Caramel Pecan Sticky Toffee Pudding Recipe
A decadent sticky toffee pudding served warm with gooey caramel, vanilla ice cream, and candied pecans. Not served with ice cream for takeout and delivery.
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Ingredients
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Pudding
Sticky Toffee (Caramel) Sauce
Candied Pecans (for garnish and texture)
Finishing (optional for dine-in)
Method
Pudding
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Grease an 8x8-inch (or similar 2-quart) baking dish and line with parchment paper leaving a small overhang for easy removal.
- 2
Soak dates
Place the chopped pitted dates in a heatproof bowl. Stir the instant espresso powder (if using) into the boiling water, then pour the boiling water over the dates. Let sit 10 minutes to soften, then mash with a fork or pulse briefly in a food processor to a chunky paste; reserve any liquid.
- 3
Cream butter and sugars
In a large bowl or stand mixer fitted with a paddle, cream the softened butter with the granulated sugar and 1/4 cup light brown sugar until light and fluffy, about 2–3 minutes.
- 4
- 5
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- 6
Alternate dry and wet
With the mixer on low, add one-third of the flour mixture to the creamed butter, then half the buttermilk, alternating and ending with the flour. Mix until just combined; do not overmix.
- 7
Fold in dates
Fold the softened, mashed dates into the batter along with any reserved soaking liquid (this adds moisture and flavor). Scrape the batter into the prepared baking dish and smooth the top.
- 8
Bake
Bake for 28–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (the dates make the crumb dense). Remove from oven and let rest while you make the sauce.
Sticky Toffee (Caramel) Sauce
- 9
Make caramel sauce
In a medium saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup packed light brown sugar and stir until dissolved. Add 2 tablespoons dark corn syrup and 3/4 cup heavy cream, whisking to combine. Bring to a gentle simmer and cook 4–6 minutes, stirring frequently, until sauce slightly thickens and coats the back of a spoon.
- 10
Finish sauce
Remove from heat and whisk in 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt. If the sauce seems too thick, stir in 1–2 tablespoons hot water to reach a pourable consistency. Keep warm.
- 11
Candied Pecans
- 12
Toast and candy pecans
In a small skillet over medium heat, melt 1 tablespoon unsalted butter. Add 1–1/4 cups pecan halves and 2 tablespoons granulated sugar. Cook, tossing frequently, until sugar melts and coats pecans and nuts are fragrant and lightly toasted, about 4–6 minutes. Sprinkle with 1/4 teaspoon salt, transfer to parchment to cool and separate pieces once set.
- 13
Chop if desired
Once cooled, roughly chop half of the candied pecans for sprinkling; leave some whole for garnish.
Finishing & Serve
- 14
Assemble for dine-in
For dine-in orders: cut warm pudding into 6 equal portions. Place each portion on a plate, spoon remaining warm caramel sauce generously over the pudding, top with a scoop of vanilla ice cream, and sprinkle with chopped candied pecans. Finish with a light pinch of flake salt if desired.
- 15
Packaging for takeout/delivery
For takeout/delivery: do not include ice cream. Portion pudding into insulated containers. Place remaining warm caramel sauce in a separate heatproof small container or cup (approximately 2–3 tbs per portion) and include a small sealed packet of candied pecans on the side to preserve crunch. Include reheating instructions: microwave the pudding (without sauce container) covered for 30–45 seconds on high until warm; pour warmed sauce over pudding after heating.
- 16
Storage
Store leftover pudding tightly covered in the refrigerator for up to 3 days. Warm gently in microwave or oven; reheat sauce on the stove or microwave until pourable.
