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Slow Cooker Sticky Toffee Pudding Recipe - NYT Cooking

Date Added: 9/22/2022    Source: cooking.nytimes.com

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Ingredients
  • 1/2cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
  • 2tablespoons plus 2 teaspoons instant espresso powder
  • 8ounces/230 grams pitted Medjool dates, finely chopped (about 15 large dates)
  • 1/2teaspoon baking soda
  • 1 1/2cups/190 grams all-purpose flour
  • 2teaspoons baking powder
  • 1/2teaspoon kosher salt
  • 2teaspoons cinnamon
  • 1teaspoon ground cardamom
  • 1/3cup/80 milliliters maple syrup
  • 1/3cup/75 grams packed light brown sugar
  • 2large eggs
  • 1cup/220 grams packed light brown sugar
  • 1cup/240 milliliters heavy cream
  • 1tablespoon instant espresso powder
  • Kosher salt
  • 1/2cup/50 grams toasted pecans, coarsely chopped
  • Unsweetened whipped cream, for serving
  • 1/2cup/115 grams unsalted butter (1 stick), melted, plus more for greasing the pan
  • 2tablespoons plus 2 teaspoons instant espresso powder
  • 8ounces/230 grams pitted Medjool dates, finely chopped (about 15 large dates)
  • 1/2teaspoon baking soda
  • 1 1/2cups/190 grams all-purpose flour
  • 2teaspoons baking powder
  • 1/2teaspoon kosher salt
  • 2teaspoons cinnamon
  • 1teaspoon ground cardamom
  • 1/3cup/80 milliliters maple syrup
  • 1/3cup/75 grams packed light brown sugar
  • 2large eggs
  • For the Sauce and Topping
  • 1cup/220 grams packed light brown sugar
  • 1cup/240 milliliters heavy cream
  • 1tablespoon instant espresso powder
  • Kosher salt
  • 1/2cup/50 grams toasted pecans, coarsely chopped
  • Unsweetened whipped cream, for serving

View the full recipe at cooking.nytimes.com

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