Autumn may be in the dying days but this pudding is the perfect treat to enjoy on a cold evening. Today I’m sharing my recipe for a sticky toffee pudding with salted caramel sauce.
A classic sticky toffee pudding is already good enough but I thought ‘how could I make it better’ and that’s where I come up with idea of making a chocolate version. It may not be for everybody but it’s something a little different and if you’re anything like me, you’ll enjoy a warm and comforting pudding on a chilly autumn/winter evening.
For the sauce, feel free to skip the salt, this is just a little twist I tried and really liked when it came to adding a little something different. The flavour combination will work with just chocolate and caramel or with chocolate and salted caramel.
If this modern twist doesn’t cut it for you, don’t worry. I have a more traditional version in the form of a sticky toffee pudding traybake.
Anyway, let’s get started, shall we?
Chocolate Sticky Toffee Pudding:
300g Stoned dates, chopped small.
2 tsp Bicarbonate of soda.
400g Light brown sugar.
360g Plain flour.
40g Cocoa powder.
Pinch of salt.
350ml Double cream.
400g Light brown sugar.
1 tsp Vanilla extract.
Sea salt (optional).
Before you get started on any element of the recipe, you’ll want to do some prep work. Weigh up all of your ingredients, bring the kettle to a boil, line a 8 inch square cake tin with parchment paper and grab a hand mixer/stand mixer along with a mixing bowl.
Start by placing the chopped stoned dates, sultanas and bicarbonate of soda into a small/medium bowl, then pour enough boiling water over to cover the contents of the bowl. The bicarbonate helps to soften the skin, making it not so chewy and easier to digest, so it’s an important step – please don’t skip this step.
Place the butter and light brown sugar into a mixing bowl and beat until they are combined. They won’t be light and fluffy; the ratios aren’t correct for this to work.
Once combined, add your eggs one at a time, beating well in-between each addition. You will notice that the consistency of the cake batter becomes much more liquid like, this is completely normal.
Next, it’s time to add the flour, baking powder, cocoa powder and salt, passing them through a sieve first. Some dry ingredients are known for being problematically lumpy.
Mix the dry ingredients in over a medium speed until they are almost fully incorporated. At this stage stop the mixer and add in the fruit, which has been drained, then mix on a medium speed until everything is incorporated and is well distributed throughout the cake batter. Bake in your preheated for 35-40 minutes (or until a tester comes out clean when inserted).
Once the cake has around 5-10 minutes baking remaining, it’s the perfect time to make the caramel sauce.
To start on the sauce, you’ll want to get a small-medium saucepan and place in the butter, double cream, light brown sugar, vanilla extract (and salt, if you’re using it). Place it on the hob over a medium-high heat. Stirring occasionally until everything is melted and started to combine, then you can start stirring continuously until you have a smooth.
Once the cake is out the oven, cut into 9 square portions and pour over the hot caramel sauce. If you don’t intend on eating it straight away, make the caramel prior to serving – the cake can be reheated in the microwave just before serving.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.