Maple Walnut Sticky Toffee Pudding

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup maple syrup
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts, divided
• 1 cup dried dates, chopped

Steps

1. 1 Preheat oven to 350°F. Grease an 8-inch square baking dish.
2. 2 In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. 3 In another bowl, mix melted butter, brown sugar, and maple syrup. Stir in buttermilk, egg, and vanilla.
4. 4 Combine wet and dry ingredients until just mixed. Fold in 3/4 cup chopped walnuts and dates.
5. 5 Pour batter into prepared dish. Bake for 35-40 minutes, or until a toothpick comes out clean.
6. 6 For the sauce, combine 1/2 cup maple syrup, 2 tablespoons butter, and a splash of cream in a saucepan. Heat until smooth.
7. 7 Drizzle sauce over warm pudding and sprinkle with remaining walnuts before serving.

Equipment

• 8-inch square baking dish
• Mixing bowls
• Whisk
• Toothpick

Variations

• Add a splash of bourbon to the sauce for an adult twist.

Substitutions

• Use almond milk in place of buttermilk for a dairy-free option.

Pairings

• Perfect with a hot cup of coffee or a glass of tawny port.

Nutrition

Tips

• Soak the dates in hot water for 10 minutes before chopping for extra softness.
• For a richer flavor, use dark brown sugar.

Storage

Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 20-30 seconds.

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

Serving Suggestions

• Serve with a scoop of vanilla ice cream or a dollop of whipped cream.

FAQ