Irresistible Maple Pecan Sticky Toffee Pudding Recipe

The rich aroma of caramelized sugar and buttery pecans wafting through your kitchen is pure magic. This irresistible Maple Pecan Sticky Toffee Pudding has that perfect balance of sweetness, nuttiness, and indulgence that warms your soul. I first stumbled upon sticky toffee pudding years ago during a holiday dinner, and it quickly became a family favorite. Over time, I gave it my own twist by adding maple syrup and crunchy pecans, and it’s been a showstopper ever since. Trust me—this is the dessert you’ll want on every festive table or cozy night in. Let’s dive in!

Why You’ll Love This Recipe

• Perfectly indulgent: The combination of rich toffee sauce, buttery pecans, and moist cake creates a decadent dessert that’s hard to resist.
• Easy to make: Don’t let the fancy name fool you—this recipe is simple and straightforward, even for beginners.
• Maple magic: The addition of maple syrup adds a unique depth of flavor that pairs beautifully with the pecans.
• Great for special occasions: Whether it’s a holiday feast or a cozy dinner party, this dessert will impress your guests.
• Family-approved: Kids and adults alike rave about the melt-in-your-mouth texture and the irresistible taste.

What sets this Maple Pecan Sticky Toffee Pudding apart is the blend of classic comfort and a subtle twist. The maple syrup elevates the sweetness without overpowering, while the pecans add that delightful crunch. It’s the kind of dessert that you savor slowly, yet you can’t help but go back for seconds. Plus, it’s versatile—serve it warm with ice cream, whipped cream, or just a drizzle of extra toffee sauce. It’s pure dessert heaven!

What Ingredients You Will Need

This recipe uses simple ingredients that come together for a truly indulgent dessert. Here’s what you’ll need:

• For the pudding:
• 1 cup (150g) chopped dates (pitted)
• 1 cup (240ml) boiling water
• 1/2 cup (120ml) pure maple syrup (adds a warm, rich sweetness)
• 1/2 cup (100g) brown sugar (for a deep caramel flavor)
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs
• 1 1/4 cups (160g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (60g) chopped pecans (for added crunch)
• For the toffee sauce:
• 1 cup (200g) brown sugar
• 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (56g) unsalted butter
• Pinch of salt
• 1/2 cup (60g) chopped pecans (optional, for garnish)

If you’re missing an ingredient, don’t worry! You can swap brown sugar for coconut sugar for a slightly different flavor, or use walnuts instead of pecans. If you’re dairy-free, substitute butter with coconut oil and heavy cream with coconut cream.

Equipment Needed

• Mixing bowls – Essential for combining ingredients without a mess.
• Electric mixer or whisk – To cream the butter and sugar effortlessly.
• Baking dish (8×8-inch or similar) – Perfect for achieving an even bake.
• Heatproof saucepan – For making the delicious toffee sauce.
• Spatula – Makes mixing a breeze and ensures no batter is left behind.
• Measuring cups and spoons – Accuracy is key in baking!

If you don’t have an electric mixer, a sturdy whisk and some elbow grease work just fine. For the baking dish, a standard oven-safe glass or metal pan will do the trick. Just ensure it’s greased or lined with parchment paper for easy removal.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and grease your baking dish with butter or line it with parchment paper.
2. Prepare the dates: Place the chopped dates in a bowl and pour the boiling water over them. Let them soak for 15 minutes to soften.
3. Blend the dates: After soaking, mash the dates into a coarse paste using a fork or blend them for a smoother texture. Stir in the baking soda and set aside.
4. Mix the wet ingredients: In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Add the maple syrup and date mixture: Slowly mix in the maple syrup and prepared dates. The batter will look slightly curdled—don’t worry, this is normal!
6. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined.
7. Fold in the pecans: Stir in the chopped pecans for a delightful crunch in every bite.
8. Pour and bake: Transfer the batter into the prepared baking dish and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Make the toffee sauce: While the pudding bakes, combine the brown sugar, heavy cream, maple syrup, butter, and salt in a saucepan over medium heat. Stir continuously until the mixture turns into a smooth, glossy sauce (about 5-7 minutes).
10. Serve: Once the pudding is baked, poke holes across the surface using a skewer or fork. Pour half of the warm toffee sauce over the pudding, letting it soak in. Serve warm with extra toffee sauce and a sprinkle of pecans.

Cooking Tips & Techniques

• Use ripe dates: The softer the dates, the better the texture of the pudding. Medjool dates work beautifully.
• Don’t overmix: When combining wet and dry ingredients, fold gently to avoid a dense cake.
• Warm the sauce: Reheat the toffee sauce just before serving to keep it velvety and smooth.
• Test for doneness: Check the pudding with a toothpick—it should come out clean but slightly moist.
• Make ahead: You can prepare the pudding and sauce a day ahead; just store them separately and reheat before serving.
• Serve immediately: This pudding is best enjoyed warm, straight out of the oven, for maximum gooeyness.

Variations & Adaptations

• Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
• Dairy-Free Adaptation: Swap butter for coconut oil and heavy cream for coconut cream to make the recipe dairy-free.
• Seasonal Twist: Add a touch of cinnamon, nutmeg, or pumpkin pie spice to the batter for a fall-inspired version.
• Nut-Free Version: Skip the pecans entirely or substitute with sunflower seeds for a similar crunch.
• Extra indulgence: Mix chopped chocolate into the batter for a chocolaty surprise.

My personal favorite variation is adding a splash of bourbon to the toffee sauce for a rich, smoky flavor—it’s a game-changer!

Serving & Storage Suggestions

Serve this Maple Pecan Sticky Toffee Pudding warm and gooey. For an extra indulgent experience, pair it with vanilla ice cream or a dollop of whipped cream. Sprinkle with chopped pecans for that final touch of elegance.

If you’re hosting, serve it directly in the baking dish for a rustic presentation. Alternatively, cut into squares and serve on individual plates for a polished look.

To store leftovers, cover the pudding tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 5 days. To reheat, microwave individual portions for about 30 seconds or warm the whole dish in the oven at 300°F (150°C) for 10-15 minutes. The toffee sauce can be stored separately in the fridge and reheated gently on the stovetop or microwave before serving.

Nutritional Information & Benefits

While this is a dessert meant for indulging, it does have a few redeeming qualities!

• Rich in fiber from the dates and pecans.
• Maple syrup provides natural sweetness and a boost of antioxidants.
• Pecans are high in healthy fats and vitamins like vitamin E.

Keep in mind that this pudding contains dairy and nuts, so it’s not suitable for those with allergies to these ingredients. For dietary restrictions, use the variation tips above to customize the recipe to your needs.

Conclusion

This Maple Pecan Sticky Toffee Pudding is everything you want in a dessert—indulgent, comforting, and absolutely delicious. Whether you’re enjoying it after a holiday meal or treating yourself on a quiet evening, it’s sure to impress. The balance of maple syrup, crunchy pecans, and velvety toffee sauce makes it a recipe worth sharing.

If you try this recipe, let me know how it turns out in the comments below! Did you customize it or stick to the classic version? Either way, I hope this pudding brings a little sweetness into your life.

Happy baking—and don’t forget to savor every bite!

FAQs

Can I make this pudding ahead of time?

Absolutely! You can prepare the pudding and sauce a day ahead. Store them separately and reheat before serving.

What’s the best substitute for pecans?

If you’re out of pecans, try walnuts or skip the nuts entirely for a smooth pudding experience.

Can I use a different sweetener instead of maple syrup?

Yes, honey or agave syrup can be used as substitutes, though they will slightly alter the flavor.

Can I freeze sticky toffee pudding?

Yes! Wrap the pudding tightly in plastic wrap and freeze for up to 3 months. Defrost and reheat when ready to serve.

What can I serve with this pudding?

Vanilla ice cream, whipped cream, or a warm cup of coffee or tea pair perfectly with this dessert.

Print