chocolate chip sticky toffee pudding

Sticky Toffee Pudding. What can I say…? It’s one of my all time favourite things, a dessert that takes me back to Sunday lunches in the pub with my Grandad. It’s sweet, it’s sticky, it’s moist, it’s a little bit childish, it’s just the best.

I think it’s one of those desserts that everyone will have their own memories of. Whether it’s a family recipe, a treat you used to have at the end of a restaurant meal, or something you had at school, there will probably be a memory of STP that you go back to every time you eat it.

I’m not saying this recipe is anywhere near as good as anyone’s Grandma’s recipe, but it’s pretty darn good! Plus, I add a handful of chocolate chips, just to add a little extra je ne sais quoi. Smother it in double cream or vanilla ice cream, it’s perfect!

 
chocolate chip sticky toffee pudding recipe

for the pudding

300g deseeded dates

100g butter

275g white sugar

3 eggs

2 tbsp bicarbonate of soda

275g plain flour

1.5 tsp cinnamon

75g dark chocolate

for the butterscotch

150g dark brown sugar

150g butter

175ml double cream

1 tsp vanilla

1 tbsp black treacle

method

  1. Start by taking the pits out of the dates and chopping them up. Put them in a saucepan with 450ml of water and bring to the boil.

  2. Once it hits the point of boiling, take it off the heat and add the bicarbonate of soda. Stir it all up and let it cool for 10-15 minutes.

  3. Preheat your oven to 180c and use butter to grease a large baking tin.

  4. Meanwhile, cream the butter and sugar together in a large bowl and beat until it becomes lighter and a little fluffy.

  5. Add the eggs, one at a time, mixing thoroughly after each one.

  6. Add the flour and cinnamon to this mix, then pour the dates (and all the liquid) on top. Mix this all together until it is thoroughly incorporated. Don’t worry about it feeling too wet, the liquid will act to steam the pudding from the inside.

  7. Chop up the chocolate and add to the mix, stirring to incorporate.

  8. Pour the mix into your baking tin and bake for 35-40 minutes.

  9. Whilst the pudding is cooking, let’s make the butterscotch sauce.

  10. Add all the ingredients to a saucepan and cook on a low heat for a few minutes, until everything has dissolved.

  11. Bring it to the boil and simmer for 1 minute.

  12. Remove from the heat and let it cool.

  13. Take your pudding out of the oven and give it a little time to cool. Once ready, get a big ol’ scoop, pour over plenty of your butterscotch sauce, top with double cream or vanilla ice cream, and devour childishly.