Go Back
The origins of sticky toffee pudding are somewhat murky, with various claims surrounding its birthplace. Some suggest it hails from the Lake District in England, where it was first served in the 20th century. Others argue that it may have roots in traditional British desserts that utilized dried fruits and rich sauces. Regardless of its beginnings, sticky toffee pudding has become a staple of British cuisine, celebrated for its comforting qualities and the nostalgia it evokes.

Maple Pecan Sticky Toffee Pudding

Discover the ultimate comfort dessert with this Maple Pecan Sticky Toffee Pudding recipe. Infusing the classic British treat with maple syrup and pecans, this moist sponge cake drizzled in warm toffee sauce takes indulgence to a whole new level. Each bite offers a delightful mix of rich, nutty flavors that finish any meal perfectly. Follow our step-by-step guide to create this irresistible dessert that’s sure to impress friends and family alike.
Print Recipe Pin Recipe

Ingredients
  

For the Pudding:

1 cup packed pitted dates, chopped

1 cup boiling water

1 tsp baking soda

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup maple syrup

2 large eggs

1 tsp vanilla extract

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup chopped pecans (plus extra for garnish)

For the Toffee Sauce:

1 cup heavy cream

1/2 cup brown sugar, packed

1/4 cup maple syrup

1/4 cup unsalted butter

1/2 tsp vanilla extract

A pinch of salt

Instructions
 

Prepare the Dates: In a bowl, combine the chopped dates with boiling water and baking soda. Let it steep for about 15 minutes until softened. Once softened, blend the date mixture until smooth and set aside.

    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or a similar-sized baking dish.

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

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the pureed date mixture until just combined. Fold in the chopped pecans gently.

          Bake the Pudding: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before transferring to a wire rack.

            Prepare Toffee Sauce: While the pudding is baking, in a saucepan over medium heat, combine the heavy cream, brown sugar, maple syrup, butter, vanilla extract, and a pinch of salt. Stir until the mixture comes to a gentle boil. Let it simmer for about 5 minutes, stirring frequently, until thickened.

              Serve: Once the pudding is cooled, cut it into squares or wedges. Serve warm, drizzled generously with the toffee sauce and topped with additional pecans for garnish.

                Enjoy: Pair this delightful dessert with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

                  Prep Time, Total Time, Servings: 20 mins | 1 hr | 8 servings