Description
Indulge in the rich and decadent Chocolate Sticky Toffee Pudding, a British classic dessert that combines the sweetness of dates with the richness of chocolate for a truly delightful treat.
Ingredients
Scale
Main Pudding:
- 1 cup chopped dates (Medjool or Deglet Noor)
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
Toffee Sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the dates: Preheat to 350°F (175°C). Place dates in a bowl, pour boiling water over them, add baking soda, and let sit.
- Mix wet ingredients: Cream butter and brown sugar, add eggs and vanilla.
- Combine dry ingredients: Whisk flour, cocoa powder, baking powder, and salt in a separate bowl.
- Combine wet and dry ingredients: Gradually mix dry ingredients into wet mixture. Stir in soaked dates and chocolate chips.
- Bake the pudding: Pour batter into dish, bake for 30–35 minutes.
- Prepare toffee sauce: Melt butter, add brown sugar, then cream. Simmer and add vanilla.
- Finish the pudding: Poke holes in pudding, pour over half the toffee sauce, let soak, and serve warm with extra sauce.
Notes
- For added decadence, serve with ice cream or whipped cream.
- Pudding can be made in advance and reheated. Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 38g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
