Warm Sticky Toffee Pudding with Pecan Toffee Sauce

Directions

1. Soften the dates

   Put the chopped dates in a heatproof bowl, pour over the boiling water and stir in the baking soda. Let stand for 15 minutes, until the dates are very soft and the liquid looks foamy. Mash with a fork, leaving a few small pieces for texture.

2. Prepare the ramekins

   Heat the oven to 350°F with a rack in the center. Generously butter eight 6-ounce oven-safe ramekins, place a parchment circle in the bottom of each and arrange them on a rimmed sheet pan. The parchment makes the warm puddings release cleanly.

3. Cream the butter and sugar

   Beat the softened butter and 3/4 cup brown sugar in a large bowl with an electric mixer on medium speed for 2 to 3 minutes, until lighter and fluffy. Beat in the eggs one at a time, scraping the bowl after each, then mix in 1 teaspoon vanilla.

4. Combine the batter

   Whisk the flour, baking powder and 1/2 teaspoon salt in a separate bowl. Mix half the dry ingredients into the butter mixture on low, followed by the milk, then the remaining dry ingredients. Fold in the entire date mixture, including its soaking liquid, just until uniform.

5. Bake the puddings

   Divide the batter evenly among the ramekins, about a generous 1/2 cup each, and smooth the tops. Bake for 22 to 26 minutes, until risen and a tester has moist crumbs rather than wet batter; the centers should register 200°F to 205°F. Do not overbake.

6. Toast the pecans

   While the puddings bake, spread the pecans in a small dry skillet and toast over medium-low heat for 3 to 5 minutes, stirring often, until fragrant and one shade darker. Transfer immediately to a board, cool and chop roughly.

7. Cook the toffee sauce

   Combine the sauce butter, 3/4 cup brown sugar, cream, molasses and 1/4 teaspoon salt in a medium saucepan. Bring to a gentle boil over medium heat, whisking until smooth, then reduce to medium-low and simmer for 4 minutes. Remove from the heat and stir in the remaining 1 teaspoon vanilla.

8. Soak and rest

   Let the baked puddings cool for 5 minutes. Poke each six times with a skewer and spoon 1 tablespoon warm sauce over each. Rest for 10 minutes so the sauce soaks in while the crumb firms enough to unmold.

9. Unmold and finish

   Run a thin knife around each ramekin and invert one pudding onto every plate. Remove the parchment, spoon over enough warm sauce to coat the top and cascade down the sides, and scatter with chopped pecans to match the photographed dessert. Serve the remaining sauce at the table.

Why this works

Swaps & notes

Easy swaps

• Use Deglet Noor dates if Medjool dates are unavailable, but weigh the same pitted amount and extend the hot-water soak to 20 minutes because they are firmer.
• For a nut-free dessert, omit the pecans and finish with a pinch of flaky salt or 1/3 cup toasted pumpkin seeds if seeds are safe for your guests.
• Bake the batter in one buttered 8-inch square metal pan for 28 to 34 minutes, checking for moist crumbs and a 200°F center before removing it.

Cook notes

• Use oven-safe 6-ounce ramekins and leave at least 1/2 inch of headspace. Smaller cups may overflow and larger ones produce flatter puddings.
• The sauce thickens as it cools. Rewarm it over low heat with 1 tablespoon cream if it no longer pours in a slow ribbon.
• Toast pecans separately rather than simmering them in the sauce so they remain crisp against the soft pudding and glossy topping.

Storage

Cool puddings and sauce promptly and refrigerate them in separate airtight containers within 2 hours for up to 4 days. Reheat each pudding covered in a 300°F oven for 10 to 12 minutes, until 165°F, and warm the sauce gently in a saucepan without boiling. Freeze unsauced puddings for up to 2 months; thaw overnight in the refrigerator before reheating.

Questions