Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce Recipe

Ingredients for Absolutely Sinful Sticky Toffee Pudding With Pecan Toffee Sauce

• 100g unsalted butter
• Soft Brown Sugar
• 2 large eggs
• Self Raising Flour
• 200g pitted Medjool dates
• 150ml boiling water
• 1 tsp vanilla essence
• Instant Coffee Granules
• 1 tsp bicarbonate of soda
• 200ml double cream
• Pecan Nuts

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

1. Preheat oven to 180°C (160°C fan/Gas Mark 4). Grease and flour a 20cm square baking tin.
2. Place dates in a bowl and pour over boiling water. Leave to soak for at least 30 minutes.
3. Cream together softened butter and sugar until light and fluffy.
4. Beat in eggs one at a time, then stir in vanilla essence.
5. Sift together flour and bicarbonate of soda. Gently fold into the butter mixture.
6. Drain the dates and roughly chop. Stir into the batter along with the pecan halves.
7. Pour batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
8. 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.
9. Bring to a simmer, stirring constantly, for about 5 minutes until thickened slightly.
10. Remove from heat and stir in the double cream and chopped pecans.
11. 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.
12. Serve warm, ideally with vanilla ice cream or custard.