Description
A comforting British dessert featuring a moist date-based sponge cake, rich maple toffee sauce, and crunchy toasted pecans. This Maple Pecan Sticky Toffee Pudding is perfect for special occasions or cozy nights in.
Ingredients
- 1 cup Medjool dates, pitted and chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup pecans, toasted and chopped
- For the Maple Toffee Sauce:
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For Garnish:
- Chopped pecans
- Whipped cream or vanilla ice cream
Instructions
- Prepare the Dates: In a bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and let them sit for about 15 minutes until softened. Mash slightly with a fork.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper.
- Make the Batter: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the date mixture along with the toasted pecans.
- Bake the Pudding: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 30-35 minutes, or until the pudding is set and a toothpick inserted in the center comes out clean.
- Prepare Maple Toffee Sauce: In a saucepan over medium heat, combine the heavy cream, butter, maple syrup, brown sugar, vanilla, and a pinch of salt. Stir until the butter melts and the mixture comes to a gentle boil. Simmer for about 5-7 minutes until slightly thickened. Remove from heat.
- Serve: Allow the pudding to cool for a few minutes, then cut it into squares. Serve warm drizzled with generous amounts of the maple toffee sauce. Garnish with chopped pecans and a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy!
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- To make it nut-free, you could replace the pecans with chocolate chips or simply omit them entirely.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 pudding square
- Calories: 350-400 calories
- Sugar: High
- Sodium: Moderate
- Fat: High
- Saturated Fat: High
- Unsaturated Fat: Moderate
- Trans Fat: Low
- Carbohydrates: High
- Fiber: Moderate
- Protein: Moderate
- Cholesterol: Moderate
Keywords: Maple Pecan Sticky Toffee, Maple pecan toffee pudding, Sticky toffee pudding with maple and pecans, Homemade maple pecan sticky toffee recipe, Best maple pecan sticky toffee dessert, Easy maple pecan sticky toffee instructions, What is maple pecan sticky toffee, How to make maple pecan sticky toffee, Maple pecan toffee cake, Toffee pudding with maple pecan topping, Rich maple pecan sticky toffee, Decadent maple pecan toffee dessert, Maple pecan sticky toffee pudding recipe, Gluten-free maple pecan sticky toffee, Vegan maple pecan sticky toffee, Alcohol-free maple pecan sticky toffee, Maple pecan sticky toffee sauce, Sticky toffee pudding variations maple pecan, How to serve maple pecan sticky toffee, Maple pecan sticky toffee ingredients