Description
Irresistible chocolate sticky toffee puddings bring British dessert magic into an intimate serving for two passionate sweet lovers. Rich caramel sauce and warm chocolate cake create a luxurious indulgence perfect for romantic dinners or quiet evening treats.
Ingredients
Scale
Pudding Base Ingredients:
- 150g (2/3 cup) pitted medjool dates, chopped
- 1 whole egg plus 1 egg yolk, room temperature
- 76g (1/3 cup) salted butter, very soft
- 80g (3/8 cup) brown sugar
- 30g (1/4 cup) cocoa powder
- 150ml (2/3 cup) milk of choice
- 8g (2 teaspoons) vanilla extract
- 3g (1/2 teaspoon) baking soda
- 20ml (1/4 cup) hot water
Dry Ingredients:
- 70g (1/2 cup) all-purpose flour
- 4g (3/4 teaspoon) baking powder
- 1g (1/2 teaspoon) espresso powder, optional
- 1g (1/4 teaspoon) salt
Chocolate Sauce Ingredients:
- 240ml (1 cup) heavy cream
- 100g (1/2 cup) dark chocolate chips
- 76g (1/3 cup) salted butter
- 80g (3/8 cup) brown sugar
- 6g (2 tablespoons) cocoa powder
- Pinch of salt
For Serving:
- Vanilla ice cream
Instructions
- Preheat the oven to 350°F and thoroughly grease two medium-sized ramekins with butter to prevent sticking.
- Create a smooth date puree by combining dates with baking soda, then pouring hot milk over them. Allow the mixture to rest for 10 minutes before blending into a uniform paste using an immersion blender.
- Form a rich chocolate base by whisking cocoa powder with hot water until smooth. Incorporate softened butter, brown sugar, and vanilla extract, then blend in the date paste, whole egg, and additional egg yolk.
- Gently fold dry ingredients including flour, baking powder, espresso powder, and salt into the wet mixture, ensuring a smooth, lump-free batter.
- Carefully distribute the batter evenly between prepared ramekins, filling them approximately three-quarters full.
- Bake for 28-40 minutes, depending on ramekin size, until the center is just set and a slight springiness remains when touched.
- Simultaneously prepare the toffee sauce by simmering sauce ingredients in a saucepan over medium heat until achieving a glossy, consistent texture.
- Once cakes are removed from the oven, puncture small holes across the surface and generously drizzle half the warm sauce, allowing it to penetrate and moisten the puddings.
- Invert the puddings onto serving plates, garnish with a scoop of cold vanilla ice cream, and drizzle the remaining toffee sauce over the top.
Notes
- Select high-quality dates for intense natural sweetness and smooth texture.
- Soak dates completely in hot milk to soften and create rich, creamy paste that enhances pudding’s depth.
- Replace egg with ground flaxseed or applesauce for vegan version, maintaining moisture and binding properties.
- Try alternative flours like almond or gluten-free blend for dietary adaptations without compromising rich chocolate flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2
- Calories: 682
- Sugar: 45g
- Sodium: 314mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg