Pumpkin Spice Latte Sticky Toffee Pudding
Pumpkin Spice Latte meets Sticky Toffee Pudding.
Gooey, indulgent, sweetly spiced… this pumpkin spice latte sticky toffee pudding is the perfect dessert for the season.
Pumpkin Spice Latte Sticky Toffee Pudding
Here’s Why You’ll Love This Pumpkin Spice Latte Sticky Toffee Pudding:
This pudding is the perfect marriage of pumpkin spice latte and sticky toffee pudding
Simple ingredients and very little equipment needed - you literally only need a bowl and whisk to make the sponge!
Easy enough for all beginner bakers
Made without eggs or dairy it can be made vegan and adapted for allergies
Sponge Key Ingredients
Flour: The trick to a soft, well risen puddings is self raising flour, in combination with levelling agents (trust me!)
Light and Dark Brown Sugar: Packed with molasses offering depth of flavours, more robust richness and moisture to your pudding.
Dates: for that honeyed sweetness, stickiness and a chewy bite to the sponge.
Yoghurt - this acts as our egg replacer, helping to bind the ingredients together and create that ulta moist texture.
Pumpkin: For colour, texture and taste - you can't have a pumpkin spice latte without it! I prefer to use canned pumpkin as the texture is perfectly smooth.
Sauce Key Ingredients
Butter: My favourite plant based butter is Flora. I would always recommend using a block style butter to ensure it doesn't split.
Light and Dark Brown Sugar: The same as the sponge, I use a combination however you can use just light brown sugar or dark brown sugar.
Cream: My favourite cream to use is dairy free double cream - the Elmlea brand works perfectly! However you could also use heavy cream.
Coffee: Adding instant coffee powder to the sauce adds that latte flavour
Recipe