Sticky Toffee Chocolate Pudding Recipe
Almond florentine, fresh berries, vanilla bean ice cream
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Ingredients
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Pudding
Sauce
Toppings
Method
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
- 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
- 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.
