Maple Pecan Sticky Bars

A new daytime baking programme started this week. Baking Mad with Eric Lanlard is on at 12:05pm on Channel 4 each week day for 4 weeks.

The new series will appeal to baking novices and experts alike. Eric Lanlard, the master of all things sweet and beautiful, will be in his own home, conjuring up quick baking recipes alongside his signature glamorous desserts. Each 30 minute episode, will also feature three members of the public who will come to his cookery school, Cake Boy, to demonstrate their baking skills and take part in a 'Bake Off'.

I watched the first episode today on replay, and I have to admit I did enjoy it. The voice over got on my nerves a bit, but I enjoyed watching Eric and bakers baking delicious cakes. In the first section of the program, the bakers have a bake off and then the winner has a masterclass with Eric. I am looking forward to watching the rest of the episodes.

Make sure you tune in on Thursday the 15th March 2012, to watch our good friend Dom from Belleau Kitchen taking part in the show. I have high hopes for him winning the masterclass.

adding butter

Until then I would like to share the recipe for Maple Pecan Sticky Bars with you. I made them today with Cooper. I did try to make them myself, but he took umbrage and demanded to help. So a chair was positioned, so he could stand at the end of my island unit and make a mess help. Actually he isn't too bad. Graham would argue that I make much more of a mess.

making shortcrust pastry

Cooper helped me measure out all of the ingredients and to make the dough. His placing of the rolled dough (yes, I rolled mine and the recipe says not to) in the tray ended with him stabbing it rather ferociously with his finger. So he was lifted off his chair and then there was tears, until I gave him a cuddle and explained it to him. *sigh* I suppose I do have to remember he is only just two.

cleaning up

Once it was baked, cooled and chilled in the fridge for an hour, Cooper had a small piece and pronounced it good. I did like it, but it is extremely sweet. I am sure Graham is just going to love it when he gets home from work.

I wonder if Cooper will be appearing on shows like this as a guest in years to come or even have his own show. He certainly has a love of baking and when he goes to playgroup all he wants to play with is the toy kitchen. 

For another easy treat try my 3 Ingredient Chcocolate Fudge.

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Maple Pecan Sticky Bars

Written by Jacqueline Meldrum with kind permission

March 08, 2012

A sticky maple flavoured toffee bake with pecans over a buttery shortcrust base. This recipe comes from Baking Mad with Eric Lanlard, shown on Channel 4, March 2012.

Ingredients

• 175g toasted pecan nutes, roughly chopped
• 100ml pure maple syrup
• 200g light muscavado sugar
• 1 tbsp whipping cream
• 150g unsalted butter
• 1 tsp vanilla extract
  Base
• 100g unsalted butter, softened
• 75g golden caster sugar
• 1 egg yolk
• 175g plain flour

Instructions

1. Preheat oven to 180°C/160°C fan/350°F/Mark 4. Butter a 23x23x5cm cake tin.2. To start, make the short crust pastry base. In a large bowl mix together the butter and sugar with your hands, and finally add the egg yolks and mix. Add the flour and beat until a soft dough is formed. Gather the dough together and press it into the bottom of the tin and 2cm up the sides (I rolled my pastry). Bake for about 18-20 minutes, or until golden (I blind baked my pastry with baking beans). Remove from the oven, but leave the oven on whilst you make the filling.3. To make the filling; in a medium saucepan combine all the ingredients except the nuts and vanilla extract. Bring to the boil, stirring until the butter melts and the mixture is smooth. Boil for 30 seconds. Remove from the heat, then mix the nuts and vanilla extract.4. Pour the hot filling over the crust and bake in the oven for about 15 minutes until the filling is bubbling in the centre.5. Allow to completely cool in the tin where the filling will become firm, then chill in the refrigerator for at least 1 hour and up to 2 hours.6. When chilled, cut into bars with a large sharp knife.

Details

Total time: 55 mins Yield: 16 squares

(Disclosure: this post was written on behalf of bakingmad.com who provided me with a recipe, flour, sugar and a small bottle of vanilla extract. I was not required to write a positive review. The opinions I have expressed are my own.)