Sticky Toffee Pudding with Pecan Praline

A quick dessert featuring ready-made ginger cake topped with a rich maple cream sauce and homemade crunchy pecan praline.

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

100
g

Caster Sugar

100
ml

Maple Syrup

150
g

Ginger Cake

Ready-made, cut into 3 thick slices

Dairy

1
unit

Butter

For greasing

100
g

Unsalted Butter

200
ml

Double Cream

NutsSeeds

75
g

Pecans

Finely chopped

Steps

Grease a cold baking sheet lightly with butter.
Melt sugar in a frying pan over high heat until it caramelizes, then add pecans.
Pour the amber caramel onto the baking sheet and let it set until brittle.
Finely chop the set praline on a cutting board.
Melt 100g butter in a saucepan, add cream and maple syrup, then simmer for five minutes.
Place ginger cake slices in a bowl, pour over the hot sauce, and top with praline.