Chocolate Sticky Toffee Pudding

 

Preparation Time: 

30 minutes 

Difficulty: 

Medium

Ingredients:

For the Pudding:

• 100g unsalted butter, softened
• 100g light brown soft sugar
• 2 large eggs, beaten
• 100g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 4 tablespoons golden syrup
• 4 tablespoons hot water
• 50g dark chocolate chips

For the Sauce:

• 100g unsalted butter
• 100g light brown soft sugar
• 100ml double cream
• 1 teaspoon vanilla extract

Kitchen Tools Needed:

• 20cm round cake tin
• Large bowl
• Medium bowl
• Whisk
• Wooden spoon

Instructions:

For the Pudding:

1. Preheat oven: to 180°C (350°F). Grease and line the cake tin.
2. Combine wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the golden syrup and hot water. Mix until just combined.
4. Add chocolate chips: Stir in the chocolate chips.
5. Bake: Pour the batter into the prepared tin and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
6. Prepare the sauce: While the pudding is baking, heat the butter, sugar, cream, and vanilla extract in a saucepan over low heat, stirring until the sugar has dissolved and the sauce is smooth.

To Serve:

1. Warm the pudding: Heat the pudding in the oven for a few minutes to warm it through.
2. Pour the sauce: Pour the warm toffee sauce over the pudding.
3. Serve: Serve the pudding warm with a scoop of vanilla ice cream or clotted cream.

Macros (Approximate, per serving):

• Calories: 400-500
• Protein: 10-15g
• Fat: 25-30g
• Carbohydrates: 50-60g

Enjoy your decadent chocolate sticky toffee pudding!