Sticky Chocolate Pudding with a Candy Bar Sauce

Kitchen Witch Wednesday

I realised while putting together the index of recipe files that I was sorely lacking in desserts. It’s not that I don’t like my puddings, I just don’t tend to make them very often.

When I do get a craving for something decadent though, this is one of my favourites. My mother-in-law’s recipe for Sticky Chocolate Pudding. Best of all, these can be made in individual portion sizes and frozen.  Just take out one of the freezer a few hours before your meal, let it thaw, then heat it under the grill with the sauce.

sticky chocolate pudding

Sticky Chocolate Pudding (Image by NanLT)

Mum’s Sticky Chocolate Pudding

Ingredients:

  • 4 ounces stoned dates
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 ounces butter
  • 4 ounces caster sugar (for Americans, this is granulated sugar)
  • 2 eggs, beaten
  • 5 ounces self-raising flour (if you can’t buy self-raising flour, make your own by mixing 1 cup (8 oz, 250 grams) plain flour with 2 level teaspoons of baking powder.)
  • 1 Tablespoon cocoa powder
  • 3 ounces plain chocolate, melted
  • 3 ounces pecans, chopped
  • 4 ounces hard toffee candies, chopped

Method:

  • Preheat oven to 180c/350f/Gas mark 4
  • Combine the dates and bicarbonate of soda with 1/2 point water in a saucepan. Bring to a boil, then let it stand for 10 minutes.
  • Fill a roasting tin with 1 inch water and place in oven, creating a simple but effective bain marie.
  • Cream together the butter and eggs.
  • Sift the flour and cocoa powder and gradually fold into the egg/butter mixture.
  • Fold in the remaining ingredients, including the dates and their soaking water.
  • Divide this into 6 oven-proof ramekins. Place in the water in the roasting tin.
  • Bake for 40 minutes, or until set.
  • Place the ramekins on a cooling rack and leave until cooled.
dates infuring in water and bicarb of soda

Dates infusing in water and sodium bicarbonate (Image by NanLT)

To make the sauce

Ingredients:

  • 2 Mars bars (In the US this will be a Milky Way bar, don’t ask but yes they are the same thing)
  • 1/2 pint double cream (US equivalent is thick whipping cream) Don’t substitute fake cream!

Method:

Place both in a saucepan and stir constantly over a low heat until melted.

Mars Bar Sauce

Making a Mars Bar sauce for Sticky Chocolate Pudding (Image by NanLT)

Once cooled, remove the puddings from the ramekins and place on a serving dish. Pour some of the sauce over the top, and serve.

For added sticky goodness, try placing the pudding on a baking sheet then pour over the sauce and place under a grill for a few minutes until the sauce is hot and bubbling.

To freeze:

Let cool, and remove from ramekin. Seal in individual freezer bags, date, and place in freezer. Try to use within 3 months.

Then, you can pull the number you want from the freezer before dinner, let them thaw, and heat them in a very low oven while you are eating.

Make and pour over the sauce before serving.

bain marie

Sticky Chocolate Puddings Baked in a Bain Marie (Image by NanLT)

I have to convert recipes a lot between American and British measurements. My go-to website for easy translation of not only ingredient measurements but also cooking temperatures is Online Conversation

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