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Butter Pecan Sticky Toffee Pudding

Recipe by Rosie Brown on InstagramAdded 7 November 2026.

15 minutes to prep, 30 to cook. A moist, date‑based sponge topped with buttery toasted pecans and drenched in a rich sticky toffee sauce. This dairy‑free, egg‑free pudding is warm, gooey, and perfect for a comforting dessert.

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Method

  1. Blend soft medjool dates together with brown sugar, oil and dairy‑free yoghurt to form a thick brown batter.

  2. Mix a thick, brown batter in a glass bowl.

  3. Make the date sponge with soft blended medjool dates.

  4. Blend medjool dates as shown on screen.

  5. Mix the batter in a glass bowl (visible whisking).

  6. Pour the batter into a glass baking dish.

  7. Fold the dry ingredients through the batter, including ground pecans for extra nutty flavor.

  8. Pour caramel sauce over the baked dessert.

  9. Caramel sauce spreads across the surface of the dessert.

  10. Whole pecans are spread on top.

  11. Bake until golden.

  12. Serve warm with a scoop of white ice cream, letting the sauce drizzle over the plate.

  13. Serve a portion of the finished dish with a white cream and brown sauce.

  14. Serve sticky toffee pudding with sauce poured on top.

  15. Pour caramelized pecan topping over dessert.

  16. Cut into the dessert with a fork.

Tips while you cook

Blend dates thoroughly
Ensure the medjool dates are fully blended into a smooth batter before adding other ingredients.
Fold dry ingredients gently
Fold the ground pecans and any other dry ingredients into the batter.
Evenly distribute whole pecans
Spread the whole pecans across the top before baking for uniform crunch.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Rosie Brown made this.

The recipe comes from Rosie Brown’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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