Sticky chocolate toffee pudding

Sticky chocolate toffee pudding

Tempt your taste buds with this delicious sticky toffee pudding, oozing with a naughty addition of chocolate.

Equipment and preparation: You’ll need 12 dariole moulds.


For the pudding
  • 350g/12oz dates, stones removed, chopped

  • 1 tsp bicarbonate of soda

  • 110g/4oz unsalted butter

  • 350g/12oz caster sugar

  • 4 free-range eggs

  • 35g/1¼oz cocoa powder

  • 300g/10½oz self-raising flour

For the sauce
  • 200g/7oz soft dark brown sugar

  • 200g/7oz unsalted butter

  • 200ml/7fl oz double cream

  • 150g/5oz chocolate, grated

To serve
  • clotted cream

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4. Grease 12 dariole moulds and line the bottoms with a circle of greaseproof paper.

  2. Heat the dates, 450ml/16fl oz water and bicarbonate of soda in a saucepan over a low heat until simmering, stirring continually. Simmer for 20 minutes, or until the dates break down into a paste. Remove the date mixture from the heat and set aside to cool slightly.

  3. Meanwhile, cream the butter and sugar together in a bowl until light and fluffy. Add the eggs, cooled dates, cocoa powder, flour and mix until well combined.

  4. Divide the batter between the moulds, place them into a large baking tray and bake in the oven for 25-30 minutes, or until well-risen and springy to the touch. Remove form the oven and set aside to cool.

  5. Meanwhile, for the sauce, heat the butter, sugar and cream together over a high heat for five minutes, or until smooth and well combined.

  6. Stir in the grated chocolate until melted and remove from the heat.

  7. To serve, turn the puddings out onto a serving plate, spoon over the sauce and serve with clotted cream.

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