Amazing Easy Chocolate Sticky Toffee Pudding
Amazing Easy Chocolate Sticky Toffee Pudding
Introduction
Prepare to be amazed by this incredibly simple yet utterly decadent Amazing Easy Chocolate Sticky Toffee Pudding! We've taken the classic comforting dessert and given it a delightful chocolate twist, ensuring every spoonful is packed with rich, moist cake and a generous drenching of luscious chocolate toffee sauce. It’s surprisingly easy to whip up, making it the perfect treat for a cozy night in or an impressive end to a dinner party. Get ready to indulge in pure, sticky, chocolatey bliss!
Ingredients
- 175g (1 cup) Medjool dates, pitted and roughly chopped
- 1 tsp bicarbonate of soda (baking soda)
- 250ml (1 cup) boiling water
- 60g (1/4 cup) unsalted butter, softened
- 150g (3/4 cup) light muscovado sugar (or dark brown sugar)
- 2 large eggs
- 1 tsp vanilla extract
- 175g (1 1/2 cups) self-raising flour (or plain flour + 1.5 tsp baking powder)
- 25g (1/4 cup) cocoa powder
Instructions
- Prepare the dates: Preheat your oven to 180°C (350°F). Grease and flour an 8-inch round baking dish or ovenproof dish. Place the chopped dates and bicarbonate of soda in a heatproof bowl. Pour over the boiling water, stir well, and let it sit for 10-15 minutes until the dates soften. Mash them with a fork until mostly broken down.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and muscovado sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine dry ingredients: Sift the self-raising flour and cocoa powder together into a separate bowl.
- Mix wet and dry: Gently fold the flour and cocoa mixture into the butter mixture, alternating with the date mixture, starting and ending with the flour mixture. Mix until just combined; do not overmix.
- Bake the pudding: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Make the chocolate toffee sauce: While the pudding bakes, melt the butter and muscovado sugar in a small saucepan over medium heat, stirring until the sugar dissolves. Bring to a gentle boil and simmer for 2-3 minutes, stirring occasionally, until slightly thickened.
- Finish the sauce: Remove the pan from the heat. Stir in the double cream and chopped dark chocolate until the chocolate is fully melted and the sauce is smooth and glossy.
- Serve: Once the pudding is out of the oven, immediately poke holes all over the top with a skewer or fork. Pour about half of the warm chocolate toffee sauce over the hot pudding, allowing it to soak in. Serve warm, with extra sauce on the side, and a dollop of vanilla ice cream or clotted cream if desired.
Pro Tips & Notes
- Make Ahead: The pudding can be baked a day in advance and gently reheated. Store the sauce separately and warm it just before serving for the best experience.
- Date Choice: Medjool dates are naturally soft and sweet, giving the best texture and flavour to the pudding. If using drier dates, ensure they soak for a bit longer to soften completely before mashing.
- Storage: Leftover pudding (with or without sauce) can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through.
Nutrition Facts (per serving)
- Calories: 450 kcal
- Protein: 5g
- Fat: 28g
- Carbohydrates: 50g
- Fiber: 3g
- Sugars: 38g
Frequently Asked Questions
- Q: Can I make this gluten-free? A: Yes, you can substitute the self-raising flour with a gluten-free self-raising flour blend. Ensure your baking powder is also gluten-free if making your own self-raising blend.
- Q: What if I don't have muscovado sugar? A: Dark brown sugar is the best substitute for muscovado, as it provides a similar depth of flavor and moisture. Light brown sugar can also work but will result in a slightly less rich taste.
- Q: How can I make the sauce thicker? A: If you prefer a thicker sauce, you can simmer it for an extra minute or two, being careful not to burn it. Remember it will thicken slightly as it cools.