My colleagues at work have it tough. With my continued cooking and baking experiments at home for this blog, I often make way more than I can eat myself (or want to eat myself), and so end up packing it up and taking it into work, where they (with great suffering) will endeavour to help me finish my experiments.
This was one of the experiments that I took in one day, and it received such rave reviews that I have been waiting for the opportune moment to post about it. Because sticky date pudding screams out Christmas, and Christmas screams out for sticky date. This is a gorgeously unique take on the traditional sticky date pud – studded with dark chocolate chunks, a hint of coffee and of course, that luscious, oozing, sinfully dark chocolate toffee sauce.
This recipe comes from More Please part of my all-time favourite cookbook series, Delicious by Valli Little.
You will need:
- 1 cup (170g) pitted dates;
- 1 teaspoon bicarbonate of soda;
- 90g unsalted butter, softened;
- 125g brown sugar;
- 2 teaspoons vanilla extract;
- 2 eggs, beaten;
- 175g plain flour;
- 2 teaspoons baking powder;
- 2 teaspoons coffee essence;
- 200g dark chocolate, finely chopped;
- Vanilla or hazelnut ice cream, to serve
For the sauce:
- 175g brown sugar;
- 125g unsalted butter;
- 150ml thickened cream;
- 50g dark chocolate, chopped.
Preheat the oven to 180 degrees Celcius. Grease a 24cm round cake pan and line with baking paper. Place the dates and soda in a bowl and pour over 175ml of boiling water. Set aside for 30 minutes to soften.
Meanwhile, beat the butter sugar and vanilla together with electric beaters until thick and pale. Add the eggs and beat until well combined (it will look a little separated no matter how long you beat it for, so don’t over-do it).
Place the date mixture and the soaking liquid in a food processor and process until smooth, then add to the cake mixture. Fold in the flour, baking powder, coffee essence and chopped chocolate.
Spread into the cake pan, then bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Allow to rest in the pan for 15 minutes before turning out onto a wire rack.
Meanwhile, for the chocolate toffee sauce, place all of the ingredients in a saucepan and stir over low heat for 2-3 minutes until smooth.
Slice the cake and serve with ice cream, drizzled with the warm chocolate sauce. This will serve eight comfortably, or six gluttonous individuals.
Have a lovely Christmas, lovelies. Enjoy the time spent with your precious families and all of the good food that I’m sure will come with it. From this week onwards I’m going to reduce posts to twice-weekly instead of thrice; I’m planning a quick getaway to Singapore over the last week of December and will be a little short on time as I try and get my head around all there is to do in the city that never stops eating!
Look out for my review on Friday of Le Pub – a little French bistro in the heart of the CBD with honest, good Parisian pub fare… xx