Sticky Toffee Chocolate Pudding Recipe
Recipe information
Make Sticky Toffee Chocolate Pudding in just 1h . Almond florentine, fresh berries, vanilla bean ice cream
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Ingredients
Pudding
Sauce
Toppings
Pudding
1. Prepare the Oven
Preheat the oven to 350°F (175°C). Grease a 9-inch round baking dish or a 12-cup muffin tin.
2. Combine Dry Ingredients
In a large bowl, sift together the all-purpose flour, brown sugar, granulated sugar, cocoa powder, and baking soda.
3. Cream Butter and Eggs
In another bowl, cream the butter until smooth, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Mixtures
Gradually fold the wet ingredients into the dry ingredients until just combined.
5. Add Dates and Water
Stir in the chopped dates and the boiling water until the mixture is smooth and all ingredients are well incorporated.
6. Bake the Pudding
Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Pudding
Remove from the oven and let the pudding cool for about 10 minutes before serving.
Sauce
8. Prepare the Sauce
In a medium saucepan, combine the heavy cream, brown sugar, butter, and vanilla extract.
9. Cook the Sauce
Heat over medium heat, stirring until the sugar dissolves and the butter melts. Bring to a gentle boil and then reduce heat to low to keep warm.
10. Serve Sauce with Pudding
Once the pudding is ready, drizzle the warm sauce generously over it before serving.
Toppings
11. Plate the Pudding
Cut the sticky toffee chocolate pudding into portions and plate each piece.
12. Add Toppings
Top each portion with almond florentine, a handful of fresh mixed berries, and a scoop of vanilla bean ice cream.
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