Sticky toffee pudding

level 2

This indulgent and rich recipe will have a mouth-watering effect on customers with its warm chocolate fudge sauce drizzled over the top to enhance the chocolate flavour.

Recipe components

Callebaut® ingredients

Chocolate Pudding

IngredientsPreparation
  • 170g
    dates
  • 216ml
    cold water
  • 6g
    bicarbonate of soda

Bring the dates, water and bicarbonate of soda to the boil.

  • 107g
    vegan butter
  • 164g
    caster sugar

Cream the butter and sugar together until light and fluffy.

 

 

  • 17g
    ground flaxseed
  • 69ml
    cold water

Mix the flax seed with the water

Add into the creamed vegan butter mix.

  • 193g
    plain flour
  • 29g
    cocoa powder
  • 6g
    Baking powder

Sieve the flour, baking powder and cocoa powder together.

Then fold through the cake mix.

Fold in the cooled date mixture and chocolate chips.

Pipe into individual moulds.

Bake at 180°C for 20-30mins.

Chocolate Fudge Sauce

IngredientsPreparation
  • 100g
    dark brown sugar
  • 100g
    vegan butter
  • 100g
    golden syrup

Bring the golden syrup, butter and dark brown sugar to the boil.

Add in the cream and the chocolate and mix together.

Serve immediately.