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Irresistible Maple Pecan Sticky Toffee Pudding Recipe

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This Maple Pecan Sticky Toffee Pudding combines rich toffee sauce, buttery pecans, and moist cake for a decadent dessert perfect for special occasions or cozy nights in.

Ingredients

Scale
  • 1 cup (150g) chopped dates (pitted)
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) pure maple syrup
  • 1/2 cup (100g) brown sugar
  • 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
  • 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)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease your baking dish with butter or line it with parchment paper.
  2. Place the chopped dates in a bowl and pour the boiling water over them. Let them soak for 15 minutes to soften.
  3. 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. 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. Slowly mix in the maple syrup and prepared dates. The batter will look slightly curdled—don’t worry, this is normal.
  6. 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. Stir in the chopped pecans for a delightful crunch in every bite.
  8. 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. 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. 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.

Notes

[‘Use ripe dates for better texture; Medjool dates work well.’, ‘Fold gently when combining wet and dry ingredients to avoid a dense cake.’, ‘Reheat the toffee sauce just before serving to keep it velvety and smooth.’, ‘Check the pudding with a toothpick—it should come out clean but slightly moist.’, ‘You can prepare the pudding and sauce a day ahead; store them separately and reheat before serving.’, ‘Serve the pudding warm for maximum gooeyness.’]

Nutrition

Keywords: sticky toffee pudding, maple pecan dessert, holiday dessert, easy pudding recipe, toffee sauce

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