Chocolate Sticky Toffee Pudding

Ingredients

• 1.5 cup pitted dates (chopped)
• 1.5 cup boiling water
• 1 tsp baking soda
• 0.5 cup unsalted butter (softened)
• 0.75 cup brown sugar (packed)
• 2 eggs (room temperature)
• 1 tsp vanilla extract
• 1.5 cup all-purpose flour
• 0.33 cup cocoa powder (unsweetened)
• 1 tsp baking powder
• 0.5 tsp salt
• 1 cup heavy cream (for the sauce)
• 0.5 cup brown sugar (for the sauce)
• 4 tbsp unsalted butter (for the sauce)
• 0.5 cup dark chocolate (chopped or chips, for the sauce)

Steps

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish.

2. 2

   In a bowl, combine the chopped dates and boiling water. Stir in the baking soda and let the mixture sit for 10 minutes until the dates are soft.

3. 3

   In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.

4. 4

   Whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, then stir in the date and water mixture.

5. 5

   Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

6. 6

   While the cake bakes, prepare the sauce by combining heavy cream, brown sugar, and butter in a saucepan over medium heat. Bring to a simmer, then remove from heat and stir in the dark chocolate until smooth.

7. 7

   Once the cake is done, poke holes all over the top with a skewer or fork. Pour about half of the chocolate toffee sauce over the cake while it is still warm, allowing it to soak in.

8. 8

   Serve warm slices topped with the remaining sauce and a scoop of vanilla ice cream.

Notes

Ensure the dates are finely chopped so they incorporate well into the batter. This dessert is best served warm to maintain the 'sticky' texture of the sauce.

Nutrition per serving

• dessert
• baked
• chocolate
• ramadan
• pudding
• vegetarian