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.
Servings: 6 servings
Calories: 534kcal
Equipment
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)
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
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