Each spoonful of this pudding is a mosaic of textures. The softness of the crumb contrasts with the buttery sweetness of dates and the crunch of candied pecans. But the real magic lies in the lavish pour of decadent butterscotch sauce, a golden cascade that seeps into the cake, promising a gooey bite every time. Perfect for anyone seeking a little pleasure in the frosty depths of January – and a plant-based one, too.
Sticky toffee and pecan pudding
Prep 20 min
Cook 25 min
Serves 8
For the candied pecans
100g icing sugar
150g pecans
For the pudding
30ml extra-virgin olive oil, plus extra for greasing
250g dried dates
1 tsp bicarbonate soda
140g dark brown sugar
100g pecans, finely chopped
200g plain flour
3 tsp baking powder
2g fine salt
For the sticky toffee sauce
400ml oat milk, or any plant-based milk
20g cornflour
5g sea salt
100g dark brown sugar
20g coconut oil
Heat the oven to 160C (140C fan)/325F/gas 3 and line a baking tray with greaseproof paper. For the candied pecans, mix the icing sugar and 30ml water, then toss the nuts in the mixture to coat. Spread the pecans on the lined tray in a single layer and bake for 12-15 minutes, until the syrup droplets are golden. Remove, leave to cool fully, then break up into a crunchy sprinkle.
Turn up the oven to 180C (160C fan)/350F/gas 4 and grease a 20cm x 30cm rectangular ovenproof dish by rubbing or spraying it with some oil. Put the dates and bicarb in a bowl, pour over 350ml boiling water and leave to sit for five minutes to rehydrate and cool a little. Blend the still-warm mixture in a food processor or with an immersion stick blender until smooth, add the oil and brown sugar, and mix to combine.
Put the chopped pecans in a bowl, add the plain flour, baking powder and salt, mix to combine, then whisk in the date puree.
Pour the batter into the prepared dish and bake for 20 to 25 minutes, until a skewer comes out clean, then remove and leave to cool for 15 minutes.
To make the sticky toffee sauce, mix the oat milk, cornflour, salt and sugar in a large, high-sided, heavy-based saucepan, then bring to a rolling boil, whisking constantly. Add the coconut oil and whisk until melted and well combined.
Pour the sauce over the pudding, scatter the candied pecans on top and serve with plant-based ice-cream, if you like. Alternatively, it keeps well covered in the fridge for up to four days – simply reheat gently in a low oven for about six minutes.
