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Pecans are a delightful addition to the Maple Pecan Sticky Toffee Pudding, contributing a rich, buttery flavor and crunchy texture that perfectly contrasts the soft, moist pudding. When selecting pecans, look for those that are plump, glossy, and free of any dark spots or blemishes. Freshness is key, as stale nuts can detract from the overall flavor of your dessert.

Maple Pecan Sticky Toffee Pudding

Discover the comforting charm of Maple Pecan Sticky Toffee Pudding, a delightful twist on the classic British dessert. This recipe features a moist sponge cake made with Medjool dates, drenched in a rich toffee sauce enhanced by the warm flavors of maple syrup and the crunch of pecans. Perfect for any occasion, this indulgent dish brings families together, creating sweet memories with every bite. Try it today and elevate your dessert game!
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Ingredients
  

For the Pudding:

1 cup pitted medjool dates, chopped

1 ½ cups water

1 tsp baking soda

½ cup unsalted butter, softened

¾ cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

1 cup all-purpose flour

1 ½ tsp baking powder

½ tsp salt

For the Sauce:

½ cup unsalted butter

1 cup heavy cream

1 cup pure maple syrup

¼ cup dark brown sugar

1 tsp vanilla extract

1 cup pecans, roughly chopped

For Serving:

Whipped cream or vanilla ice cream (optional)

Extra pecans for garnish

Instructions
 

Prepare the Dates: In a saucepan, combine the chopped dates and water. Bring it to a boil, then reduce heat and simmer for about 5 minutes until the dates are soft. Remove from heat, stir in the baking soda, and let it cool for about 10 minutes.

    Make the Pudding Batter: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

      Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry mixture to the butter mixture, alternating with the date mixture, until just combined. Do not over mix!

        Bake the Pudding: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or individual ramekins. Pour the pudding batter into the pan(s) and smooth the top. Bake for 30-35 minutes (20-25 minutes for ramekins) until a skewer inserted into the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.

          Prepare the Maple Sauce: In a saucepan over medium heat, combine the unsalted butter, heavy cream, maple syrup, and dark brown sugar. Stir until the mixture comes to a gentle boil, then reduce heat and simmer for about 5 minutes until slightly thickened. Stir in the vanilla extract and chopped pecans.

            Serve the Pudding: Slice the sticky toffee pudding into portions, and drizzle with the warm maple sauce. For an indulgent touch, top with whipped cream or a scoop of vanilla ice cream, and sprinkle extra pecans on top.

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