Description
This Maple Pecan Sticky Toffee Pudding is a luscious dessert featuring moist date-infused cake baked to perfection and topped with a rich, buttery toffee sauce enhanced by warm vanilla and crunchy pecan nuts. The perfect treat to satisfy any sweet tooth with its classic sticky texture and deep caramel flavors.
Ingredients
Scale
Pudding
- 200 grams (7 oz) dates, pitted and chopped
- 250 milliliters (1 cup) boiling water
- 1 teaspoon baking soda
- 100 grams (1/2 cup) unsalted butter, softened
- 150 grams (3/4 cup) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams (3.5 oz) pecans, chopped (reserve some for garnish)
Toffee Sauce
- 200 grams (1 cup) brown sugar
- 100 grams (1/2 cup) unsalted butter
- 250 milliliters (1 cup) heavy cream
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Soak Dates: Place the chopped dates in a bowl and pour over the boiling water. Add the baking soda and stir gently. Let this mixture sit for 10 minutes to soften, which enhances the dates’ sweetness and texture for your pudding.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy. This creates a smooth base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for aromatic flavor.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with spoonfuls of the soaked date mixture. Fold in the chopped pecans gently to distribute evenly through the batter.
- Bake the Pudding: Pour the batter into a greased baking dish and place it in a preheated oven at 180°C (350°F). Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the pudding is cooked through.
- Prepare Toffee Sauce: While the pudding bakes, combine the brown sugar, butter, and heavy cream in a saucepan. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, stirring continuously. Remove from heat and stir in the vanilla extract and a pinch of salt to balance the sweetness.
- Serve: Once the pudding is baked, allow it to cool slightly. Serve warm with the rich toffee sauce generously drizzled over the top. Garnish with reserved chopped pecans for added texture and a nutty finish.
Notes
- Ensure dates are chopped finely for even texture in the pudding.
- Use unsalted butter in both pudding and sauce to control salt levels.
- Let the pudding cool just enough before serving to allow the toffee sauce to soak in without melting the pecan garnish too much.
- You can prepare the toffee sauce ahead of time and gently reheat before serving.
- Substitute heavy cream with coconut cream for a dairy-free variation, though flavor and texture will change.
