Description
A rich and decadent Chocolate Sticky Toffee Pudding combining the classic British dessert with luscious cocoa and chocolate chips, drenched in a warm, buttery toffee sauce. Perfectly moist with a deep chocolate flavor, this pudding is a comforting treat served best warm with vanilla ice cream or whipped cream.
Ingredients
Scale
For the Pudding:
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
For the Toffee Sauce:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Dates: In a small bowl, combine the chopped dates with boiling water and stir in baking soda. Let the mixture sit for 10 minutes to soften the dates, which will enhance their flavor and texture in the pudding.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, providing a creamy base for the pudding batter.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring the batter is smooth and well combined.
- Mix Dry Ingredients: In another bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt to evenly distribute the leavening agents and cocoa throughout the pudding.
- Combine Batter: Alternately add the dry ingredients and the softened date mixture into the wet ingredients, gently folding until just combined to avoid overmixing and to maintain a tender texture.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter, adding bursts of chocolate flavor to the pudding.
- Bake: Pour the batter into a greased 8×8-inch baking dish or individual ramekins. Bake in a preheated 350°F (175°C) oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean, indicating the pudding is cooked through.
- Make Toffee Sauce: While the pudding bakes, combine butter, brown sugar, and heavy cream in a saucepan over medium heat. Stir constantly and bring to a simmer, cooking for 3–4 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla extract and a pinch of salt.
- Soak Pudding: Once baked, poke small holes on top of the pudding and pour half of the warm toffee sauce over it. Allow the sauce to soak in for 5–10 minutes, infusing the pudding with extra moisture and flavor.
- Serve: Serve the pudding warm, drizzled with remaining toffee sauce and optionally accompanied by a scoop of vanilla ice cream or whipped cream for a luxurious finish.
Notes
- This pudding can be prepared ahead of time and gently reheated before serving, making it ideal for entertaining.
- For a richer chocolate experience, substitute chocolate chips with chopped dark chocolate pieces.
- Serving the pudding in individual ramekins creates an elegant presentation perfect for portion control and dinner parties.
