Description
Chocolate Sticky Toffee Pudding is a rich and indulgent British-inspired dessert featuring moist cocoa and date cake drenched in a luscious homemade toffee sauce. Perfectly warm and comforting, this pudding combines the natural sweetness of Medjool dates with the deep flavors of dark cocoa and brown sugar, making it an irresistible treat for chocolate and toffee lovers alike.
Ingredients
Scale
Pudding
- 1 cup pitted Medjool dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Toffee Sauce
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dates: In a bowl, combine chopped Medjool dates, boiling water, and baking soda. Let sit for 10 minutes to soften the dates, then lightly mash them with a fork to create a smooth paste.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and dark brown sugar until the mixture is light and fluffy, creating the base for the batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and cocoa.
- Combine Ingredients: Gradually add the dry mixture to the wet ingredients, mixing until just combined to avoid overworking the batter. Fold in the mashed dates with their soaking liquid until evenly incorporated.
- Bake the Pudding: Pour the batter into a greased 8-inch square baking dish. Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, combine butter, dark brown sugar, and heavy cream in a saucepan over medium heat. Stir continuously until the sugar has dissolved and the sauce thickens slightly, about 5 to 7 minutes. Remove from heat and stir in vanilla extract.
- Soak Pudding with Sauce: Once baked, use a skewer to poke holes all over the top of the pudding. Pour half of the warm toffee sauce over the pudding, allowing it to soak in for 10 minutes to absorb the rich flavors.
- Serve: Serve the pudding warm with the remaining toffee sauce drizzled on top. Optionally, add vanilla ice cream or whipped cream for an extra decadent finish.
Notes
- Best served warm to enhance the gooey texture and rich flavors.
- This pudding can be made in advance and gently reheated before serving.
- For an even richer chocolate flavor, substitute the cocoa powder with melted dark chocolate.
- Vanilla ice cream or whipped cream are excellent accompaniments but optional.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British-Inspired
