Chocolate Sticky Toffee Pudding!
Gorgeous, rich and delightful homemade chocolate sticky toffee pudding with homemade chocolate sticky toffee sauce and served with ice cream!
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Servings: 8 People
Ingredients
Sticky Toffee Pudding
- 175 g dates (stones removed)
- 175 ml boiling water
- 75 g unsalted butter
- 175 g light or dark brown soft sugar
- 200 g self raising flour
- 50 g cocoa powder
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 75 g black treacle (or golden syrup)
- 3 medium eggs
- 125 ml whole milk
Sticky Toffee Sauce
- 125 g unsalted butter
- 125 g light or dark brown soft sugar
- 3 tbsp black treacle (or golden syrup)
- 1 tsp vanilla extract
- 275 ml double cream
- 200 g chocolate
Instructions
For the Pudding
- Remove the stones from your dates, and chop as finely as possible.
- Pour over the boiling water and leave the mixture to sit for 20 minutes or so. If you prefer no lumps, blend the mixture until smooth.
- Preheat your oven to 180ºC/160ºC Fan, and get a baking dish ready - I use one that is about 1.5L in size (30x20cm ish)
- Add the unsalted butter, sugar, eggs, self raising flour, cocoa powder, baking powder, bicarbonate of soda, and the black treacle into a bowl, and beat until combined - beat as little as possible so as not to over beat it.
- Add in the date & water mixture, and the milk a little at a time, and mix in until smooth. It'll be a thin mixture, but roll with it!
- Pour the mixture into the dish and bake in the oven for 35-40 minutes, or until a skewer comes out clean. Whilst baking, make the sauce!
For the Sauce
- Add the butter, sugar, treacle, vanilla and cream ingredients to a larger pan, and heat and stir until the sugar has dissolved and the butter has melted and incorporated.
- Add the dark chocolate and stir through until melted
- Pour half or most of the sauce over the baked pudding
- Serve with a drizzle of cream, whipped cream, or ice cream like I did and any leftover sauce!
Notes
- I pour half to two thirds of the sauce onto the pudding once the pudding has been baked and I let this sauce soak in slightly when the pudding is fresh out of the oven. The rest of the sauce I pour onto each piece (with a scoop of ice cream)
- There is alot of sauce so if you want less you can make half, or freeze half
- This is best served fresh, but will last 3+ days in the fridge
- The pudding can be made in advance and frozen
- You can reheat the pudding once if you have leftovers
- I use a 30x20cm size dish, but anything roughly similar works well