Sticky Toffee Pudding with Toasted Pecans

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
Serves: Serves 8
  • 1 cup plus 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Whip remaining ¾ cup cream to soft peaks. Serve warm pudding with whipped cream and a drizzle of sauce.


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  1. Pam says

    Until you introduced this gorgeous dessert to me I had never had it before. What a winner, this Sticky Toffee Pudding! I love all the new culinary delights you and your sister’s husbands have introduced to our family these past few years.
    If it weren’t for Andy we wouldn’t have feasted on Raclette New Years Eve and bangers and Sticky Toffee Pudding on Boxing Day.

    And Anthony has shaken up some new and fun cocktails, baked homemade sour dough bread, and prepared many wonderful Spanish and Italian dishes we’d never enjoyed.

    Kinda makes me wish we had a bigger family!

  2. says

    Nice!! What a fun holiday dessert.

    Try living in California… where you actually CAN go to the beach on Christmas Day. I always hope for *at least* a cloudy day so I can pretend it’s winter. This year… totally sunny and warm. Ridiculous!!

  3. Allison says

    Had all the ingredients and an extra bit of time last night while waiting for a movie to load (and re-load) online. Came across this. Delicious! Would definitely make it again, but only if there are 7 other people in the house to help eat it, otherwise I’d have to run 20 miles to work in the morning to work it off. Great dessert for a get-together with friends as it comes together so quickly.

  4. Pam says

    @Elizabeth I think it’d be better made fresh, but it will easily travel two hours by car. Just whip the cream when you arrive.

  5. Jenny says

    Okay, I’ll have to try it to see what all the fuss is about! I’m sure I’ll regret it though, after I eat the entire pan.

    Pam, my all-time favorite dessert is still the Apple Cobbler with the flaky crust from your Perfect Recipe cookbook. Just that little bit of Brandy makes all the difference. Perfection!

  6. Adrienne says

    I made this recipe one night this week, and brought it into work to share with my coworkers the next morning. Wow!! We loved it!!

  7. Cody Miller says

    I have to say, over the last 4 or so years, I have made this recipe probably 20 or so times, including for up to 50 people. It is always a knockout with everyone. Thank you so much. I have made this each of the past two thanksgivings.

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