Absolutely Sinful Sticky Toffee Pudding with Pecan Toffee Sauce
Indulge in pure decadence with this Absolutely Sinful Sticky Toffee Pudding with Pecan Toffee Sauce, a dessert that's as rich and comforting as it sounds. This classic British favorite begins with a moist and tender date-based sponge cake, lovingly soaked in a luscious pecan toffee sauce for the ultimate flavor infusion. The toasted pecans in the sauce add a delightful crunch, perfectly balancing the gooey sweetness of the pudding. Quick to assemble in just 20 minutes of prep time, this dessert bakes to golden perfection in under an hour. Serve it warm, drizzled generously with the velvety sauce, and pair it with vanilla ice cream or whipped cream for an unforgettable treat. Ideal for cozy evenings or special occasions, this sticky toffee pudding checks every box for a crowd-pleasing dessert packed with rich, caramel-like flavors and irresistible textures.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Pitted dates
- 250 ml Boiling water
- 1 tsp Baking soda
- 110 g Unsalted butter
- 150 g Brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 175 g All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Salt
- 100 g Unsalted butter (for sauce)
- 150 g Brown sugar (for sauce)
- 220 ml Heavy cream
- 1 tsp Vanilla extract (for sauce)
- 100 g Pecans, chopped and toasted
Instructions
Preheat your oven to 180°C (350°F) and lightly grease an 8-inch square baking dish or similar-sized pan.
Place the pitted dates in a heatproof bowl. Pour the boiling water over the dates and sprinkle the baking soda on top. Allow the mixture to sit for 10 minutes to soften the dates.
In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Puree the softened date mixture in a blender or food processor until smooth. Add the puree to the butter mixture and stir until fully combined.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until no streaks of flour remain.
Pour the batter into the greased baking dish and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
While the pudding is baking, make the pecan toffee sauce. In a medium saucepan, melt the butter over medium heat.
Stir in the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble.
Gradually whisk in the heavy cream and simmer the sauce for 5-7 minutes, stirring frequently, until it thickens slightly.
Remove the sauce from heat and stir in the vanilla extract and toasted pecans.
Once the pudding is done, remove it from the oven and let it cool for 5 minutes. Poke small holes all over the surface of the pudding using a skewer or toothpick.
Pour about half of the pecan toffee sauce over the pudding, spreading it evenly so it soaks into the cake.
Cut the pudding into squares and serve warm, drizzled with additional pecan toffee sauce. Pair with vanilla ice cream or whipped cream if desired.
Nutrition Facts
Calories |
5467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.8 g | 427% | |
| Saturated Fat | 161.0 g | 805% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 3215 mg | 140% | |
| Total Carbohydrate | 595.7 g | 217% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 429.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 577 mg | 44% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2585 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
