2/3 cup spelt flour (for gluten-free option use 1/3 cup brown rice flour mixed 1/3 cup whole bean flour)
1 tsp ground chia
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter, at room temperature
3/4 cup packed light brown sugar
2 large eggs, at room temperature
1/2 15-ounce can solid pack pumpkin (1 3/4 cups)
For sticky toffee sauce:
1/4 cup yellow brown sugar
2 tbsp whipping cream (full fat coconut milk)
Grease and flour 4 oz ramekins or baby bundt pans or a 6″ round baking dish with coconut oil and dust with spelt flour. Parchment circles for the bottom of the baking dish or ramekins may help when removing the baked pudding from the dish. Set aside. Mix the flour, chia, baking powder, baking soda, spices and salt together in another bowl. Cream the butter and sucanat together until soft and smooth. Add vanilla, egg and pumpkin. Divide the mixture between the 4 ramekins or baby bundts if using or pour the whole mixture into a 10-inch baking dish. Bake at 325 degrees F for 20 to 25 minutes or until the pudding is slightly puffed. To make the toffee sauce, place the sugar and butter in a saucepan and melt together over medium heat, stirring occasionally. Cook for 3 minutes or until it starts to bubble and puff. Slowly add the cream or coconut milk. After the cream is mixed in, lower heat and simmer until frothy (about 1 minute). Remove from the heat and transfer to a bowl.
To serve: Invert each ramekin or bundt onto a dessert plate. Peel off the parchment paper (if used). Drizzle toffee sauce on top and serve Coconut Ice Cream, or Vanilla Ice Cream. If using a 6″ baking dish, remove the pudding from the dish by inverting it onto a plate. Divide into 4 portions and place each on a dessert plate. Pour toffee sauce and serve as above.
* For a more delicious coconut taste, use 1 tablespoon less coconut oil and replay with t tsp organic raw coconut oil mixed coconut meat (Coconut Butter form Artisana or Coconut Manna for Nutiva). There are several brans on the market