Dear Project Foodie Users,

Sadly and with a heavy heart, I have decided to shut down Project Foodie on December 28th, 2015.

The past 9 years have been a wonderful journey — I met many amazing people, learned an incredible amount and had a great time helping food lovers (including myself) keep track of recipes.

I hope that you too have enjoyed Project Foodie and the fruits of my labor, and that of the various people who helped me over the years with Project Foodie.

For those of you who would like the details of recipes in your recipe box please reach out to me ( This email address is being protected from spam bots, you need Javascript enabled to view it )

Foodie Pam




Jack & Sally Sparkling-Wine Cocktail from EatingWell

Like Us?



Tell me more about Project Foodie recipe search

  add another ingredient

- or -

Chocolate sticky toffee pudding cake

Print E-mail
Sunday, 30 January 2011
List of viewable recipes from "The Green & Black’s Organic Ultimate Chocolate Recipes" by Micah Carr-Hill

Recipe from The Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill (Kyle Books, 2010)

ImageSticky toffee pudding is good. Chocolate sticky toffee pudding is even better. Make this with unctuous Medjool dates and you will have a cake so toothsome that the only thing better would be the delightful company of the author of this recipe, the lovely Anita Kinniburgh of Green & Black's (see Anita's Wonderful Whoopie Pies).

Serves 6 to 8

For the cake

  • 2 cups boiling water
  • 5 1/2oz chopped dates
  • 5 1/2oz dark (70% cocoa solids) chocolate
  • 7 tablespoons unsalted butter, softened
  • 2/3 cup light brown sugar or light muscovado sugar
  • 3 extra-large free-range eggs
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder

For the toffee sauce
  • 3/4 cup corn syrup
  • 1 1/4 cups light brown sugar
  • 7 tablespoons butter
  • 3/4 cup cream
  • 1/2 teaspoon vanilla extract

Preheat the oven to 350°F. Grease the sides of an 8in springform pan and line the base with a round disc of parchment paper.

Put the water in a saucepan, reduce to a simmer, and soak the dates in it for 10 minutes. Meanwhile, melt the chocolate in a microwave, or in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water, then set aside to cool.

Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.

Sift in the flour, baking soda, and baking powder, then add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared pan and bake in the oven for 50 minutes until it feels springy to touch or a sharp knife inserted into the middle comes out clean.

To make the toffee sauce, place all the ingredients into a saucepan over high heat and boil for 4 to 5 minutes, stirring regularly.

Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top. Pour the rest into a bowl and pass around for people to help themselves.


Last Updated ( Sunday, 30 January 2011 )
< Prev   Next >
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.