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Sticky date molten lava choc pudding

  • 0:20 Prep
  • 0:35 Cook
  • 6 Servings
  • Advanced


  • 60g dark chocolate, finely chopped
  • 80ml (1/3 cup) thickened cream
  • 200g pitted dried dates, finely chopped
  • 185ml (3/4 cup) boiling water
  • 1/2 teaspoon bicarbonate of soda
  • 125g butter, at room temperature
  • 155g (3/4 cup) dark muscavado sugar
  • 2 eggs
  • 150g (1 cup) self-raising flour
  • 75g (1/2 cup) plain flour
  • Double cream, to serve

Butterscotch sauce

  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) water
  • 185ml (3/4 cup) thickened cream
  • 25g butter, chopped
  • 2 tablespoons golden syrup


  • 1
    Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium heat until almost to the boil. Pour cream over the chocolate and set aside for 5 minutes or until the chocolate melts. Stir to combine. Place in the fridge for 6 hours or until firm enough to scoop.
  • 2
    Preheat the oven to 160C/140C fan forced. Grease six 250ml (1 cup) pudding moulds with melted butter and line the bases with baking paper.
  • 3
    Put the dates and water in a saucepan over medium heat and bring to the boil. Add the bicarb and set aside for 10 minutes to cool slightly. Use a fork to mash the dates slightly.
  • 4
    Meanwhile, for the butterscotch sauce, place the caster sugar and water in a saucepan over low heat and cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, brushing down the side of the pan occasionally with a wet pastry brush, for 8-10 minutes or until golden. Remove from heat. Carefully stir in the cream until combined. Stir in the butter and the golden syrup. Pour half the sauce into a heatproof bowl. Cover and place in the fridge for 25-30 minutes to thicken slightly. Reserve the remaining sauce at room temperature.
  • 5
    Use electric beaters to beat the butter and muscavado sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until just combined. Gradually stir in the combined flours, alternating with the date mixture.
  • 6
    Pour half the mixture among the prepared moulds. Place a heaped teaspoonful of chocolate ganache in the centre. Spoon the remaining mixture on top. Use a spoon to smooth the surface and enclose the chocolate. Place on a baking tray and bake for 30 minutes or until firm. Gently turn onto a wire rack set over a baking tray. Brush the puddings with the reserved butterscotch to coat. Transfer to a serving plate. Top with a dollop of cream and drizzle with the thickened butterscotch sauce.

Source: taste.com.au


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