Upside-Down Sticky Toffee Pudding
This ooey-gooey good British dessert is best served warm with a generous scoop of maple toffee sauce for an extra dose of sweetness. This recipe comes from TV chef Nora Singley.
The Martha Stewart Show
- Nonstick cooking spray
- 5 ounces pitted dried dates
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon freshly ground nutmeg
- Pinch of cloves
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 3/4 cups light-brown sugar
- 2 large eggs
- 3 tablespoons molasses
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- Maple Toffee Sauce
- 1 1/4 cups coarsely chopped toasted pecans
- Unsweetened whipped cream, for serving
- Preheat oven to 350 degrees with a rack in the middle. Spray one 8 inch-by-3 inch cake pan with nonstick cooking spray; set aside.
- Place dates and 1/2 cup water in a small saucepan. Bring to a boil and immediately reduce heat to a simmer; simmer until water is almost evaporated. Transfer dates to the bowl of a food processor; pulse until coarsely chopped. Set aside.
- In a medium bowl, whisk together flour, baking powder, salt, baking soda, nutmeg, and cloves.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter and brown sugar on medium speed until light and fluffy, about 4 minutes. Add eggs, and beat until combined, scraping down sides of bowl as necessary. Add molasses, maple syrup, vanilla, and date mixture; beat to combine. With the mixer on low speed, add the flour mixture. Mix until just combined.
- Pour 1/2 cup maple toffee sauce into bottom of prepared cake pan; sprinkle with pecans. Pour batter into cake pan, smooth top, and transfer to oven. Bake until deep golden and a cake tester inserted into the center comes out clean, about 55 minutes.
- Remove pudding from oven and let cool for 10 minutes. Run a small offset spatula around edge of cake pan and invert pudding onto serving platter. Immediately pour additional maple toffee sauce over cake; let cool slightly. Serve warm with whipped cream.
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