Description
The addition of unsweetened cocoa powder and a sauce that is baked in instead of poured on top keeps this take on the traditional English dessert from being cloyingly sweet.
Ingredients
Scale
- 1 cup black tea, warm not boiling
- 1 cup seedless dates (200 grams)
- 1/2 cup butter
- 1/2 tsp baking soda
- 3/4 cup flour
- 2 tbsp unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/2 cup regular granulated sugar
- 2 eggs
- Vanilla
For the sticky toffee sauce
- 1/2 cup Brown sugar
- 1 cup boiling water
- 2 tbsp butter
- 2 tsp cornstarch
- Vanilla
Instructions
- Preheat the oven at 350 F and grease 4 to 5 ramekins.
- Soak the dates in tea for 10 minutes. Cook over medium low till the mixture starts to simmer. Turn the heat off and mix in the baking soda. Keep aside, let cool. Once it’s cooled, pour it into a blender and pulse to form a chunky puree. Keep aside.
- In a large bowl cream butter and both the sugars together till the mixture turns pale and fluffy (a few minutes).
- Add eggs one by one and continue to mix.
- Sift in the flour and mix to form a lump free mixture – do not over mix, stop as soon as all the flour is mixed in.
- Fold in the date puree.
- Divide the mixture in ramekins. Keep aside.
- In another bowl add sugar, butter, corn starch and vanilla – mix roughly.
- Add the boiling water and mix to form a smooth sauce.
- Pour the sauce over the pudding batter (divided equally between the ramekins).
- Bake for 30 to 40 minutes or until a skewer comes out clean upon inserting in the center of the ramekin.
- Serve warm with unsweetened whipped cream.
- Prep Time: 20 mins
- Cook Time: 40 mins