Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Toffee Kumquat Pudding 3.1 (28) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 8 3-inch puddings The fruits are poached with sugar and spooned atop sugar inside ramekins. Then a date- and walnut-laced batter is poured over the kumquats and baked; the heat caramelizes the sugar in the ramekins. Ingredients 4 tablespoons unsalted butter, room temperature, plus more for ramekins 1 cup plus 8 teaspoons granulated sugar 8 ounces kumquats, sliced ¼ inch thick, seeds removed, plus kumquats for garnish (optional) 8 ounces pitted dates, finely chopped 1 teaspoon baking soda 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon coarse salt ¾ cup packed light-brown sugar 2 large eggs 4 ounces walnuts, toasted and roughly chopped Toffee Sauce for Toffee Kumquat Pudding Directions Butter eight 3-by-2-inch ramekins; sprinkle 1 teaspoon sugar in the bottom of each; set aside. Place kumquats, remaining cup sugar, and 1/2 cup water in a saucepan over medium heat. Bring to a boil; reduce heat to low. Simmer until kumquats are soft, 15 to 20 minutes. Place kumquats in bottom of each ramekin; set aside. Reserve liquid for poaching whole kumquats for garnish, if desired. Heat oven to 350 degrees. Combine dates and baking soda in a bowl; add 1 cup boiling water; stir to combine; set aside. Sift flour, baking powder, and salt in a bowl; set aside. In an electric mixer fitted with the paddle attachment, beat 4 tablespoons butter and brown sugar until fluffy. Add eggs one at a time, beating after each addition. Add flour mixture; beat until combined. Add date mixture and walnuts; beat until combined. Pour batter into ramekins. Bake until a cake tester inserted in the middle comes out clean, about 30 minutes. Run a knife around puddings' edges; unmold. Drizzle with toffee sauce. Cook's Notes For a colorful garnish, simmer kumquats gently for 15 to 20 minutes in the liquid reserved from poaching the kumquat slices. Rate it Print