Almond & Lemon Zest Green Beans
Crisp-tender green beans tossed with toasted almonds, garlic and lemon zest for a quick, bright side dish.
Chocolate Chip Cookie Dough Sticky Toffee Pudding
Indulge in a playful twist on a classic British dessert with our Chocolate Chip Cookie Dough Sticky Toffee Pudding. This delightful variation combines the rich, moist texture of traditional sticky toffee pudding with a unique streusel topping made from chocolate chip cookie dough.
This topping adds bursts of chocolate and a wonderful textural contrast that will appeal to both kids and adults. Perfect for a family dessert or a special treat, this pudding is sure to bring smiles all around.
Method
15m20m55m
- Preheat your oven to 180°C and grease a baking dish.
- For the pudding, mix 200g of dates, finely chopped, with 250ml of boiling water and 1 tsp of bicarbonate of soda. Let it stand for 10 minutes.
- Cream together 85g of butter and 175g of demerara sugar until fluffy. Beat in 2 large eggs, one at a time.
- Fold in 175g of self-raising flour and the date mixture. Pour into the prepared baking dish.
- For the cookie dough streusel, combine 100g of plain flour, 50g of brown sugar, 50g of chocolate chips, and 50g of cold butter, cubed. Rub together until crumbly.
- Sprinkle the cookie dough mixture over the pudding batter.
- Bake for about 25-30 minutes until risen and golden brown.
- For the toffee sauce, gently heat 100g of butter, 100g of brown sugar, and 200ml of double cream until melted and smooth.
- Pour some of the warm toffee sauce over the pudding as soon as it comes out of the oven.
- Serve warm with the remaining sauce and perhaps a scoop of vanilla ice cream.
Ingredients
- 50g Butter cold and cubed
- 100g Plain Flour
- 100g Butter for sauce
- 2 Egg Large
- 85g Butter plus extra for greasing
Notes
Prep all ingredients before you start for a smoother cook.
Taste and adjust seasoning near the end for balance.
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