Sticky Toffee Chocolate Puddings

Rich and comforting sticky toffee chocolate puddings are just what you need on a cool and damp evening. Muscovado sugar stops them being overly sweet, but there’s enough going on to ensure complete satisfaction. Here’s the recipe.

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It’s Dom’s second anniversary at Belleau Kitchen this month and to help him celebrate he asked us all to randomly select a recipe from one of our baking books. Hooray. This narrowed things down and made the task somewhat easier as I didn’t have to search through every bookshelf and stack in the house. Including my chocolate books, this gave me twenty in total.

I asked CT to choose a number and as it was Friday the 13th at the time, 13 was the number he chose. Luckily 13 was my much loved grandmother’s lucky number, so I don’t feel in the least bit filled with gloom by this particular integer. And I was right not to be gloom filled as the book turned out to be Green & Black’s Ultimate.

Flicking through the pages with my eyes closed I landed on a recipe for pudding – Chocolate Sticky Toffee Pudding Cake to be precise. Given that there is often a piece of cake lying around the house to be had, I rarely make puddings, but a friend coming over for supper a couple of night’s ago provided the perfect opportunity.

This very friend had persuaded me just a few days before to buy these cheery little ramekin dishes when we were out and about. So rather than make one large cakey pudding as suggested, it seemed more apt to make individual ones and use these colourful ramekins.

Sticky Toffee Chocolate Puddings

As we still had quite a bit of cake left over from my first Clandestine Cake Club event, I only made half of the amount specified in the book. I still had enough to fill three ramekins and I also had enough for two nearly full mini loaf moulds. Basically, the amount in the recipe below will fill six standard sized ramekin dishes.

I went my own way, as usual and came up with a much easier and quicker method than the one in the book. A few quantities and ingredients might have got changed too. I can’t help myself.

Once the bakes were out of the oven, I poured the toffee sauce over the top. I then spent an inordinate amount of time trying to take a photograph in the gloom without a flash until everyone was well and truly fed up with me.

Luckily the puddings were still warm and quite delicious. The dates and spelt combined to give them quite a chewy texture and substantial presence. It was just what we needed with the damp and cool weather we are experiencing. The sponge wasn’t overly sweet, so the toffee sauce was by no means saccharine overkill.

Other Classic British Puddings You Might Like

• Chocolate bread & butter pudding
• Eve’s pudding
• Mincemeat meringue pie
• Rhubarb crumble
• Self-saucing chocolate pudding
• Snowdon pudding

Keep in Touch

Thank you for visiting Tin and Thyme. If you make these sticky toffee chocolate puddings, I’d love to hear about it in the comments below. Do you have any recommendations or advice for making individual puddings?

Please rate the recipe. If you post pictures of your creations on social media, tag me @choclette8 so I can see them.

For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram, Flipboard or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?

If you’d like even more pudding recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.

Choclette x

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Sticky Toffee Chocolate Puddings

Rich and comforting sticky toffee chocolate puddings are just what you need on a cool and damp evening. Muscovado sugar stops them being overly sweet, but there's enough going on to ensure complete satisfaction.

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Prep Time20 minutes mins

Cook Time20 minutes mins

Course: Dessert

Cuisine: British

Keyword: dates, pudding, toffee sauce

Servings: 6 servings

Calories: 534kcal

Author: Choclette @ Tin and Thyme

Equipment

• ramekins (affiliate link)

Ingredients

Sponge

• 75 g dates
• 150 ml water
• 50 g unsalted butter
• 75 g light Muscovado sugar
• 75 g dark chocolate broken into pieces (I used 85%)
• 120 g wholemeal spelt flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda (baking soda)
• 2 large eggs (I used smallish duck eggs)

Sticky Toffee Sauce

• 50 g unsalted butter
• 4 tbsp golden syrup
• 100 g light Muscovado sugar
• 100 ml double cream (heavy cream)

Metric – US Customary

Instructions

Sponge

• Chop the dates and place in a medium sized lidded saucepan.
  75 g dates
• Boil the water and pour it over the dates. Simmer for a 3-4 minutes with the lid on. Turn the heat off and leave to soak whilst you butter your six ramekin dishes. Place them on a baking tray.
  150 ml water
• Add the butter, sugar and chocolate to the dates, clamp the lid back on the pan and leave to melt.
  50 g unsalted butter, 75 g light Muscovado sugar, 75 g dark chocolate
• Set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
• Sift the dry ingredients into a mixing bowl and make a well in the centre.
  120 g wholemeal spelt flour, ½ tsp baking powder, ½ tsp bicarbonate of soda (baking soda)
• Stir the chocolate mixture until well mixed then pour into the flour well and stir from the inside out.
• Break the eggs into the bowl and beat well with a wooden spoon.
  2 large eggs
• Spoon the batter into the ramekin dishes filling them to just over ¾.
• Bake in the centre of the oven for 20 minutes or until the cakes are well risen and firm to the touch.

Sticky Toffee Sauce

• Melt the butter in a small pan along with the golden syrup. Take off the heat.
  50 g unsalted butter, 4 tbsp golden syrup
• Stir in the sugar, then pour in the cream and stir until smooth.
  100 g light Muscovado sugar, 100 ml double cream (heavy cream)
• Bring to a simmer and let it bubble for a few minutes, stirring from time to time.
• Pour some of the toffee sauce over each of the puddings as soon as they’re out of the oven and serve straight away.

Notes

Use dried dates rather than the expensive medjool dates for this recipe.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition Estimate

Calories: 534kcal | Carbohydrates: 70g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 131mg | Potassium: 357mg | Fiber: 5g | Sugar: 51g | Vitamin A: 750IU | Vitamin C: 0.1mg | Calcium: 83mg | Iron: 3mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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