This classic British dessert features moist, date-studded sponge cakes topped with a rich, warm pecan toffee sauce. The combination of sweet dates and buttery sponge creates a comforting, indulgent experience perfect for ending a hearty meal. The sauce, made with soft brown sugar, butter, and double cream, offers a smooth, caramel-like texture that pools beautifully around the pudding. Adding chopped pecans introduces a delightful crunch and nutty depth, while a brief grilling step creates a slightly crispy, bubbling top. It is an elegant yet simple treat that feels luxurious without being overly complicated. Ideal for special occasions or weekend brunches, these individual puddings are easy to prepare and reheat, making them a reliable favorite for any home cook looking to impress guests with traditional flavors.
Sticky Toffee Puddings With Pecan Toffee Sauc
Description
This classic British dessert features moist, date-studded sponge cakes topped with a rich, warm pecan toffee sauce. The combination of sweet dates and buttery sponge creates a comforting, indulgent experience perfect for ending a hearty meal. The sauce, made with soft brown sugar, butter, and double cream, offers a smooth, caramel-like texture that pools beautifully around the pudding. Adding chopped pecans introduces a delightful crunch and nutty depth, while a brief grilling step creates a slightly crispy, bubbling top. It is an elegant yet simple treat that feels luxurious without being overly complicated. Ideal for special occasions or weekend brunches, these individual puddings are easy to prepare and reheat, making them a reliable favorite for any home cook looking to impress guests with traditional flavors.Ingredients
Directions
-
Preheat the oven to 350F (180C) or Gas Mark 4.
-
Grease eight 6-ounce pudding basins and place them on a swiss roll tin or baking sheet.
-
Finely chop the dates and place them in a bowl.
-
Pour the boiling water over the chopped dates.
-
Stir in the vanilla essence, coffee essence, and bicarbonate of soda. Set aside to cool slightly.
-
In a large bowl, cream the butter and caster sugar together until light and fluffy.
-
Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
-
Gently fold in the self-raising flour until just combined.
-
Fold in the date mixture, including all the liquid, until evenly distributed. The batter will appear wet and sloppy.
-
Divide the batter evenly among the prepared pudding basins.
-
Bake in the preheated oven for 25 minutes.
-
Remove from the oven and let the puddings rest in their tins for 5 minutes.
-
Turn the puddings out onto a serving plate or return them to the tins if they are ovenproof for grilling.
-
To make the sauce, combine 6 oz soft brown sugar, 4 oz butter, and 6 tbsp double cream in a saucepan.
-
Heat the saucepan over low heat, stirring until the sugar dissolves and the mixture is smooth.
-
Pour the hot sauce over the puddings.
-
Sprinkle 1 oz of chopped pecan nuts over the top of each pudding.
-
Place the puddings under a preheated grill for about 8 minutes, until the tops are slightly crunchy and the sauce is bubbling hot.
-
Serve immediately while hot.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2042.8kcal
- % Daily Value *
- Total Fat 69.0g107%
- Saturated Fat 39.8g199%
- Cholesterol 254.5mg85%
- Sodium 1154.4mg49%
- Total Carbohydrate 349.3g117%
- Dietary Fiber 13.4g54%
- Sugars 226.3g
- Protein 20.1g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover puddings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 30-60 seconds before serving.
Freezing: You can freeze the baked puddings (without the sauce) for up to 3 months. Thaw at room temperature and add fresh sauce when ready to serve.
Substitutions: If you cannot find coffee essence, you can use a teaspoon of instant coffee dissolved in a teaspoon of hot water. Pecans can be substituted with walnuts or hazelnuts.
Tip: Ensure the date mixture is well-mixed with the bicarb of soda before adding to the batter, as this helps create the sponge's rise and texture.
