Sticky toffee pudding is the ultimate comfort dessert and my version with dates and pecans is extra delicious. Drenched in a luscious toffee sauce, everyone will love this classic pudding.

Sticky toffee pudding with dates and pecans recipe

I have adapted my popular recipe for sticky toffee pudding with figs and walnuts to make this version. I soaked the dates in coffee which adds a lovely depth of flavour and a touch of bitterness to offset the sweetness.

Ingredients for sticky toffee pudding with dates and pecans recipe

Kerrygold is an exceptional butter made from three ingredients and is the proud sponsor of this post. The cows that produce the milk to make the butter graze on lush green pastures in Ireland and this transfers into the product. It’s so creamy and delicious. Butter is such an important component of the toffee sauce which for me would be the ultimate stand-alone toffee sauce with vanilla ice cream.

A pot of sticky toffee caramel sauce for sticky toffee pudding

This sticky toffee pudding with dates with the final for a delicious autumn dinner party menu I created with Kerrygold. The starter was my best roast sweet potato and butternut soup with cheesy croutons. The main course was a pan-seared, butter-basted ribeye steak with cafe de Paris butter (so good). This was served with roast smashed potatoes with crispy sage and brown butter, now my favourite roast potato dish ever.

A recipe for sticky toffee pudding with dates and pecans recipe served with vanilla ice cream

How to make sticky toffee pudding with dates

Preheat the oven to 180C / 350F and grease a 23cm x 15cm or 20cm x 20cm ceramic dish or another oven-proof dish with Kerrygold butter.
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).
Put the chopped dates in a bowl and pour over the hot coffee add 1/2 tsp bicarb and set aside to rehydrate for about 10 minutes, stirring it.

Using an electric mixer, beat the butter and sugar until light and fluffy.
Add the vanilla extract and each egg one at a time, ensuring you mix well before the next addition. The mixture should be pale and fluffy.
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 this until well combined by hand.

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.
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.

Making toffee sauce for sticky toffee pudding with dates and pecans recipe

When the dessert comes out of 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.
Sprinkle over the toasted pecan nuts and serve with vanilla ice cream.

Sticky toffee pudding with toffee saubeing poured over

Sticky toffee pudding with dates and pecans recipe and vanilla ice cream

A few other desserts you might like:

My recipe for the best chocolate malva pudding is one of my favourite hot puddings.

I recently made the most delicious peach crumble recipe (if you are in summer), otherwise, my all-time favourite apple and strawberry crumble is a popular favourite and classic baked pudding.

My best lemon meringue pie is another deliciously decadent recipe. I made it with Italian meringue to be ultra pillowy.

Prep Time:20

Cook Time:35

Ingredients

Pudding:

100 grams dates chopped
1 double espresso & boiling water use 2 teaspoons instant coffee granules or 1 tsp instant espresso powder
1/2 tsp bicarbonate of soda
50 grams Kerrygold salted butter
100 grams soft or light brown sugar muscovado or Demerara
2 free-range large eggs
1 tsp vanilla extract
175 grams self-raising flour
50 grams pecan nuts chopped

Toffee sauce:

175 grams light soft brown sugar
75 grams butter
200 ml cream
1 tsp vanilla extract
50 grams toasted pecan nuts chopped
1-2 Tbsp Molasses optional to darken the sauce
sprinkle Sea salt flakes optional

Instructions

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.
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).
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.
Using an electric mixer, beat the butter and sugar until light and fluffy.
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.
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.
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.
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.
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.
Sprinkle over the toasted pecan nuts and serve with vanilla ice cream.