https://www.copymethat.com/r/ZPvc9J2bv/slow-cooker-sticky-toffee-pudding/
70949022
QBnLrvh
ZPvc9J2bv
2024-10-22 08:33:14
Slow Cooker Sticky Toffee Pudding
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Ingredients
- subheading: FOR THE CAKE:
- ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
- 2 tablespoons plus 2 teaspoons instant espresso powder
- 8 ounces/230 grams pitted Medjool dates, finely chopped (about 15 large dates)
- ½ teaspoon baking soda
- 1 ½ cups/190 grams all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- ⅓ cup/80 milliliters maple syrup
- ⅓ cup/75 grams packed light brown sugar
- 2 large eggs
- subheading: FOR THE SAUCE AND TOPPING:
- 1 cup/220 grams packed light brown sugar
- 1 cup/240 milliliters heavy cream
- 1 tablespoon instant espresso powder
- Kosher salt
- ½ cup/50 grams toasted pecans, coarsely chopped
- Unsweetened whipped cream, for serving
Steps
Directions at cooking.nytimes.com
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