Chocolate Sticky Toffee Puddings (Print)

Warm, gooey chocolate puddings made with dates and soaked in velvety chocolate sauce. Perfect for special occasions or romantic desserts.

# Ingredients:

01 - 2/3 cup (150ml) milk of choice

02 - 150g pitted medjool dates, chopped

03 - 1/2 teaspoon (3g) baking soda

04 - 1/4 cup (30g) cocoa powder

05 - 1/4 cup (20ml) hot water

06 - 1/3 cup (76g) salted butter, very softened

07 - 3/8 cup (80g) brown sugar

08 - 2 teaspoons (8g) vanilla extract

09 - 1 egg plus 1 egg yolk, room temperature

10 - 1/2 cup (70g) all-purpose flour

11 - 3/4 teaspoon (4g) baking powder

12 - 1/2 teaspoon (1g) espresso powder (optional)

13 - 1/4 teaspoon (1g) salt

14 - 1 cup (240ml) heavy cream

15 - 1/2 cup (100g) dark chocolate chips

16 - 1/3 cup (76g) salted butter

17 - 3/8 cup (80g) brown sugar

18 - 2 tablespoons (6g) cocoa powder

19 - Pinch of salt

20 - Vanilla ice cream

01 - Preheat oven to 350°F. Grease 2 (14-ounce) or 4 (8-ounce) ramekins with butter.

02 - Combine dates and baking soda. Pour hot milk over, let sit 10 minutes. Blend into paste.

03 - Whisk together flour, baking powder, optional espresso powder, and salt.

04 - Mix cocoa powder and hot water into paste. Add butter, sugar, vanilla. Mix in date paste, eggs. Fold in flour mixture.

05 - Divide batter between ramekins. Bake 28-33 minutes for 8-ounce or 35-40 minutes for 14-ounce ramekins.

06 - Heat cream, chocolate, butter, sugar, cocoa, and salt until smooth.

07 - Poke holes in warm cakes, pour half the sauce over. Invert onto plates, serve with ice cream and remaining sauce.

01 - Can be doubled and baked in 8x8 pan

02 - Best served warm

03 - Perfect for Valentine's Day