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Sticky toffee pudding with dates and pecans
5 from 3 votes

Sticky toffee pudding with dates and pecans

A decadent and delicious Sticky toffee pudding with dates and pecans

Prep Time
20 mins
Cook Time
35 mins
Servings: 6
Course: Dessert
Cuisine: British

Ingredients

Pudding:
  • 100 grams dates chopped
  • 1 espresso use 2 teaspoons instant coffee granules or 1 tsp instant espresso powder, double, with boiling water
  • 1/2 tsp bicarbonate of soda
  • 50 grams salted butter Kerrygold brand
  • 100 grams soft brown sugar or light brown sugar, or muscovado or Demerara sugar
  • 2 egg free-range; large
  • 1 tsp vanilla extract
  • 175 grams self-raising flour
  • 50 grams pecan chopped
Toffee sauce:
  • 175 grams light soft brown sugar
  • 75 grams butter
  • 200 ml cream
  • 1 tsp vanilla extract
  • 50 grams pecan nuts chopped, toasted
  • 1-2 Tbsp molasses optional, to darken the sauce
  • sprinkle sea salt optional, flakes

Instructions

    Cup of Yum
  1. Preheat the oven to 180C / 350F and grease a 23cm x 15cm or 20cm x 20cm ceramic dish or. Other oven-proof dish with Kerrygold butter.
  2. Make a double espresso and add that to a jug. Add boiling water to make 200ml in total liquid. Alternatively, make 200ml of hot coffee (not too strong).
  3. Put the chopped dates in a bowl and pour over the hot coffee and add 1/2 tsp bicarb and set aside to rehydrate for about 10 minutes, stirring it.
  4. Using an electric mixer, beat the butter and sugar until light and fluffy.
  5. Add the vanilla extract and then each egg one at a time, ensuring you mix well before the next addition. The mixture should be pale and fluffy.
  6. Add the flour and give it a brief mix, then add the pecans, and dates along with all the coffee liquid it was soaking in. Mix until well combined by hand.
  7. Tip the batter into the buttered dish and bake for 30 – 35 minutes until the pudding is springy to the touch or when a knife is inserted into the middle it comes out clean. If necessary, cover the pudding with a piece of foil from about 20 minutes into the baking time to prevent over browning.
  8. While the pudding is baking, make the sauce. Add all the ingredients to a small pot and bring to a boil over low heat dissolving the sugar. Allow it to bubble for a minute or 2.
  9. When the dessert comes out the oven, stab it with a fork all over the surface to make a few holes. Pour half the hot sauce over the pudding. Reserve the rest to serve warm with the pudding.
  10. Sprinkle over the toasted pecan nuts and serve with vanilla ice cream.

Notes

  • The toffee sauce can be mad ein advance and re heated just before serving.
  • The pecan nuts can be roasted while hte oven in preheating to save and extra step. Make sure you watch closely so they do not burn.