55% Milk Chocolate Sticky Toffee Pudding
Elevate your dessert game with our irresistible 55% Milk Chocolate Self-Saucing Chocolate Sticky Toffee Pudding.
A decadent blend of rich, moist chocolate cake and gooey toffee sauce that melts in your mouth... You're welcome.
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Sponge:
200g dates
300ml boiling water.
100g unsalted butter
60g demerara sugar
60g dark brown sugar
2 large eggs
250g plain flour
1 tsp bicarb soda
100g 55% Milk Islands Chocolate ButtonsSauce:
200g double cream
300g boiling water.
75g unsalted butter
200g dark brown sugar
30g cocoa powder -
Preheat your oven to 180c. Grease a 35 x 25cm deep tray.
As with any classic sticky toffee pudding, soak your dates in the boiling water for 30 minutes to soften. Once soft, blitz until smooth.
Meanwhile, make your chocolate sauce, combine everything in a pan and bring to a boil, cook for about 2 minutes to thicken and then set aside until needed.
For the sponge, beat the butter and sugars together until light and fluffy. Add the eggs gradually and mix until smooth. Finish by mixing in the dry ingredients, the blitzed dates and chocolate and mix until smooth.
Pour the sponge mixture into your prepared tin, spreading evenly, followed by the sauce (ensuring the sauce completely covers the sponge mixture) and bake for 30-35 minutes.
Serve warm with ice cream, because why not?
