It’s finally getting nippy here in New York City. I felt a little depressed on Christmas morning when people were practically walking around outside in t-shirts and shorts! I love winter, I love the cold and snow, even the sleet and rain. Why do I love it (until March)? Because I love winter food. Soups, stews, casseroles and particularly the English classic, Sticky Toffee Pudding, which I had not made myself until last week. This pudding received rave reviews from the whole family, they particularly liked that I swapped the traditional dates for pecans. It’s a warm, nutty, sweet dessert, topped with whipped cream to balance it all out. For me, perfection.
It comes out of the oven looking like this. Sort of boring looking, right?
But then you drench it with toffee sauce.
And all that gorgeous toffee sauce sinks into the fluffy, yellow cake.
Then you top it with whipped cream and a little more toffee sauce for good measure. And enjoy!
Sticky Toffee Pudding with Toasted Pecans
1 cup plus 1 tablespoon all-purpose flour
1 teaspoon baking powder
8 tablespoons butter, softened, plus 4 tablespoons
3/4 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
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 3/4 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 1/2 cup of the sauce and reserve for serving. Drizzle remaining sauce evenly over cake. Broil until top is bubbly, about 1 minute.
Whip remaining 3/4 cup cream to soft peaks. Serve warm pudding with whipped cream and a drizzle of sauce.