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- 1 cup pitted Medjool dates, chopped - 1 cup boiling water - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup chopped pecans - 1 cup heavy cream - 1 cup brown sugar, packed - 1/4 cup unsalted butter - 1 teaspoon vanilla extract - Mixing bowls - Baking dish or ramekins - Saucepan - Skewers or forks The main ingredients in this recipe create a soft, rich pudding. The dates add a natural sweetness. They also help keep the pudding moist. Mixing in chopped pecans brings in a nice crunch. For the toffee sauce, heavy cream and brown sugar blend together for a sweet, sticky finish. The butter adds a rich flavor, while the vanilla extract rounds it all out. You need basic kitchen tools like mixing bowls and a saucepan. A baking dish works best for this pudding. You can also use ramekins for individual servings. Skewers or forks help poke holes in the pudding for the sauce. This recipe brings together simple ingredients to create a warm, comforting dessert. Each bite is a delicious mix of flavors and textures. First, soak the chopped dates in boiling water. Add 1 teaspoon of baking soda. Let it sit for 15 minutes. This softens the dates. After that, mash them lightly with a fork until they form a chunky paste. Next, cream together 1/2 cup of softened unsalted butter and 1 cup of packed brown sugar in a large mixing bowl. Mix until it is light and fluffy. This step adds air and makes the pudding soft. Then beat in 2 large eggs, one at a time. Mix well after each egg. Add 1 teaspoon of vanilla extract for flavor. Gradually fold in 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Finally, stir in the mashed date mixture and 1/2 cup of chopped pecans. Mix until just combined. Pour the batter into a greased 9-inch square baking dish. Smooth the top with a spatula. Preheat your oven to 350°F (175°C). Bake the pudding for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready. While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, combine 1 cup of heavy cream, 1 cup of brown sugar, 1/4 cup of unsalted butter, and 1 teaspoon of vanilla extract. Stir until it simmers and the sugar dissolves. Continue to cook the sauce for 5 more minutes. This thickens the sauce. Make sure to stir often to prevent burning. Once done, set it aside until the pudding is ready. To make sure your pudding is moist, follow these steps: - Use fresh Medjool dates. They add natural sweetness and moisture. - Soak the dates in boiling water for 15 minutes. This helps soften them. - Do not overmix the batter. Stir until just combined to keep it light. The temperature of your ingredients matters. Use softened butter at room temp. Cold eggs can shock the batter. Always bring eggs to room temperature before mixing. You can boost flavors in your pudding with a few simple tips: - Add a pinch of cinnamon or nutmeg for warmth. - Try a splash of almond extract for a twist. - Chop up some dark chocolate and mix it in for richness. For a crunchy texture, consider using walnuts or hazelnuts instead of pecans. They give a nice variation in flavor. Serve your warm pudding in style: - Plate it while it's still warm for the best taste. - Drizzle it with the warm toffee sauce for extra sweetness. - Top with a scoop of vanilla ice cream or a dollop of whipped cream. These toppings make the dessert even more delightful. Enjoy the blend of warm pudding and cold ice cream! {{image_2}} To make this dish gluten-free, you can easily swap all-purpose flour for almond flour or a gluten-free flour blend. Both options work well. Almond flour adds a nice nutty taste, while gluten-free blends can mimic regular flour. When using gluten-free flour, add a bit of xanthan gum to help with texture. Here are some tips for gluten-free baking: - Always check labels for hidden gluten. - Mix in a bit of cornstarch for a lighter texture. - Be mindful of baking time; gluten-free items may bake faster. You can turn this pudding vegan by replacing eggs and butter with plant-based options. Use flaxseed meal mixed with water for eggs. One tablespoon of flaxseed meal with three tablespoons of water equals one egg. For butter, try coconut oil or vegan margarine. For the toffee sauce, you can use maple syrup or agave nectar as sweeteners. These options give a unique flavor while keeping it plant-based. Feel free to change the nuts or dried fruits in your pudding. You can use walnuts, almonds, or cashews for different textures. Dried cherries or cranberries add a fun fruity twist. Adding spices like cinnamon or nutmeg can enhance the flavor. Just a pinch can make a big difference. Try experimenting with these options to find your favorite flavor mix! To keep your caramel pecan sticky toffee pudding fresh, place it in an airtight container. You can refrigerate it for up to five days. Ensure the pudding has cooled completely before sealing. This helps maintain its moist texture. If you notice any signs of spoilage, it's best to discard it. For long-term storage, you can freeze the pudding. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag. This will help prevent freezer burn. The pudding can last up to three months in the freezer. When you're ready to enjoy it, thaw it in the fridge overnight. To reheat, slice the pudding and warm it in the microwave. Heat it in short bursts, checking often. You can also warm it in the oven at 350°F (175°C) for about 10-15 minutes. Don't let that delicious toffee sauce go to waste! You can drizzle it over ice cream for a sweet treat. It also works well on pancakes or waffles. If you have extra sauce, consider using it in coffee or hot chocolate for a rich twist. For dessert pairings, try serving the toffee sauce with fresh fruit, like apples or bananas. This adds a nice balance of flavors. Enjoy exploring these options! Yes, you can make this dessert ahead. To do this, bake the pudding first. Once it cools, cover it tightly. Store it in the fridge for up to three days. When you are ready to serve, warm it in the oven. Heat at 350°F until warm. This way, you save time on the big day. If you don’t have Medjool dates, use dried figs or prunes. Both options are sweet and soft. They add a similar texture. However, figs may have a stronger taste. Prunes are slightly less sweet than dates. Adjust the sugar in the recipe if needed. Look for a few simple signs when baking. The top should be golden brown. A toothpick inserted into the center should come out clean. If it has wet batter, bake a few more minutes. The pudding should spring back when pressed lightly. These signs tell you it’s ready to enjoy. This blog post shared a simple recipe for a delicious pudding and toffee sauce. You learned about the main ingredients, step-by-step instructions, and helpful tips to make it perfect. Remember to try variations for gluten-free and vegan options. Proper storage helps keep your leftovers fresh. Enjoy making this warm, tasty dessert for your friends or family. With each step, you’ll craft a treat sure to please. Have fun and savor every bite!

Caramel Pecan Sticky Toffee Pudding

Indulge in the ultimate dessert experience with our Caramel Pecan Sticky Toffee Pudding! This rich, moist pudding made with Medjool dates and topped with a luscious toffee sauce will satisfy your sweet cravings. Perfect for gatherings or a cozy night in, this recipe is easy to follow and deliciously rewarding. Don't wait! Click through now to explore the full recipe and treat yourself to this delightful dessert today!
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Ingredients
  

1 cup pitted Medjool dates, chopped

1 cup boiling water

1 teaspoon baking soda

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped pecans

For the Toffee Sauce:

1 cup heavy cream

1 cup brown sugar, packed

1/4 cup unsalted butter

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch square baking dish or individual ramekins.

    In a bowl, combine the chopped dates, boiling water, and baking soda. Let it sit for about 15 minutes to soften the dates. Once softened, mash lightly with a fork to create a chunky paste.

      In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

        Beat in the eggs, one at a time, followed by the vanilla extract, mixing well after each addition.

          Gradually fold in the flour, baking powder, salt, and the mashed date mixture. Stir in the chopped pecans until just combined.

            Pour the batter into the prepared baking dish, smoothing the top to make it even.

              Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, combine the heavy cream, brown sugar, butter, and vanilla extract. Stir until the mixture comes to a gentle simmer and the sugar has dissolved. Continue to cook for an additional 5 minutes until slightly thickened.

                  Once the pudding is baked, remove it from the oven and let it cool for about 5 minutes. Poke holes in the top with a skewer or fork to allow the sauce to soak in.

                    Pour half of the warm toffee sauce over the pudding, allowing it to seep in. Reserve the remaining sauce for serving.

                      Serve the pudding warm, drizzled with the reserved toffee sauce and topped with extra chopped pecans if desired.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8