Description
Chocolate Sticky Toffee Pudding is a rich and decadent British dessert combining moist date cake infused with cocoa and studded with dark chocolate chips, topped with a luscious homemade toffee sauce. This comforting treat is perfect served warm with extra toffee sauce and pairs beautifully with vanilla ice cream or whipped cream.
Ingredients
Scale
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 and Prepare Dates: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. Place the chopped dates in a bowl, pour over the boiling water, and stir in the baking soda. Let this mixture sit for 10 minutes to soften the dates, which will help create a moist texture in the pudding.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture becomes light and fluffy. This aeration will contribute to a tender crumb in the pudding.
- Combine Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract to infuse the batter with flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution of leavening and cocoa throughout the cake batter.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the creamed butter mixture. Stir gently until just combined to avoid overmixing, which can make the pudding tough.
- Add Dates and Chocolate Chips: Fold in the soaked dates with their liquid along with the dark chocolate chips, ensuring everything is evenly distributed in the batter.
- Bake the Pudding: Pour the batter into the prepared baking dish and smooth the top. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. This baking time ensures the cake is cooked through and moist.
- Prepare Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Stir in the brown sugar and cook for 2 minutes to dissolve and combine the sugar with the butter.
- Add Cream and Simmer: Slowly pour in the heavy cream, bring the mixture to a gentle boil, then reduce the heat and allow it to simmer for 5 minutes. Stir in the vanilla extract to complete the sauce.
- Soak and Serve: When the pudding is done baking, remove it from the oven and poke holes all over its surface using a skewer or fork. Pour half of the warm toffee sauce over the pudding to allow it to soak in for 10 minutes. Serve warm with the remaining sauce drizzled on top, optionally accompanied by vanilla ice cream or whipped cream for extra indulgence.
Notes
- For an extra indulgent touch, serve with vanilla ice cream or whipped cream.
- You can make the pudding a day ahead and reheat it gently in the oven or microwave.
- Store leftovers covered in the refrigerator for up to 3 days.
