Sticky Toffee Puddings (Print Version)
# Ingredients:
→ Pudding Base
01 -
150g medjool dates, pitted and chopped up
02 -
⅔ cup any milk you like (150ml)
03 -
¼ cup hot water (20ml)
04 -
½ teaspoon baking soda (3g)
05 -
⅜ cup light brown sugar (80g)
06 -
2 teaspoons vanilla extract (8g)
07 -
1 whole egg + 1 yolk, both at room temperature
08 -
⅓ cup salted butter, softened (76g)
09 -
¼ cup unsweetened cocoa powder (30g)
→ Dry Ingredients
10 -
½ teaspoon espresso powder (optional) (1g)
11 -
½ cup plain flour (70g)
12 -
¼ teaspoon salt (1g)
13 -
¾ teaspoon baking powder (4g)
→ Chocolate Sauce
14 -
½ cup dark chocolate chips (100g)
15 -
Pinch of salt
16 -
2 tablespoons unsweetened cocoa powder (6g)
17 -
⅜ cup soft brown sugar (80g)
18 -
1 cup heavy cream (240ml)
19 -
⅓ cup salted butter (76g)
→ For Serving
20 -
Vanilla ice cream
# Instructions:
01 -
Set your oven to 350°F and generously butter either 2 larger ramekins (14 oz) or 4 smaller ones (8 oz each).
02 -
Toss the dates and soda in a bowl. Add hot milk on top and leave it for 10 minutes. Blend it all up with a handheld or regular blender until smooth.
03 -
Stir cocoa with hot water to make a paste-like mix. Beat your butter, sugar, and vanilla into this. Then mix in the blended dates, egg, and yolk.
04 -
Combine flour, salt, baking powder, and espresso powder (if you're adding it). Gently fold this into the wet mix. Pour evenly into your buttered ramekins.
05 -
Bake for about 28-33 minutes for smaller portions or 35-40 minutes for larger ones. They should feel just firm in the middle.
06 -
While the cakes are baking, toss all the sauce ingredients into a medium pot. Heat gently, stirring until smooth.
07 -
Once the cakes are out, poke some holes into them. Pour half of the sauce on top and let it soak in. Turn them out onto plates and enjoy with ice cream and the rest of the sauce.
# Notes:
01 -
You can double this and bake it in an 8x8 pan for nearly an hour.
02 -
Tastes best while it's warm.
03 -
Let all ingredients come to room temperature first.