Maple Pecan Sticky Toffee Pudding

• 1 1/2 cups pitted dates, chopped
• 1 1/4 cups boiling water
• 2 tablespoons butter
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 2 tablespoons maple syrup (for sauce)

Steps

1. 1 Preheat oven to 350°F. Grease an 8x8-inch baking dish.
2. 2 In a medium bowl, combine chopped dates and boiling water. Let sit for 15 minutes.
3. 3 In a small saucepan, melt 2 tablespoons butter and stir in baking soda. Add to date mixture.
4. 4 In another bowl, whisk together flour, baking powder, and salt. Set aside.
5. 5 In a large mixing bowl, beat brown sugar, maple syrup, eggs, and vanilla until smooth.
6. 6 Stir in the date mixture and flour mixture alternately into the egg mixture, beginning and ending with the flour.
7. 7 Fold in chopped pecans.
8. 8 Pour batter into prepared baking dish and bake for 40-45 minutes, or until a toothpick comes out clean.
9. 9 For the sauce, heat heavy cream, 2 tablespoons butter, and 2 tablespoons maple syrup in a saucepan until just simmering.
10. 10 Pour warm sauce over the pudding before serving.
11. 11 Let the pudding cool slightly before serving with additional sauce drizzled on top.

Equipment

• 8x8-inch baking dish
• Mixing bowls
• Whisk
• Saucepan

Variations

• Add a splash of bourbon to the sauce for an adult twist.
• Use walnuts instead of pecans for a different nutty flavor.

Substitutions

• Use dark brown sugar if light brown is unavailable.
• Substitute almond milk for heavy cream in the sauce for a lighter option.

Pairings

• Serve with a glass of tawny port.
• Offer alongside a selection of cheeses.

Nutrition

Tips

• For a richer flavor, soak the dates in maple-flavored coffee instead of plain water.
• Serve with a scoop of vanilla ice cream for a delightful contrast.

Storage

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave with a splash of water or cream.

Freezing: Freezes well for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with vanilla ice cream or whipped cream.
• Pair with a strong black coffee.

FAQ