Description

This Maple Pecan Sticky Toffee Pudding is rich, decadent, and absolutely irresistible. With its moist sponge cake, sweet maple-toffee sauce, and buttery pecan crunch, it’s the perfect dessert for cozy autumn evenings or festive holiday dinners. Served warm with a scoop of vanilla ice cream or whipped cream, it creates a show-stopping finale to any meal. A comforting, elegant twist on the British classic, this dessert is one you’ll want to make again and again.

Ingredients

Scale

For the Cake:

1 cup chopped dates
1 cup boiling water
1 tsp baking soda
1 ¼ cups all-purpose flour
1 tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
2 large eggs
¼ cup pure maple syrup
1 tsp vanilla extract
½ cup chopped pecans

For the Maple Toffee Sauce:

½ cup unsalted butter
1 cup brown sugar
½ cup heavy cream
¼ cup pure maple syrup
Pinch of salt

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Instructions

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a bowl, combine chopped dates, boiling water, and baking soda. Let sit 10 minutes.
In another bowl, whisk flour, baking powder, and salt.
Cream butter and brown sugar until fluffy. Add eggs, maple syrup, and vanilla.
Stir in soaked dates (with liquid), then gently fold in dry ingredients and pecans.
Pour into baking dish and bake 35–40 minutes until golden and set.
For sauce: melt butter in a saucepan, add brown sugar, cream, maple syrup, and salt. Simmer 5 minutes until thickened.

Pour warm sauce over baked pudding. Serve with ice cream or whipped cream.

Notes

Add extra pecans on top for crunch and presentation.

Can be made ahead; reheat gently and drizzle with sauce before serving.

Try serving with bourbon-spiked whipped cream for a festive twist.