Maple Pecan Sticky Toffee Pudding

Sticky Toffee Pudding is a classic British dessert that has captivated taste buds across the globe with its rich flavor and comforting texture. Originating from the UK, this indulgent treat typically features a moist sponge cake made with finely chopped dates, drenched in a luscious toffee sauce. Its origins are somewhat shrouded in mystery, with several regions claiming to be the birthplace of this beloved dessert. Regardless of its exact roots, Sticky Toffee Pudding has become a staple in British cuisine and a favorite in many households, especially as a cozy treat during colder months.

Discover the delightful twist on a classic with this Maple Pecan Sticky Toffee Pudding recipe. This indulgent British dessert combines the rich flavors of moist date cake, luscious toffee sauce, and the unique essence of maple syrup, all enhanced by crunchy pecans. Perfect for cozy gatherings or a comforting treat at home, this dessert is both nostalgic and innovative, showcasing a balance of sweetness and nuttiness that will please any palate. Enjoy baking and sharing this heartwarming dessert!

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Ingredients

For the Pudding:

200g (about 1 cup) pitted Medjool dates, chopped

1 teaspoon baking soda

250ml (1 cup) boiling water

100g (½ cup) unsalted butter, softened

150g (¾ cup) brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

180g (1 ½ cups) all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

For the Sauce:

100g (½ cup) unsalted butter

200g (1 cup) brown sugar, packed

250ml (1 cup) heavy cream

60ml (¼ cup) pure maple syrup

A pinch of salt

For the Topping:

100g (about 1 cup) pecans, toasted and roughly chopped

Extra maple syrup for drizzling

Instructions

Prep the Dates: In a medium bowl, combine the chopped dates and baking soda. Pour the boiling water over the dates and set aside to let them soften for about 15 minutes. After the mixture has cooled, blend it in a food processor until smooth.

Make the Batter: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and the blended date mixture until well combined.

Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.

Bake the Pudding: Preheat your oven to 180°C (350°F). Grease a rectangular baking dish or individual ramekins and pour the batter evenly into the prepared dish. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Sauce: While the pudding is baking, make the sauce by melting the butter in a saucepan over medium heat. Stir in the brown sugar and allow it to dissolve, then pour in the heavy cream and maple syrup. Stir until completely combined and simmer for about 5 minutes until slightly thickened. Add a pinch of salt to enhance the flavors.

Finishing Touches: When the pudding is done, remove it from the oven and let it cool for 5 minutes. Poke holes in the pudding using a skewer or toothpick, then pour half of the warm sauce over it, allowing it to soak in.

Serve: To serve, slice the pudding into squares or scoop individual servings from ramekins. Drizzle the remaining warm sauce over each piece and generously top with toasted pecans. For an extra touch, drizzle a bit more maple syrup over the top before serving.

Prep Time, Total Time, Servings: 20 mins | 1 hr | 8 servings