Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce Recipe

Name: Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce
Prep time: 30 min
Cook time: 108 min
Total time: 138 min
Yield: Serves 1 or more
Ingredients: 1/4 cup butter; 1/2 cup soft brown sugar; 2 large eggs; 1 1/2 cups self-raising flour; 1 1/2 cups chopped pitted dates; 1 1/2 cups boiling water; 1 teaspoon vanilla essence; 1 teaspoon instant coffee granules; 1 teaspoon bicarbonate of soda; 1/4 cup double cream; 3/4 cup pecan nuts; 1 tablespoon golden syrup

Indulge in pure decadence with this Absolutely Sinful Sticky Toffee Pudding! A melt-in-your-mouth masterpiece of light textures and rich flavors, perfect for Christmas, New Year, or any special occasion. This modern British classic, inspired by Delia Smith and boasting an extra-generous pecan toffee sauce (because let's face it, everyone fights over it!), is sure to impress. Easily made ahead and frozen for stress-free entertaining. Step-by-step photos guide you through each stage, ensuring even first-timers achieve pudding perfection. Prepare to be amazed!

Prep Time 30 mins

Cook Time 108 mins

Calories 687.4 kcal

Protein 11g

Rating 4.5 (2 Reviews)

Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce

1/4 cup butter
1/2 cup soft brown sugar
2 large eggs
1 1/2 cups self-raising flour
1 1/2 cups chopped pitted dates
1 1/2 cups boiling water
1 teaspoon vanilla essence
1 teaspoon instant coffee granules
1 teaspoon bicarbonate of soda
1/4 cup double cream
3/4 cup pecan nuts
1 tablespoon golden syrup

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How to Make Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce

Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm square baking tin.
Place dates in a bowl and pour over boiling water. Leave to soak for at least 30 minutes.
Cream together softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla essence.
Sift together flour and bicarbonate of soda. Gently fold into the butter mixture.
Drain the dates and roughly chop. Stir into the batter along with the pecan halves.
Pour batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
Meanwhile, prepare the toffee sauce. Combine butter, brown sugar, and golden syrup in a saucepan over medium heat. Stir until sugar dissolves and butter is melted.
Bring to a simmer, stirring constantly, for about 5 minutes until thickened slightly.
Remove from heat and stir in the double cream and chopped pecans.
Once the pudding is baked, let it cool slightly in the tin before serving. Pour generous amounts of the warm toffee sauce over the pudding.
Serve warm, ideally with vanilla ice cream or custard.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

233g

Fat

112g

Carbs

26g

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Sweets & Sides Desserts European Holiday Recipes Baking

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Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Eggs Dairy Fruit European Dinner Party Heirloom Historical Holiday Event Kid Friendly Vegetarian Cakes Puddings And Mousses English Scottish Nuts Eggs Dietary Christmas Welsh Comfort Food Oamc Freezer Make Ahead Pitted Fruit Taste Mood Number Of Servings Presentation Served Hot 4 Hours Or Less