8 tablespoons butter, softened, plus 4 tablespoons
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped toasted pecans
11/4 cups heavy cream, divided
1 cup packed light brown sugar
Instructions
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Butter a 9-inch deep-dish pie plate. Mix flour and baking powder in a medium bowl. Beat 8 tablespoons of the butter and granulated sugar a medium bowl until light and fluffy. Add egg and vanilla; beat until blended. Gradually beat in the flour mixture and then ¾ cup warm water into the batter.
Pour batter into prepared pan; sprinkle pecans over batter. Bake until cake is set, about 35 minutes; transfer to a wire rack. Turn oven to broil.
While cake bakes, bring 1/2 cup heavy cream, brown sugar, and remaining 4 tablespoons butter in a medium saucepan. Stirring constantly, simmer over medium-low heat to thick syrup consistency, about 8 minutes. Remove ½ cup of the sauce and reserve for serving. Drizzle remaining sauce evenly over cake. Broil until top is bubbly, about 1 minute.
Whip remaining ¾ cup cream to soft peaks. Serve warm pudding with whipped cream and a drizzle of sauce.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/sticky-toffee-pudding-with-toasted-pecans/