Description
At its core, Caramel Pecan Sticky Toffee Pudding is a decadent baked dessert consisting of a moist, tender sponge cake crafted with finely chopped dates. The dates are soaked in boiling water with a touch of baking soda, which breaks down their fibers and transforms them into a silky puree. This natural sweetness gives the cake its signature depth of flavor, dark color, and remarkably tender texture.
Ingredients
For the sticky toffee pudding
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200 g (about 1¼ cups) pitted dates, chopped
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200 ml (¾ cup + 1 tbsp) boiling water
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1 tsp baking soda
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100 g (7 tbsp) unsalted butter, softened
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120 g (½ cup + 2 tbsp) brown sugar
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2 large eggs
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1 tsp vanilla extract
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175 g (1⅓ cups) all-purpose flour
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1 tsp baking powder
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¼ tsp salt
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½ tsp ground cinnamon (optional)
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60 g (½ cup) pecans, roughly chopped and lightly toasted
For the caramel toffee sauce
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100 g (7 tbsp) unsalted butter
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150 g (¾ cup, packed) brown sugar
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200 ml (¾ cup + 1 tbsp) heavy cream
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2 tbsp golden syrup or maple syrup
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1 tsp vanilla extract
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A pinch of salt
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50 g (⅓ cup) pecans, roughly chopped
Instructions
1. Prepare the dates
Preheat the oven to 180°C (350°F). Grease an 20 cm (8-inch) square baking dish. Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Leave for 10 minutes, then mash lightly with a fork.
2. Make the pudding batter
Beat the softened butter and brown sugar until creamy. Add the eggs one at a time, followed by the vanilla. In a separate bowl, combine the flour, baking powder, salt, and cinnamon.
3. Combine and add pecans
Fold the dry ingredients into the butter mixture. Stir in the softened dates and their liquid until just combined. Fold in the toasted chopped pecans. The batter will be thick and moist.
4. Bake until tender
Pour the batter into the prepared dish and smooth the top. Bake for 30–35 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking.
5. Make the caramel sauce
Melt the butter in a saucepan over medium-low heat. Stir in the brown sugar and golden syrup. Add the cream gradually and simmer gently for 3–5 minutes, stirring, until glossy and slightly thickened. Remove from the heat and add the vanilla and salt.
6. Add the sticky toffee topping
While the pudding is still warm, prick the surface with a skewer. Spoon over a few tablespoons of warm caramel sauce so it soaks into the cake. Scatter the remaining pecans over the top and pour on more sauce just before serving
Notes
For the ultimate indulgence, serve this warm Caramel Pecan Sticky Toffee Pudding with a scoop of vanilla ice cream and an extra drizzle of buttery caramel sauce. Toasted pecans add a delightful crunch, perfectly balancing the rich, soft, and sticky sweetness of every bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice (approximately 150 g)
- Calories: 480 kcal
Keywords: Sticky toffee date pudding with pecans, caramel date sponge cake, pecan sticky toffee dessert