from our cocoa kitchen · SURFSTR
Chocolate Sticky Toffee Pudding
A soft date sponge with deep chocolate flavour is soaked in warm toffee-chocolate sauce. SURFSTR cocoa is alkalised (Dutch-process) and contains 20–22% cocoa butter.
- Active preparation
- 20 min
- Cooking / baking
- 28 min
- Resting / chilling
- 20 min
- Total time
- 68 min
10 portions, about 210 g each (estimated finished weight)
Editorial recipe adaptation. Not yet kitchen-tested. Check ingredient labels for allergens.
02 / bring it together
let’s make it.
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Soak the dates
Heat the oven to 175°C conventional. Grease and line a 23 × 23 cm (9 × 9 in) square pan. Put the dates in a heatproof bowl, add the boiling water, hot milk and baking soda. Cover and leave for 5–10 minutes.
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Blend the date paste
Blend the dates with all their soaking liquid until smooth, using a blender or stick blender. Set aside.
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Cream the butter and sugar
Beat the softened butter and brown sugar for 2–3 minutes until lighter and fluffy. Add the eggs and vanilla and beat just until combined.
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Whisk the cocoa into the dry ingredients
In a second bowl, whisk the flour, SURFSTR Dutch-process cocoa with 20–22% cocoa butter, baking powder and salt until evenly mixed and lump-free.
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Bake the date cake
Spread the batter in the prepared pan and bake for 25–28 minutes, until a skewer comes out with a few moist crumbs. Make the sauce in step 6 while the cake bakes, then let the cake cool for about 10 minutes.
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Make the chocolate toffee sauce
While the cake bakes, warm the butter, brown sugar, cream, milk, dark chocolate and salt in a small saucepan over medium-low heat. Stir until smooth; do not reduce it heavily.
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Soak the cake
After baking, let the cake cool for about 10 minutes. Pierce it all over with a wooden skewer. Pour over about three-quarters of the warm sauce and leave for 10 minutes to soak in. Reserve the rest for serving.
The recipe in pictures
03 / the numbers
nutrition, clearly.
Calculated estimates, not laboratory measurements. Any per-100-g values use the stated estimated finished weight.
| Nutrient | per portion | per 100 g |
|---|---|---|
| Energy | 2715.0 kJ / 649.0 kcal | 1293.0 kJ / 309.0 kcal |
| Fat | 39.6 g | 18.8 g |
| of which saturates | 23.8 g | 11.3 g |
| Carbohydrates | 62.5 g | 29.8 g |
| of which sugars | 47.2 g | 22.5 g |
| Fibre | 5.6 g | 2.6 g |
| Protein | 8.7 g | 4.2 g |
| Salt | 1.56 g | 0.74 g |
All values are calculated estimates, not laboratory measurements. Per-100-g figures use an estimated finished weight of 2,100 g from 2,194 g raw ingredients (assumed mass loss 94 g / 4.3%). EU available carbohydrate excludes fibre. SURFSTR-published energy, fat, available carbohydrate, fibre and protein are used for the cocoa. Cocoa saturates, sugars and salt are disclosed proxy estimates because the specification does not list them. Other ingredients use generic USDA SR Legacy data; brands vary.
Tips, storage and substitutions
Date paste
Blend the dates with all their soaking liquid; it helps keep the sponge moist.
Avoid overbaking
Start checking at about 25 minutes. A skewer should come out with a few moist crumbs; the dark colour is not a reliable doneness cue.
Keep the sauce pourable
Heat the butter, sugar, cream, milk, chocolate and salt only until smooth. Do not reduce it heavily.
Storage
Cover and refrigerate the soaked cake for up to 4 days. Refrigerate leftover sauce separately for up to 5 days and rewarm gently to serve.
SURFSTR · DUTCH PROCESS
it starts with cocoa.
SURFSTR Dutch-process cocoa contains 20–22% cocoa butter. Use the cocoa specified in the recipe: natural cocoa is not always a direct substitute.
Meet the cocoa