fine. I've found this works great for me. I mix a batch up and store it in a container for ease of use and add xanthum or guar guar when necessary.

6 cups brown rice flour (they use stabilized  I haven't been able to find it yet, my brown rice flour seems to work just fine.)

2 cups potato starch

1 cup tapioca starch 

Directions:

Preheat oven to 350 degrees. Bring the water, brown sugar, apples and dates to a simmer in a small pot for about 10 minutes. Place mixture, butter and sugar into processor and blend. 

Add pumpkin and eggs, mix.

Add in flour, baking soda, baking powder, salt and xanthum gum and blend until well incorporated.

Lightly butter or grease your muffin tin (either a 12 count or large 6 count). Using a medium sized ladle, spoon batter into each cup until almost to the top lip of each. I used a bunt cake pan. Place into preheated oven on middle rack. 

Once again I used my simplified water bath/steaming method when baking these, I simply filled up a cake pan with water and placed on the bottom rack.  Bake for 30-40 minutes.

I'm kicking myself for not doubling my recipe for a full cake! Let cool for at least 15 minutes before serving with toffee sauce, ice cream or a bit of whipping cream. You could do all three--no one's judging.