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Outrageous Pecan Toffee Pud

  • 20 minutes
  • 40 minutes
  • 6-8
Outrageous Pecan Toffee Pud

I'm known for my love of over the top desserts and this is one of them. I found it in a book written by one of my favourite British writers, Delia Smith and I just had to try it. We all loved it ! Ridiculously rich but ever so scrumptious, this is just the best for winter!


  • 1½ cups chopped dates
  • 1 cup boiling water
  • 2 tsp coffee
  • 1 tsp vanilla essence
  • ¾ tsp baking soda
  • 175 grams butter
  • 1 cup castor sugar
  • 3 eggs
  • 1½ cups self rising flour


  • 125 grams butter
  • ¾ cup brown sugar
  • ¼ cup cream
  • 70 gram packet pecans (or use walnuts), chopped


  1. Into a large bowl put the dates, water, coffee, vanilla essence and baking soda. Allow to stand for 10 minutes.
  2. Beat the softened butter and sugar together until light and fluffy. Beat in the eggs. Sift the flour and carefully mix into the creamed mixture with the dates. The batter will be alarmingly sloppy -don't panic its okay.
  3. Pour the mixture into a well-greased and floured 23 cm ring tin. Bake at 180 degrees Celsius for 30 minutes or until a skewer inserted comes out clean. Stand while preparing the sauce.
  4. Put the butter, sugar, cream and chopped pecans into a saucepan and simmer together for 5 minutes. If wished, turn the pudding out onto a large heat proof dish and pour the sauce over the top. Place under a hot grill for 2-3 minutes until the sauce has caramalised. Alternatively serve the sauce on the side.

Cooks Tips

- Make the pud and sauce in advance. Allow the cake 1 minute in the microwave on full power and then pour over the sauce and place under the grill. This way you can prepare it in advance of your guests arriving.

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