I created this recipe many years ago and it is a firm family and guest favourite. The pumpkin tempers the sweetness of the pudding somehow and adds a little lightness to what is, in all fairness, a rather weighty pud. It is perfect though for this time of year. The ideal amount of stodge and sweetness for a rainy Sunday afternoon.
If you live somewhere that canned pumpkin is readily available do use it for ease. If you don’t you can make your own by slicing up a squash or two (one butternut would be fine, I used a couple of potimarrons that I had grown in the garden), roast the slices on a lined tray in the oven at 180c until they are softened and mashable – the time will vary depending on the type of squash and the thickness of your slices. Allow to cool, scrape the pulp from the skin and then blitz to a puree with a stick blender.
I make this into eight individual puddings to serve to our guests – I used little individual pudding tins for this, but you could definitely make them in a deep muffin tin. It also works well as single pudding, cooked in a flat-ish pudding dish. Don’t be tempted to make it in a large pudding basin (the shape of a Christmas pudding) – the outside will char before the centre is cooked.
ingredients
100g dates
1/2 tsp bicarbonate of soda
85g softened butter
170g caster sugar
2 large eggs
170g self raising flour
1 tsp mixed spice
1/2 tsp ground cinnamon
250g Pumpkin Puree
For the sauce
115g butter
115g light muscavado sugar
140ml double cream
A pinch of good sea salt
Method
Pre heat your oven to 180c/350f. Butter your chosen dish or dishes and dust with flour to stop the puddings from sticking.
Sprinkle the bicarbonate of soda over your dates and pour over enough freshly boiled water to cover them. Set them aside to soften.
Cream together your butter and sugar until pale. Add the eggs one at a time and beat until well blended. Mix together the flour and spices and carefully stir into the egg and butter mixture, don’t over mix.
Drain the water from the dates reserving two tablespoons. Blitz the dates and water until they form a smooth but thick paste. Fold into the mixture along with the pumpkin puree.
Spoon into your prepared and bake for 25 minutes for individual puddings or 30 minutes for a larger pudding or until a skewer comes out clean.
Meanwhile make the sauce by melting the butter, sugar and cream together in a pan. Bring to the boil and allow to thicken for a couple of minutes. Stir in the sea salt and allow to dissolve before serving generously over your pudding.
Make ahead note
You can freeze the little individual puddings quite happily. Allow to cool and then wrap each one in cling film and then store in a freezer bag in the freezer until needed. Defrost at room temperature and reheat in the oven wrapped in a little foil or in the microwave if you have one, and serve with the sauce as normal.
