Self-Saucing Sticky Toffee Chocolate Pudding Recipe
Introduction
This self-saucing sticky toffee chocolate pudding is a decadent dessert combining rich chocolate and caramel flavors with moist, date-studded sponge. It’s perfect for any occasion when you want a warm, comforting treat that’s sure to impress.
Ingredients
- 200g pitted medjool dates
- 100g unsalted butter, softened, plus extra for the dish
- 75g demerara sugar
- 75g dark brown soft sugar
- 2 large eggs
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp baking powder
- 100g dark chocolate, roughly chopped
- vanilla ice cream or custard, to serve
- 200ml double cream
- 75g unsalted butter, cubed
- 200g dark brown soft sugar
- 30g cocoa powder
Instructions
- Step 1: Place the dates in a bowl and pour over 300ml boiling water. Let them soak for 30 minutes while you prepare the sauce.
- Step 2: To make the sauce, combine double cream, cubed butter, dark brown sugar, cocoa powder, a large pinch of salt, and 300ml boiling water in a pan. Whisk over medium heat and simmer for 2 minutes. Pour the sauce into a jug and allow it to cool slightly.
- Step 3: Once the dates are softened, use a hand blender to puree the dates and soaking liquid until smooth. Let this cool slightly.
- Step 4: Preheat the oven to 180°C (160°C fan) or Gas mark 4. Butter a deep 35 x 25cm baking dish.
- Step 5: Beat the softened butter, demerara sugar, and dark brown sugar together for about 3 minutes until smooth and creamy.
- Step 6: Add the eggs one at a time, beating well between each addition to combine fully.
- Step 7: Fold in the plain flour, bicarbonate of soda, baking powder, and a pinch of salt until incorporated. Stir in the date purée, then gently fold through the chopped dark chocolate.
- Step 8: Pour the sponge batter into the prepared dish and spread it evenly using the back of a spoon.
- Step 9: Carefully pour the chocolate sauce evenly over the top of the batter.
- Step 10: Bake in the oven for 30–35 minutes until the pudding is risen and set. Let it rest for 2 minutes before serving.
- Step 11: Serve warm with a generous scoop of vanilla ice cream or warm custard for the best experience.
Tips & Variations
- For an extra indulgent touch, add a splash of espresso or coffee liqueur to the date purée for enhanced chocolate depth.
- You can substitute medjool dates with any soft, sweet variety, but medjools give the best texture and richness.
- Use a hand mixer or stand mixer for beating the butter and sugar to achieve a lighter sponge.
- Leftover pudding can be reheated gently in the microwave and still tastes delicious with fresh ice cream.
Storage
Store any leftover pudding covered tightly in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through. This pudding is best enjoyed freshly baked but keeps well for quick reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding in advance?
Yes, you can prepare the pudding batter and sauce ahead of time, store them separately in the fridge, and combine before baking. The baked pudding also reheats well, making it suitable for advance preparation.
What can I use instead of double cream for the sauce?
If you want a lighter version, you can replace double cream with whole milk or a non-dairy alternative, but the sauce will be less rich and creamy.
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Self-Saucing Sticky Toffee Chocolate Pudding Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in a rich, self-saucing sticky toffee chocolate pudding that combines moist date-infused sponge with a luscious, chocolatey toffee sauce. This dessert is baked to perfection and served warm with creamy vanilla ice cream or custard, making it a perfect treat for any occasion.
Ingredients
Scale
Pudding
- 200g pitted medjool dates
- 100g unsalted butter, softened, plus extra for the dish
- 75g demerara sugar
- 75g dark brown soft sugar
- 2 large eggs
- 250g plain flour
- 1 tsp bicarbonate of soda
- 1 tbsp baking powder
- 100g dark chocolate, roughly chopped
Sauce
- 200ml double cream
- 75g unsalted butter, cubed
- 200g dark brown soft sugar
- 30g cocoa powder
- A big pinch of salt
- 300ml boiling water (for sauce)
Additional
- 300ml boiling water (for soaking dates)
- Vanilla ice cream or custard, to serve
Instructions
- Soak Dates: Place the pitted medjool dates in a bowl and pour over 300ml boiling water. Allow them to soak for 30 minutes until softened.
- Prepare Sauce: In a pan, combine double cream, cubed unsalted butter, dark brown soft sugar, cocoa powder, a big pinch of salt, and 300ml boiling water. Whisk the mixture over medium heat and let it simmer gently for 2 minutes. Pour the sauce into a jug and let it cool slightly.
- Make Date Puree: After soaking, use a hand blender to blitz the dates and soaking water until you achieve a smooth paste. Allow this to cool slightly.
- Prepare Baking Dish: Butter a deep 35 x 25cm baking dish thoroughly to prevent sticking.
- Mix Batter: Preheat the oven to 180°C (160°C fan/gas mark 4). In a bowl, beat softened butter with both demerara and dark brown sugar for 3 minutes until smooth and creamy. Add eggs one at a time, beating well between additions. Fold in plain flour, bicarbonate of soda, baking powder, and a pinch of salt. Incorporate the date purée and then fold in the roughly chopped dark chocolate gently until evenly distributed.
- Assemble: Pour the prepared batter into the buttered baking dish and spread it evenly with the back of a spoon. Evenly pour the cooled chocolate sauce over the top of the batter.
- Bake: Place the dish in the preheated oven and bake for 30-35 minutes or until the pudding has risen and cooked through. Once done, allow the pudding to rest for 2 minutes.
- Serve: Serve the pudding warm topped with a generous scoop of vanilla ice cream or warm custard for an indulgent finish.
Notes
- Ensure the dates are thoroughly blended into a smooth paste for the best texture in the sponge.
- Use a deep baking dish as the pudding rises and the sauce bubbles during baking.
- Serving with vanilla ice cream or warm custard complements the rich chocolate and toffee flavors.
- Check the pudding with a skewer; it should come out mostly clean with some moist crumbs due to the sticky sauce inside.
- For a stronger chocolate flavor, use a high-quality dark chocolate with at least 70% cocoa.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: sticky toffee pudding, chocolate pudding, self-saucing pudding, dessert recipe, date pudding, rich dessert, British pudding
