Chocolate Sticky Toffee Pudding
1 hr9 servings
A rich chocolate date cake soaked in warm chocolate toffee sauce, served with vanilla ice cream.
| prepPreheat oven to 350°F / 175°C | |||||||||
| prepLine a 9×9-inch baking dish with parchment paper, leaving overhang on the sides | |||||||||
| 255 g pitted Medjool dates, chopped | Soak dates with baking soda in hot milk, 10 min | Mash dates until mostly broken down | Stir in mashed date mixture until incorporated | Gently fold in flour, baking powder & salt | Add cocoa & espresso powder, pour in water, mix smooth | Pour batter into pan, smooth top | Bake 350°F / 175°C, 25–26 min until moist crumbs | Cool cake slightly, poke holes all over with fork | Pour warm sauce over cake, let soak in, slice & serve |
| 240 ml whole milk, hot | |||||||||
| 1 tsp baking soda | |||||||||
| 115 g unsalted butter, melted (for the cake) | Whisk melted butter & brown sugar until glossy | Whisk in vanilla, then add eggs & mix smooth | |||||||
| 150 g dark brown sugar (for the cake) | |||||||||
| 1 1/2 tsp vanilla extract (for the cake) | |||||||||
| 2 large eggs, room temperature | |||||||||
| 125 g all-purpose flour | |||||||||
| 1 tsp baking powder | |||||||||
| 1/2 tsp salt | |||||||||
| 50 g cocoa powder | |||||||||
| 1/2 tsp instant espresso powder | |||||||||
| 60 ml warm water | |||||||||
| 115 g unsalted butter (for the sauce) | Melt butter over medium heat | Whisk in brown sugar until dissolved & bubbling | Stir in heavy cream, simmer gently 3–5 min | Remove from heat, stir in chocolate & vanilla until glossy | |||||
| 150 g dark brown sugar (for the sauce) | |||||||||
| 240 ml heavy cream | |||||||||
| 3 to 4 oz / 85–115 g semi-sweet chocolate, chopped | |||||||||
| 1 tsp vanilla extract (for the sauce) | |||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.