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Sticky toffee pudding is a dessert that embodies warmth, comfort, and indulgence, making it a beloved classic in many households. Originating from the United Kingdom, this rich and moist pudding is typically made with a luscious toffee sauce and dates, resulting in a sweet, melt-in-your-mouth experience. However, today we are putting a delightful twist on this traditional dish by incorporating bourbon and pecans, elevating it to new flavor heights.

Bourbon Pecan Sticky Toffee Pudding – Irresistible!

Discover the decadent delight of Bourbon Pecan Sticky Toffee Pudding—a modern twist on a classic British dessert. This rich and luxurious pudding features a moist date-based sponge coated in a bourbon-infused toffee sauce and topped with crunchy pecans. Perfect for cozy nights or festive gatherings, this recipe guides you step-by-step to create an indulgent treat that will impress your guests. Elevate your dessert game with this comforting, flavorful masterpiece.
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Ingredients
  

For the Sticky Toffee Pudding:

1 cup pitted, chopped dates

1 cup water

1 teaspoon baking soda

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

For the Bourbon Pecan Sauce:

1/2 cup unsalted butter

1 cup brown sugar, packed

1/2 cup heavy cream

1/4 cup bourbon

1 cup pecans, chopped

A pinch of salt

For Garnishing:

Whipped cream or vanilla ice cream

Additional chopped pecans

Instructions
 

Prep the Dates: In a small saucepan, combine the chopped dates and water. Bring to a gentle boil, then remove from heat and stir in the baking soda. Let it sit for about 10-15 minutes until slightly thickened and softened.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This should take about 3-5 minutes using an electric mixer.

      Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.

          Mix Everything Together: Gradually fold the dry ingredients into the butter mixture, alternating with the date mixture. Be careful not to over-mix.

            Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal.

              Bake the Pudding: Pour the batter into the prepared dish, smoothing the top, and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

                Make the Bourbon Pecan Sauce: While the pudding is baking, combine the butter, brown sugar, heavy cream, bourbon, chopped pecans, and a pinch of salt in a saucepan over medium heat. Stir until the butter and sugar dissolve. Allow the sauce to simmer for about 5 minutes until smooth and slightly thickened.

                  Serve: Once the pudding is baked, let it cool for a few minutes before cutting it into squares. Serve warm, drizzled generously with the bourbon pecan sauce and a scoop of whipped cream or vanilla ice cream on the side.

                    Garnish: Top with additional chopped pecans for a lovely crunch.

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 8 servings