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    Chocolate and Date Sticky Pudding

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    Chocolate and Date Sticky Pudding

    Serves: 6


    • 5-6 whole Medjool dates, chopped and pitted
    • 25g cocoa, sifted
    • 55g self raising flour
    • 2 medium eggs, separated
    • 70g caster sugar
    • 55g butter
    • 200ml milk
    • 200g milk chocolate


    1. Break the chocolate into pieces and place in a pan with the milk. Heat slowly until the chocolate has melted and stir until smooth. Cream together the butter and sugar then gradually add the egg yolks, melted chocolate, flour, cocoa and dates.
    2. In a separate bowl, whisk the egg whites until stiff then fold into the chocolate mixture.
    3. Pour into a 1.2 litre greased ovenproof dish. Stand the dish in a roasting tin half full of hot water and bake in a preheated oven 180ºC, gas mark 4 for 1 hour, covering with foil after 40 minutes.
    4. The pudding should be firm to the touch but runny underneath. Serve with vanilla ice cream.

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