Pecan Sticky Toffee Pudding

Pecan Sticky Toffee Pudding

Serves 6

This is a wonderful dessert for entertaining because all of the components can be made well ahead and reheated just before serving: refrigerated & tightly wrapped, cakes will keep for 2-3 days, and the caramel will keep for a week (or more!). Serve these in individual ramekins or pop them out into a baking dish and serve family-style.

Ingredients

Pecan Caramel Sauce

2 cups heavy cream
1/2 cup dark brown sugar
2 tablespoons maple syrup
1 cup pecan pieces or chopped pecans
pinch coarse kosher salt

Puddings

4 ounces pitted dates (about 3/4 cup)
1/2 cup chopped pecans or pecan pieces
1 cup water
1/2 teaspoon baking soda
4 tablespoons unsalted butter, melted (2 ounces)
1/2 cup packed dark brown sugar
1/3 cup maple syrup
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
Unsweetened whipped cream, for serving
Flaky sea salt, for serving

Instructions

Preheat oven to 350˚F.
To make the caramel, combine heavy cream, brown sugar, and maple syrup in a heavy-bottomed saucepan. Simmer gently for 30 minutes until the sauce is thick, toffee-brown in color, and reduced by half. Stir in salt and chopped toasted pecans. Remove from heat and keep warm or at room temperature.
Cut dates to check for pits. Place in a small saucepan with pecans and water and bring to a boil; reduce heat to low and simmer gently for 5 minutes. Remove from heat, stir in baking soda, and let stand for 10 minutes.
Pour the entire date-pecan mixture (including liquid) into the bowl of a food processor fitted with the metal blade. Process until creamy and smooth (there will be some flecks, that’s okay). Add melted butter, brown sugar, and maple syrup and pulse to combine. Add eggs and vanilla and pulse again to combine.
In a separate bowl, whisk together flour, baking powder, and salt. Add to the food processor and pulse just to combine.
Spray six 8-ounce ovenproof ramekins with nonstick spray, then distribute batter evenly between them. Arrange on a baking sheet and bake until cakes have fully risen, about 35-40 minutes (to test for doneness, tap the top with your fingertip. It should bounce back, leaving just a slight indentation).
When you are ready to serve, increase the oven temperature to 400˚F. Make a little well in the center of each cake using the back of a spoon. (Or, run a knife around the edge of the dish and invert the cake onto an ovenproof dish). Spoon 1/4 cup of pecan-caramel topping on top of each cake and return to the oven for about 5 minutes, until the cakes are warm and glazed.
Sprinkle with flaky sea salt and top with a dollop of unsweetened whipped cream.