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Sticky Toffee Pudding is a beloved British dessert that has captured the hearts of many across the globe. This indulgent treat, characterized by its moist sponge cake drenched in a rich toffee sauce, is often served warm with a dollop of vanilla ice cream or a generous scoop of whipped cream. The origins of Sticky Toffee Pudding are somewhat murky, with claims tracing back to the Lake District of England, where it is said that this comforting dessert was first popularized in the mid-20th century. Traditionally made with dates, this pudding is a prime example of how simple ingredients can come together to create a dessert that feels both luxurious and homey.

Maple Pecan Sticky Toffee Pudding

Indulge in a delicious twist on the classic Sticky Toffee Pudding with this Maple Pecan Sticky Toffee Pudding recipe. This comforting dessert features a moist sponge cake infused with Medjool dates and topped with a rich toffee sauce made from pure maple syrup and crunchy pecans. Perfect for autumn and winter gatherings, this warm treat evokes cozy memories and delightful flavors, making it an ideal choice for any celebration. Enjoy every sweet bite!
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Ingredients
  

For the Pudding:

1 cup pitted Medjool dates, chopped

1 cup boiling water

1 teaspoon baking soda

½ cup unsalted butter, softened

¾ cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon salt

For the Maple Pecan Sauce:

½ cup unsalted butter

1 cup brown sugar, packed

1 cup heavy cream

½ cup pure maple syrup

1 cup pecans, chopped

For Serving:

Vanilla ice cream (optional)

Extra chopped pecans for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper for easy removal.

    Prepare the Dates: In a bowl, combine the chopped dates with the boiling water and baking soda. Let it sit for about 15 minutes until the dates soften.

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

        Combine Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture, mixing until just combined. Stir in the date mixture (including the water) until smooth.

          Bake the Pudding: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack.

            Prepare the Maple Pecan Sauce: In a saucepan over medium heat, melt the butter. Whisk in the brown sugar, heavy cream, and maple syrup. Bring to a gentle boil and simmer for 5-7 minutes until the mixture thickens slightly. Stir in the chopped pecans.

              Serve the Pudding: Cut warm sticky toffee pudding into slices and drizzle generously with the warm maple pecan sauce. Serve with vanilla ice cream if desired and sprinkle additional chopped pecans on top.

                Enjoy: Indulge in this rich and flavorful dessert that embodies the cozy flavors of maple and pecans!

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