For the sponge
150 g Dark Cooking Chocolate
300 ml boiling water
150 g chopped dates
100 g unsalted butter ,softened
150 soft light brown sugar or light muscovado sugar
3 large free-range eggs
225 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
For the toffee sauce
140 g golden syrup
140 g light brown sugar
50 g unsalted butter
115 ml whipping cream
1/2 teaspoon vanilla extract
PREPARATION METHOD
- Preheat the oven to 180 ºC/gas mark 4. Grease the sides of a 20cm springform tin and line the base with a round disc of baking parchment.
- Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes. Meanwhile melt the chocolate in a microwave or a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool.
- Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.
- Sift in the flour, bicarbonate of soda and baking powder, then add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared tin and bake in the oven for 50 minutes until it feels springy to touch or a knife inserted into the middle comes out clean.
- To make the toffee sauce, put all the ingredients into a saucepan over a high heat and boil for 4-5 minutes, stirring regularly.
- Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top. Pour the rest into a jug and pass around for people to help themselves.
SERVES 12
Each portion contains
Calories 445 (23%)
Sugar 45.5g (51%)
Fat 21.3g (30%)
Saturates 12.8 g (64%)
Salt 0.1 g (2%)
- See more at: http://www.greenandblacks.co.uk/recipes/Chocolate-Sticky-Toffee-Pudding-Cake?r=45264#.dpuf