Lilly Higgins: These sticky toffee pumpkin cakes with maple salted caramel are easy to make
Sticky toffee pudding is such a classic comfort food for the colder months. Instead of making a large pudding, I use a muffin tin. It’s a great way to stay in control of portion size and easy to serve. They also bake faster.
I’ve been making these sticky toffee cakes for years. They are so easy and the dates give incredible flavour. I’ve experimented by adding pumpkin for an autumnal twist and they’re even nicer. Along with some freshly grated nutmeg and warming cinnamon, this is the perfect October bake. The maple salted caramel sauce is easy to make and can be done in advance. It keeps well too, and can be stored in the fridge for at least two weeks. It’s incredible on ice cream, over a banana split or drizzled over pancakes. Adding a pinch of salt to the caramel gives it an extra edge and goes well with the sweet dates. For an extra umami kick, omit the salt and add a dash of soy sauce or miso, to taste.
These little cakes are ideal for entertaining. Make them in advance, leave to cool, then remove the paper cases. Reheat in the oven or in an airfryer then pour the warm caramel sauce on top to serve. These are also good with vanilla ice cream. For more of a gingerbread flavour, add some finely diced candied ginger to the mixture. I sometimes fold through some pecan nuts for a buttery rich texture. There are so many options with these versatile little cakes.
Suicide prevention patrol: ‘We said hello. There was no response. The next thing, she was in the water’Use golden syrup or honey if you don’t have maple syrup. Treacle works well too, for a darker, richer caramel.This recipe makes 12, but the cakes freeze well for desserts on demand, or even for some prep ahead for Christmas.
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