Sticky Toffee Pudding

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• nonstick cooking spray
• 1 1/2 cups dates (pitted and chopped)
• 2 teaspoons baking soda
• 1 1/4 cups water
• 1/2 cup pure maple syrup
• 3 1/4 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 cups butter (3 sticks, softened & divided)
• 2/3 cup sugar
• 3 eggs
• 1 1/4 cups brown sugar
• 1/2 cup whipping cream
• 1/4 teaspoon maple extract
• 1/4 cup toffee pieces
• 1/4 cup pecans (chopped & toasted)

Recipe

• 1 in a medium sauce pan over medium heat, bring water, baking soda and dates to a boil. boil for 2 minutes.
• 2 remove from heat; stir in maple syrup. let it cool while making cake.
• 3 in a medium boil, stir together flour, baking powder and salt. set aside.
• 4 in a large bowl, using an electric mixer, beat together 1 cup butter (2 sticks) and sugar until fluffy. beat in eggs one at a time.
• 5 add half of the flour misture and beat until just combined.
• 6 add the date-maple mixture and beat until just combined.
• 7 add the remaining half of the flour mixture; stir until just combined.
• 8 spoon the batter into a greased and flour bundt pan.
• 9 bake 45-50 minutes or until knife inserted in center cones out clean.
• 10 meanwhile in a medium sauce pan, over medium heat, bring the brown sugar, maple extract, whipping cram, and remaining cup (1 stick) butter to a boil. let boil 2 minutes, reduce heat and simmer for 10 minutes, or until slightly thickened. when ready to serve, invert the cake onto a platter.
• 11 drizzle about half of the brown sugar-maple sauce over to top of cake, reserving the other half. sprinkle toffee chips and toasted pecans over top of cake.
• 12 spoon reserved brown sugar-maple sauce over cake slices.