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Sticky toffee pudding is a dessert that has charmed palates across the globe, earning a well-deserved reputation as a quintessentially British treat. This delightful dessert is characterized by its moist sponge made with finely chopped dates, drenched in a luscious toffee sauce that oozes sweetness with every bite. Traditionally served warm and often accompanied by a scoop of vanilla ice cream or a dollop of thick cream, sticky toffee pudding is the kind of indulgence that can turn an ordinary meal into a luxurious feast.

Bourbon Pecan Sticky Toffee Pudding – Irresistible!

Indulge in the luxurious flavors of Bourbon Pecan Sticky Toffee Pudding, a delightful twist on the classic British dessert. This recipe combines moist Medjool dates, crunchy pecans, and rich bourbon for an extraordinary treat that elevates any occasion. The pudding is drenched in a warm toffee sauce, creating a heavenly experience that is best enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream. Perfect for impressing guests or treating yourself!
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Ingredients
  

For the Pudding:

1 cup medjool dates, pitted and chopped

1 cup boiling water

1 teaspoon baking soda

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup pecans, chopped

For the Toffee Sauce:

1 cup brown sugar, packed

1/2 cup heavy cream

1/4 cup unsalted butter

1/4 cup bourbon

1 teaspoon vanilla extract

A pinch of salt

For Garnish:

Chopped pecans

Whipped cream or vanilla ice cream

Instructions
 

Prep the Dates: In a medium bowl, combine the chopped medjool dates and boiling water. Stir in the baking soda and let it sit for about 15 minutes to soften the dates.

    Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy, about 3-4 minutes.

      Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated before adding the next.

        Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

          Combine Mixtures: Slowly add the dry ingredients to the wet mixture. Stir until just combined.

            Incorporate Dates and Pecans: Fold in the date mixture (with any excess liquid) along with the chopped pecans until evenly distributed.

              Bake the Pudding: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and pour the batter into it. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

                Prepare the Toffee Sauce: While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the brown sugar, heavy cream, butter, bourbon, vanilla extract, and a pinch of salt. Stir continuously until the mixture is smooth and bubbly. Let it boil for about 2 minutes before removing it from the heat.

                  Glaze the Pudding: Once done, remove the pudding from the oven and let it rest for about 5 minutes. Prick the top using a fork, then pour half of the warm toffee sauce over it, allowing it to soak in.

                    Serve: Slice the pudding and serve warm with additional toffee sauce drizzled on top. Garnish with chopped pecans and a dollop of whipped cream or a scoop of vanilla ice cream.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8