Maple Pecan Sticky Toffee Pudding with Cream

Why You’ll Love This Recipe

• Ultra-soft, date-studded sponge that stays moist thanks to a gentle hot-water soak.
• Real maple toffee sauce brings caramelly depth without being cloying.
• Toasted pecans add a buttery crunch that contrasts the plush cake and glossy sauce.
• Make-ahead friendly: rewarms beautifully for stress-free entertaining.

Grocery List

• Produce: Pitted dates
• Dairy: Unsalted butter, heavy cream, eggs
• Pantry: All-purpose flour, baking soda, baking powder, kosher salt, light brown sugar, dark brown sugar, pure maple syrup, vanilla extract, ground cinnamon (optional), pecans, parchment paper

Full Ingredients

Date Cake

• 8 oz (225 g) pitted dates, chopped small
• 1 cup (240 ml) boiling water
• 1 tsp baking soda
• 1 1/4 cups (160 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 tsp ground cinnamon (optional, but lovely)
• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2 tbsp (30 ml) pure maple syrup

Maple Toffee Sauce

• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) packed dark brown sugar
• 1/2 cup (120 ml) heavy cream
• 1/2 cup (120 ml) pure maple syrup (Grade A amber recommended)
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

Topping & Serving

• 1 cup (110 g) pecan halves, toasted and roughly chopped
• Cold heavy cream for serving (1/2–3/4 cup), lightly whipped to soft peaks or pourable

Step-by-Step Instructions

Step 1: Heat the oven, prep the pan, toast the pecans

Preheat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking pan with butter and line the base with parchment for easy release. Spread pecan halves on a small baking sheet and toast for 6–8 minutes until fragrant and a shade darker. Cool slightly, then roughly chop and set aside.

Step 2: Soak the dates for a plush, tender crumb

Place the chopped dates in a heatproof bowl. Pour the boiling water over the dates and stir in the baking soda. Let soak for 10 minutes to soften and gently break down the dates. Lightly mash with a fork so the mixture is chunky-saucy but not completely smooth. Keep warm.

Step 3: Make the batter

In a medium bowl, whisk the flour, baking powder, salt, and cinnamon (if using). In a separate large bowl, beat the butter and light brown sugar with a hand mixer (or vigorous whisk) until light and fluffy, 2–3 minutes. Beat in the eggs one at a time, scraping down the bowl. Mix in the vanilla and 2 tbsp maple syrup.

Add the dry ingredients and mix on low until just combined. Immediately add the warm date mixture and fold to incorporate. The batter will look a bit loose—perfect.

Step 4: Bake the cake

Scrape the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs. The surface should be springy and deep golden-brown around the edges.

Step 5: Cook the maple toffee sauce

About 10 minutes before the cake is done, combine the butter, dark brown sugar, maple syrup, and cream in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for 4–5 minutes, until glossy and slightly thickened, 225°F (107°C) on a thermometer. Remove from heat and stir in the salt and vanilla. Keep warm.

Step 6: Soak the pudding

While the cake is hot, poke it all over with a skewer or fork (30–40 pokes). Slowly pour half the warm maple toffee sauce evenly over the surface, letting it soak in. Rest for 10 minutes so the sponge drinks up the sauce and turns irresistibly sticky.

Step 7: Finish and serve

Cut the warm cake into squares. Spoon over more warm sauce, scatter with the toasted pecans, and add a spoon of cold cream (either lightly whipped to soft peaks or simply pourable). Serve immediately, with extra sauce on the side.

Pro Tips

• Finely chop the dates so they melt into the batter; the baking soda hot-soak keeps the crumb tender.
• Do not overmix once the flour goes in—mix just until combined to avoid a tough cake.
• Warm sauce sinks in best when the cake is hot; pour slowly so it soaks rather than runs off.
• Toast pecans fresh for the best buttery crunch and aroma.
• For ultra-luxe presentation, warm the serving plates briefly in a low oven so the sauce stays glossy.

Variations

• Bourbon-maple: Add 1–2 tbsp bourbon to the finished sauce off heat.
• Espresso toffee: Stir 1–2 tsp instant espresso powder into the sauce with the sugar for mocha depth.
• Individual puddings: Bake batter in 8–10 buttered ramekins at 350°F (175°C) for 18–22 minutes; soak each with sauce.

Storage & Make-Ahead

Store the soaked cake, covered, in the fridge for up to 3 days. Reheat portions in the microwave (30–45 seconds) or covered in a 300°F (150°C) oven for 10–12 minutes. Sauce keeps refrigerated up to 1 week; rewarm gently until pourable. The unsoaked cake freezes well for 2 months (wrap tightly); thaw overnight, warm, then soak with freshly heated sauce before serving.

Nutrition (per serving)

Approximate values: 710 calories; 36 g fat; 9 g saturated fat; 95 g carbohydrates; 62 g sugars; 5 g protein; 3–4 g fiber; 220 mg sodium. Values will vary based on exact ingredients and portion size.