Chocolate Sticky Toffee Pudding
Sticky Toffee pudding is good. Chocolate Sticky Toffee pudding is even better! Perfect accompanied with Green & Black's Vanilla ice cream.
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| Makes: | 6 |
FOR THE SPONGE
- 300ml boiling water
- 150g chopped dates
- 150g Green & Black’s Dark 70% Chocolate
- 100g unsalted butter, softened
- 150g soft light brown sugar or light muscovado sugar
- 3 large free-range eggs
- 225g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon baking powder
FOR THE TOFFEE SAUCE
- 275g golden syrup
- 275g light brown sugar
- 100g unsalted butter
- 225ml cream
- 1/2 teaspoon vanilla extract
Preheat the oven to 180°C/gas mark 4. Grease the sides of a 20cm springform tin and line the base with a round disc of baking parchment.
Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes.
Meanwhile melt the chocolate in a microwave or a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then set aside to cool.
Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.
Sift in the flour, bicarbonate of soda and baking powder, then add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared tin and bake in the oven for 50 minutes until it feels springy to touch or a sharp knife inserted into the middle comes out clean.
To make the toffee sauce, put all the ingredients into a saucepan over a high heat and boil for 4–5 minutes, stirring regularly.
Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top. Pour the rest into a jug and pass around for people to help themselves.
