Chocolate and Whisky Sticky Toffee Pudding
If you’re looking for a guaranteed crowd-pleaser, this sticky toffee pudding infused with chocolate and whisky is your calling.
Ingredients
For the cake/pudding:
- 250 grams (9 oz) soft dates (such as medjool), pitted and chopped into small pieces
- 250 mL (1 cup) hot coffee (or 1 cup boiling water mixed with 2 tsp instant espresso powder)
- 165 grams (1 and 1/4 cups) all purpose flour
- 20 grams (1/4 cup) unsweetened cocoa powder (I use Dutch processed)
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 6 tbsp (85 grams) unsalted butter, softened at room temperature
- 2 tbsp treacle or molasses*
- 110 grams (2/3 cup) brown sugar (I used dark Muscovado but light is fine too)
- 2 large eggs at room temperature
- 1 tsp vanilla extract
For the Whisky Toffee Sauce
- 100 grams (1/2 cup) unsalted butter
- 150 grams (3/4 cup) brown sugar
- 190 mL (3/4 cup) heavy cream
- 3/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp treacle or molasses
- 2 tbsp whisky
Instructions
For the cake / pudding:
- Preheat the oven to 180 C (350 F) and prepare your baking pan. I used a loaf tin (around 23x13 cm, or 9x5 inch), and lined it with parchment paper. A regular 23x23 cm (9x9 inch) tin will work fine as well.
- In a small bowl, stir together the chopped dates and hot coffee and set aside. If you're not a fan of coffee, use hot water instead.
- In another bowl, combine the flour, cocoa powder, baking soda, baking powder and salt, then set aside.
- Beat together the butter, treacle or molasses and brown sugar together until creamy and light.
- Gradually beat in the eggs and vanilla extract.
- Alternate the date and flour mixture. Start by adding in ½ of the flour mixture, followed by the date mixture, followed by the rest of the flour mixture.
- Pour the batter into the prepared baking tin and bake for 45-55 min or until a toothpick inserted comes out clean.
- Let the cake cool for about 30 min to an hour, then pierce it all over, using a skewer or chopstick. This ensures that the cake will absorb all of the toffee sauce.
For the toffee sauce:
- To prepare the toffee sauce, combine the butter, brown sugar, treacle or molasses and cream in a saucepan over medium heat
- Stir the mixture constantly until it melts and bring it to a boil. Reduce the flame to medium-low and boil for around 5 minutes until the mixture thickens. You can also do this step in the microwave, stirring after every minute.
- Add the salt, and you can also add 1 tsp of vanilla extract should you wish. In the video, the sauce appears darker than normal due to the color of the sugar. A lighter brown sugar will result in a lighter toffee sauce.
- Pour the toffee sauce over the cake, reserving ½ cup for topping.
- To serve: Serve the cake warm with a scoop of vanilla ice cream, then drizzle some of the remaining sauce over the top. I usually store the cake in the refrigerator and then microwave a piece when it is ready to eat.
Video
Notes
*If you cannot find treacle or molasses, that's fine! Don't let that stop you from making this recipe. You'll still get delicious results.
Adapted from OG classic sticky toffee pudding recipe.
Adapted from OG classic sticky toffee pudding recipe.