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.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and lightly grease an 8-inch square baking dish or similar-sized pan.

Step 2

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.

Step 3

In a mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Step 4

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

While the pudding is baking, make the pecan toffee sauce. In a medium saucepan, melt the butter over medium heat.

Step 9

Stir in the brown sugar and cook, stirring constantly, until the sugar dissolves and the mixture starts to bubble.

Step 10

Gradually whisk in the heavy cream and simmer the sauce for 5-7 minutes, stirring frequently, until it thickens slightly.

Step 11

Remove the sauce from heat and stir in the vanilla extract and toasted pecans.

Step 12

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.

Step 13

Pour about half of the pecan toffee sauce over the pudding, spreading it evenly so it soaks into the cake.

Step 14

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

Serving size	1576 grams (1576.0g)

Amount per serving	% Daily Value*
Calories	5467

Total Fat 332.80g	427%
Saturated Fat 161.00g	805%
Polyunsaturated Fat NaNg
Cholesterol 1057mg	352%
Sodium 3215mg	140%
Total Carbohydrate 595.70g	217%
Dietary Fiber 28.90g	103%
Total Sugars 429.30g
Protein 46.50g	93%

Vitamin D 146IU	732%
Calcium 577mg	44%
Iron 16mg	91%
Potassium 2585mg	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.

Source of Calories

Fat: 53.8%

Protein: 3.3%

Carbs: 42.8%