Sticky Toffee Duo Dessert (Print Version)
# Ingredients:
→ Pudding Base
01 -
⅔ cup choice of milk (150ml)
02 -
150g soft Medjool dates, finely chopped
03 -
½ teaspoon baking soda (3g)
04 -
¼ cup cocoa powder (30g)
05 -
¼ cup boiling water (20ml)
06 -
⅓ cup salted butter, softened (76g)
07 -
⅜ cup light brown sugar (80g)
08 -
2 teaspoons pure vanilla extract (8g)
09 -
1 large egg and 1 yolk, kept at room temperature
→ Dry Ingredients
10 -
½ cup plain flour (70g)
11 -
¾ teaspoon baking powder (4g)
12 -
¼ teaspoon salt (1g)
13 -
½ teaspoon optional espresso powder (1g)
→ Chocolate Sauce
14 -
1 cup heavy whipping cream (240ml)
15 -
½ cup semi-sweet chocolate chips (100g)
16 -
⅓ cup salted butter (76g)
17 -
⅜ cup packed brown sugar (80g)
18 -
2 tablespoons unsweetened cocoa (6g)
19 -
A pinch of salt
→ For Serving
20 -
Vanilla ice cream
# Instructions:
01 -
Set your oven to 350°F to preheat. Grease either 2 larger ramekins (14 ounces each) or 4 smaller ones (8 ounces each) with plenty of butter.
02 -
Add your chopped dates and baking soda to a bowl. Pour in the hot milk and let it sit for about 10 minutes. Blend it into a creamy paste with an immersion or regular blender.
03 -
Stir the cocoa powder and hot water into a thick mixture. Beat in the softened butter, brown sugar, and vanilla. Mix in the date paste, then whisk in the egg and extra yolk.
04 -
Combine your flour, baking powder, salt, and espresso powder if you're using it. Gently fold this dry mix into the wet ingredients until it's smooth. Divide the batter evenly among your ramekins.
05 -
Bake the puddings for 28-33 minutes if using 8-ounce ramekins or 35-40 minutes for 14-ounce ramekins. The centers should set and not jiggle when done.
06 -
While waiting for the puddings, melt all the sauce ingredients together in a medium saucepan over medium heat. Keep stirring until smooth.
07 -
While still warm, poke small holes in the puddings and pour in half of your sauce. Let them soak for a few minutes, then flip them onto plates. Serve them with ice cream and the rest of the sauce.
# Notes:
01 -
Double the recipe and bake in an 8x8 pan for 50-60 minutes.
02 -
These are best when eaten warm.
03 -
Make sure your ingredients are at room temperature before starting.