Baking recipes · British recipes
This squash sticky toffee pudding recipe brings the new season's butternut squash into a late September dessert that serves eight after Sunday lunch.
Warm squares of dark, soft sponge soak up a first pour of toffee sauce, with the rest served in a jug on the side. Finely grated vegetables melt into the crumb much as carrot does in carrot cake, alongside the traditional dates.
Why it’s so good: The squash adds moisture and a gentle sweetness, while ginger and mixed spice keep the rich dark muscovado flavour from feeling too heavy.
Make it easy: Bake the sponge up to 2 days ahead and make the sauce while it warms through.
Heat the oven to 180°C/160°C fan/gas 4. Grease the tin with a little butter and line the base with baking paper.
Put the dates in a heatproof bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave for 10 minutes, then mash with a fork to a rough purée.
In a large bowl, beat the softened butter and muscovado sugar with an electric whisk for 3-4 minutes until light and fluffy. Beat in the eggs one at a time.
Fold in the flour, ginger and mixed spice, then the dates with their soaking liquid and the grated squash. The batter will be quite loose. Pour into the tin and bake for 30-35 minutes until risen and springy, and a skewer pushed into the centre comes out clean.
Meanwhile, make the sauce. Put the butter, sugar and half the cream in a pan over a low heat and stir until the sugar dissolves. Bubble for 3-4 minutes until glossy and slightly thickened, then take off the heat and stir in the remaining cream and a pinch of flaky sea salt.
Prick the warm pudding all over with a skewer, pour over a third of the sauce and leave for 5 minutes to soak in. Cut into squares and serve warm with the remaining sauce, and ice cream or custard if you like.
| Calories | 600kcals |
|---|---|
| Fat | 34g (21g saturated) |
| Protein | 6g |
| Carbohydrates | 70g (50g sugars) |
| Fibre | 2g |
| Salt | 0.7g |
Freezing: cool the sponge completely, wrap well and freeze for up to 3 months without the sauce. Defrost overnight, then warm, covered with foil, in the oven at 160°C/140°C fan/gas 3 for 15-20 minutes until hot through.
The toffee sauce keeps in a covered container in the fridge for up to 5 days. Reheat gently in a pan, stirring, until smooth and hot.
Swaps: pumpkin works in place of the butternut squash. Grate it finely so it cooks evenly through the sponge.
To make individual puddings, divide the batter between eight greased 200ml pudding moulds and bake for 20-25 minutes.
