Best of all, you can freeze these in individual portions for up to 3 months. Then just take one or two out, thaw and heat in the oven. Make the toffee sauce on the day you want to eat these little gems.
|Sticky Chocolate Pudding with a Mars Bar Sauce|
Sticky Chocolate Pudding recipe
|Dates infusing with bicarbonate of soda|
- 4 ounces stoned dates, chopped
1/2 tsp bicarbonate of soda
1/2 pint water (10 fluid ounces)
2 ounces butter, softened
4 ounces castor sugar
2 eggs, beaten
5 ounces self-raising flour
1 tablespoon cocoa powder
3 ounces plain chocolate, melted
4 ounces toffee, chopped
- Preheat oven to 180C.
Combine dates and bicarb with 1/2 pint water. Bring to a boil, then let stand for 10 minutes. Fill a
Puddings cooking in bain marie
Cream together butter and eggs. Sift flour and cocoa powder and gradually fold in to the egg/butter mixture. Fold in remaining ingredients, including the water.
Divide into 6 moulds. Place in water in roasting tin. Bake 40 minutes, until set.
Remove from the moulds, invert on a plate, pour the toffee sauce over the top, and serve hot.
Quick and Easy Toffee Sauce2 Mars Bars (Milky Way bars)
1/2 pint double cream (whipping cream)
Chop up the candy bars into small pieces. Add to the cream in a pan and stir over a low heat until melted.
If you have a broiler/grill pan put the puddings under the grill for a few minutes until the sauce gets all bubbly and just begins to caramelise. Just invert them onto a tray that can be placed under the grill first.