Sticky Toffee Chocolate Pudding Recipe
Almond florentine, fresh berries, vanilla bean ice cream
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Ingredients
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Pudding
Toffee Sauce
Almond Florentine
Garnish & Serve
Method
Pudding
- 1
- 2
Cream butter and sugars
In a large mixing bowl, beat the softened butter with the dark brown sugar and granulated sugar until light and fluffy, about 2–3 minutes using an electric mixer.
- 3
- 4
Combine dry ingredients
In a separate bowl whisk together the flour, cocoa powder, baking powder, and sea salt until evenly combined.
- 5
Alternate wet and dry
With the mixer on low, add about half the dry mixture to the butter mixture, then pour in the buttermilk and mix to combine, then add the remaining dry mixture. Do not overmix.
- 6
Stir in coffee and chocolate
Fold in the hot coffee (the batter will thin slightly) and the dark chocolate chips or chopped chocolate until evenly distributed.
- 7
Toffee Sauce
- 8
Make sauce while pudding bakes
In a medium saucepan over medium heat, melt the butter and dark brown sugar together, stirring to combine. Bring to a gentle simmer for 1–2 minutes to dissolve the sugar.
- 9
Add cream and vanilla
Carefully whisk in the heavy cream and continue to simmer gently for 3–4 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla and salt. Keep warm. Reserve about 1/4 cup of the sauce to brush the florentines later.
Almond Florentine
- 10
Toast almonds and make caramel
Line a baking sheet with parchment. In a small skillet over medium heat, melt the 2 tablespoons of butter with the honey and granulated sugar until bubbly. Add the sliced almonds and a pinch of salt, stirring to coat and lightly toast the almonds 2–3 minutes.
- 11
Bake florentines
Spread the almond mixture thinly on the prepared parchment into one or more small disks (about 3–4 inches each) or one larger cluster. Bake in the 350°F oven for 6–8 minutes until golden and set. Watch carefully so they don’t burn.
- 12
Shape and glaze
Remove from oven and immediately brush with the reserved 1/4 cup warm toffee sauce to give shine and help the florentines hold together. Let cool completely on the parchment; the florentines will crisp as they cool. If you want curved florentines, while still warm drape over a rolling pin to shape; otherwise leave flat.
Assembly & Serve
- 13
- 14
Add ice cream and berries
Top each pudding portion with one scoop of vanilla bean ice cream and arrange a small handful of fresh mixed berries on the side or on top.
- 15
Finish with florentine and garnish
Place a piece of almond florentine against the ice cream for crunch, drizzle any remaining toffee sauce over, and finish with optional mint leaves for color. Serve immediately while pudding and sauce are warm and ice cream is cold.
