Welcome to The Cook’s Corner, where seasonal recipes and everyday favorites are shared from kitchens across our community. Each week, we feature a dish we love- bringing the stories, traditions, and people that make our local food scene so special to the table. Enjoy!
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A Southern Take on Sticky Toffee Pudding
When the weather turns cold around here, dessert starts to feel less like an extra and more like a necessity. These are the days when ovens stay on a little longer, ice cream somehow still makes sense, and warm, gooey sweets bring everyone back to the table. Sticky toffee pudding may have British roots, but with a few Southern touches, it feels right at home on a chilly Upstate evening.
This version adds chopped pecans for a little crunch and that unmistakable Southern flavor we love. The cake itself is soft and rich, made with sweet dates that melt into the batter as it bakes. Once it comes out of the oven, it’s soaked with a warm brown sugar toffee sauce that settles into every nook and cranny. Served warm with vanilla ice cream slowly melting over the top, it’s the kind of dessert meant to be shared straight from the dish, second helpings encouraged.
It’s simple enough for a weeknight but special enough to serve when company drops by unexpectedly—or when you just need something comforting after a few cold, gray days.
Southern Sticky Toffee Pudding with Pecans
Serves 6–8
Ingredients
For the pudding:
1 cup chopped dates
1 cup boiling water
1 teaspoon baking soda
4 tablespoons unsalted butter, softened
¾ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup chopped pecans
For the toffee sauce:
½ cup heavy cream
½ cup brown sugar
4 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Vanilla ice cream, for serving
Instructions
Preheat the oven to 350 degrees. Grease an 8-by-8-inch baking dish.
Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let the mixture sit for about 10 minutes, until the dates are soft and broken down.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg and vanilla. Stir in the date mixture.
In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet mixture just until combined, then gently stir in the chopped pecans. Pour the batter into the prepared dish and smooth the top.
Bake for 30 to 35 minutes, until the pudding is set and a toothpick inserted in the center comes out mostly clean.
While the pudding bakes, make the toffee sauce. Combine the cream, brown sugar, and butter in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook until slightly thickened, about 5 to 7 minutes. Remove from heat and stir in the vanilla and salt.
When the pudding comes out of the oven, poke a few holes across the top and pour about half of the warm toffee sauce over it, letting it soak in.
Serve warm with a scoop of vanilla ice cream and an extra drizzle of toffee sauce. On cold days like these, this dessert feels like a little Southern comfort—sweet, simple, and best enjoyed with the people you love.
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Have a recipe worth sharing? The Cook’s Corner welcomes submissions from home cooks, local residents, chefs, and restaurants throughout our community. Selected contributors may be contacted for a brief interview so we can share the story behind the dish. To submit a recipe or inquire about a collaboration, email us at thekitchencorrespondent87@gmail.com.
