Sticky toffee pumpkin cakes with maple salted caramel

Sticky Toffee Pumpkin cakes with maple salted caramel
Sticky Toffee Pumpkin cakes with maple salted caramel
Serves: 12
Course: Dessert
Cooking Time: 20 mins
Prep Time: 10 mins

Ingredients

  • 120g dates, pitted and chopped
  • 1 tsp bread soda
  • 250ml water
  • 60g butter
  • 150g pumpkin puree
  • 185g self raising flour
  • 100g brown sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 2 eggs, lightly whisked
  • For the maple salted caramel sauce:
  • 140g brown sugar
  • 2 tbsp maple syrup
  • 90g butter
  • 185ml cream
  1. Preheat the oven to 180 degrees. Line a muffin tray with 8-12 paper cases (depending on size).
  2. Put the dates and 250ml water into a pan. Bring to the boil, remove from the heat and stir in the bread soda, this will foam up but keep stirring to combine.
  3. Add the butter and stir until melted. Fold in the pumpkin purée.
  4. Sift the flour into a bowl. Stir in the sugar and spices. Make a well in the centre, add the pumpkin date mixture and eggs. Combine well.
  5. Divide the batter among the cake cases. Bake for 20 minutes, or until a skewer comes out clean.
  6. To make the sauce: put the maple syrup, cream, butter and sugar into a medium saucepan over a low heat. Add a pinch of salt if you want it salted.
  7. Stir for five minutes until the sugar dissolves. Then increase the heat and bring to the boil.
  8. Reduce the heat and simmer for two minutes.
  9. To serve, remove the paper cases and pierce the warm cakes a few times with a skewer, pour the sauce over the cakes and serve with cold whipped cream.
Lilly Higgins

Lilly Higgins

Lilly Higgins, a contributor to The Irish Times, is a food writer