Chocolate Sticky Toffee Pudding

Here is the Sticky Toffee Pudding Recipe that I served at Buckingham Palace, only to make it even better I have added some Scharffen Berger chocolate chunks to the mix. A fabulous treat for these cold weather days and so easy to make too.

Chocolate Sticky Toffee Pudding

Serves 6

For the pudding;

6 ounces medjool dates, pitted and each cut into about 8 pieces
1 tsp bicarb soda
½ pint boiling water
2 ounces butter
6 ounces granulated sugar
1 cup Scharffen Berger chocolate chunks
1 egg
8 ounces all purpose flour
1 tsp vanilla paste
1 tsp baking powder

For the sauce;

11 ounces dark muscovado sugar
7 ounces unsalted butter
½ cup Scharffen Berger chocolate chunks
9 Tbs heavy cream

Prepare the sauce by adding all of the ingredients to a heavy based pan. Stir over high heat until everything is combined. Bring to a boil and simmer for 4 minutes. Pour about 1 ½ cups of the sauce into a greased 2 pint pudding basin and allow to cool. Save the remaining sauce to pour over the pudding.

Place the dates in a bowl with the bicarb soda and the boiling water. Stir until the soda dissolves and leave to cool. Steps one and two can be done a day ahead.

Cream the butter and sugar until light and fluffy, add the egg and vanilla and keep beating. Fold in the flour and baking powder followed by the date mix and chocolate chips. Spoon the mix into the bowl on top of the cold sauce.

Steam the pudding in a double boiler for about 1 ½ hours. When the pudding is ready, reheat the remaining sauce. Invert the pudding onto a warm plate and pour over the sauce. Serve with Clotted cream, whipped cream or Ice cream.

You can also watch me making this dish on Good Morning Texas  Click here