Self Saucing Sticky Toffee Chocolate 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.

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.

SELF SAUCING CHOCOLATE PUDDING (SLOW COOKER)

Steps:

• Preheat slow cooker for 20 minutes on high.
• Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
• In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
• Sift brown sugar and extra cocoa powder over mixture.
• Using a spoon, gently and evenly pour the boiling water over the mixture.
• Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
• Serve with sifted icing sugar and ice cream or cream.

SELF-SAUCING CHOCOLATE PUDDING

Steps:

• Preheat oven to 180°C.
• Grease 6 cup oven-proof dish.
• For the sauce mix together cocoa and brown sugar in a jug and pour in hot water and stir till sugar is dissolved.
• For the pudding sift flour, cocoa, instant coffee powder and salt together.
• Cream butter and sugar until light, gradually beat in eggs and vanilla.
• Add a little flour, then some milk (alternate between the two keeping a soft consistency) finishing with the flour (don't worry if you don't use up all the milk.
• Spoon mixture into well greased oven dish and spread evenly. If using sprinkle with 1 tablespoon of chopped walnuts.
• Spoon sauce over the pudding mixture till you have a layer of sauce then pour the rest over the back of the spoon.
• Bake for 35-40 minutes.
• Serve with whipped cream and or ice cream and walnut halves if using.