Toffee Kumquat Pudding

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.


  • 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


  1. 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.

  2. 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.

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