Sticky Toffee Chocolate Pudding

Sticky toffee chocolate pudding, chocolate shards, cigarillo, vanilla ice cream

Created by Loughborough College (2018/19)

Course: Dessert

Servings: 4

Students: Isabel Morris, Tobias Booty, Kieran Rudolph

Lecturer: Darren Creed

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Sticky toffee chocolate pudding
170g Country Range chocolate drops
150g chocolate drops for shards
262g chopped dates
450ml water
1.5tsp bicarb
75g butter
250g sugar
3 eggs
vanilla pod
262g self raising flour

Ice cream
3 egg yolks
85g caster sugar
2 vanilla pods
400ml double cream
100ml full fat milk

175g muscavado sugar
50g butter
225ml double cream

100g glucose
200g sugar
25ml water
90g Country Range chocolate drops

75 g corn flour
25g cocoa powder
30g cater sugar
55g butter



  1. Boil dates and water for 5 minutes.
  2. Make a sabayon of the eggs and sugar.
  3. Add the scrapped out vanilla pod.
  4. Add the butter and combine.
  5. Add the flour and ensure its fully incorporated.
  6. Add the date and water mix, combine.
  7. Add the Country Range chocolate drops.
  8. Place into moulds, bake 8-12 minutes 175c.

Ice cream

  1. Bring the milk and cream to the boil.
  2. Make a sabayon from the eggs and sugar.
  3. Whisk the warm cream mixture slowly onto the sabayon.
  4. Return to the pan the thicken,add to an ice bath and chill.
  5. When cool add to machine and churn until set.
  6. Just before service add to paco jet.


  1. In a pan add the glucose, sugar and water.
  2. Boil to 158C.
  3. Add the chocolate to the sugar mix.
  4. Combine well, pour out and allow setting to start.
  5. Once a skin is forming pull to produce shards.


  1. Combine the dry ingredients.
  2. Add the melted butter.
  3. Spread on a baking sheet.
  4. Bake 175c 10-15 mins.

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