RECIPE: Self-Saucing Chocolate Sticky Toffee Pudding

Written By Catherine Parrott

EQUIPMENT:

  • Pudding Dish or 35 x 25cm deep tray.

  • Oven set to 180c

  • Hand-Held Blender

INGREDIENTS:

Sticky Toffee Sponge

200g dates

  • 300ml boiling water.

  • 100g unsalted butter

  • 60g demerara sugar

  • 60g dark brown sugar

  • 2 large eggs

  • 250g plain flour

  • 1 tsp bicarb soda

  • 100g Milk Chocolate Chips

  • Pinch of Salt

 For the Cocoa Sauce

  • 200g double cream

  • 300g boiling water

  • 75g unsalted butter

  • 50g Milk Chocolate

  • 200g dark brown sugar

  • 30g cocoa powder

METHODS:

For the Chocolate Sauce…

Meanwhile make your chocolate sauce, combine everything (apart from the chocolate) into a pan and bring to a boil, add the chocolate and mix through until evenly incorporated. Set aside until needed.

For the Sticky Toffee Sponge…

As with any classic sticky toffee pudding, soak your dates in the boiling water for 30 minutes to soften. Once soft, blitz until smooth.

Beat the butter and sugars together until light and fluffy. Add the eggs gradually and mix until smooth. Finish by mixing in the dry ingredients, the blitzed dates and dark chocolate and mix until smooth. Pour the sponge mixture into your prepared tin, spreading evenly, followed by the sauce (ensuring it completely covers the sponge mixture) and bake for 30-35 minutes.  

Serve warm with ice-cream or a dollop of crème fraiche,

Catherine Parrott
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