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Sticky Chocolate Pudding
Ingredients125 g Soft Butter185 g Huletts Treacle Sugar 4 Eggs, lightly beaten 250 g Self-raising Flour 5 ml (1 tsp) Bicarbonate of Soda 30 ml (2 tbsp) Cocoa (mixed with 30 ml water) 125 g Dates, finely chopped 300 ml Boiling Water 100 g Chocolate Chips |
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Method
- Cream the butter and sugar together. Add the beaten eggs, a little at a time. Fold in the self-raising flour.
- Mix the bicarbonate of soda and cocoa water mixture together. Pour over the dates in a bowl, then pour in the boiling water. Stir and leave to cool a little.
- Combine the two mixtures and fold in the chocolate chips.
- Pour the mixture into a 23 cm round loose-bottomed cake tin, which has been lined with a double thickness of greaseproof paper.
- Bake at 180°C for approximately 75 minutes, or until springy to the touch.
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