Rachel Allens Chocolate Sticky Toffee Pudding Recipes

SELF-SAUCING STICKY TOFFEE CHOCOLATE PUDDING

Steps:

• Put the dates in a bowl and pour in 300ml boiling water. Leave to soak for 30 mins. Meanwhile, make the sauce by tipping all the ingredients, a big pinch of salt and 300ml boiling water into a pan, then whisk over a medium heat and simmer for 2 mins. Pour into a jug and leave to cool slightly. Once the dates are soaked, use a hand blender to blitz the dates and water until you have smooth paste. Leave to cool slightly. Butter a deep 35 x 25cm dish.
• Heat oven to 180C/160C fan/gas 4. Beat together the butter and sugar for 3 mins until smooth. Add the eggs, one at a time, beating between each addition. Fold in the flour, bicarb and baking powder along with a pinch of salt. Once combined, mix in the date purée, then fold in the dark chocolate. Pour the sponge batter into the prepared dish and spread out evenly using the back of a spoon. Pour the chocolate sauce evenly over the top of the batter.
• Bake in the oven for 30-35 mins until risen, then leave to rest for 2 mins. Serve warm with a big scoop of ice cream or warm custard.

STICKY TOFFEE PUDDING

Steps:

• Moist, sweet, moreish and very straightforward to make, this is a guaranteed crowd pleaser. It can be prepared entirely in advance and will keep very well once cooked, lasting five or six days in an airtight box in the refrigerator or up to three months in the freezer. Before serving, just warm it up in a low oven for about 15 minutes covered (defrost first if it has been frozen).
• Preheat the oven to 350 degrees F.
• Butter and flour the sides of an 8-inch springform pan or an 8 by 8-inch square cake pan and line the base with parchment or greaseproof paper.
• Place the chopped dates and tea in a saucepan and bring to a boil. Cook for a few minutes to soften the dates, and then remove from the heat, and set aside.
• In a large bowl or an electric food mixer, beat the butter until soft. Add the sugar, and beat until the mixture is pale and fluffy. Beat in the eggs, 1 at a time, and then beat in the mixed spice and vanilla extract. Fold in the date mixture. Sift in the flour, and bicarbonate of soda, and gently fold in until combined.
• Pour the mixture into the prepared pan, and bake until the top is just firm to the touch and a skewer inserted into the middle comes out clean, about 45 minutes.
• Let the cake stand in the pan for about 5 minutes before removing and transferring to a serving plate. While the cake is cooking, make the Toffee Sauce.
• To serve: Cut the cake into slices, and serve with a scoop of vanilla ice cream or whipped cream and a very generous drizzle of warm toffee sauce over the top!
• In a saucepan set over a high heat, mix together the butter, sugar, syrup, cream, and vanilla extract. Bring the mixture to a boil for approximately 4 to 5 minutes, stirring regularly, until it has thickened. Serve warm.