Brownie Pudding with sea-salted caramel, tea, and figs

By Dom Ramsey From the book Chocolate: Indulge your inner chocoholic
Brownie Sticky Toffee Pudding

Recipe by Paul A. Young

This sticky-toffee-brownie pudding hybrid is the ultimate comfort food. It incorporates my award-winning sea-salted caramel, along with chocolate, figs, and tea. If you want to make this the day before, brush the top of the pudding with warm caramel as soon as it comes out of the oven, for a sticky toffee glaze.

Requires 20 x 25cm (8 x 10in) cake tin

For how many? Serves 10-12

Ingredients

  • 90g unsalted butter, softened, plus extra for greasing
  • 180g self-raising flour, plus extra for dusting
  • 250ml strong English breakfast tea
  • 1 tsp bicarbonate of soda
  • 200g dried figs, chopped
  • 90g dark muscovado sugar
  • 90g golden syrup
  • 2 medium eggs
  • 1/2 tsp sea salt flakes
  • 150g good-quality dark chocolate, 70% cocoa, chopped
  • roasted cocoa nibs, to decorate (optional)
  • clotted cream, to serve
  • For the sauce:
  • 200g unsalted butter
  • 200g dark muscovado sugar
  • 1 tsp sea salt flakes
  • 200ml double cream
  • 50g dark milk chocolate, 60% cocoa, chopped

Instructions

Preheat the oven to 180°C (350°F/Gas 4). Grease the tin, dust lightly with flour, and set aside. Combine the tea, bicarbonate of soda, and figs in a medium saucepan over a medium heat. Bring to the boil, and then immediately reduce the heat. Simmer for 2 minutes.

Remove the pan from the heat and allow the mixture to cool. Once cooled, mix well with a wooden spoon, until the pieces of fi g break down and the mixture forms a paste.

In a large bowl, cream together the butter, sugar, and golden syrup, using a wooden spoon. Add the eggs and whisk together until the mixture is smooth. Mix in the flour and salt until combined.

Melt the dark chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of the bowl to touch the water. Add the melted chocolate to the fl our mixture, along with the fi g paste, and mix well.

Pour the batter into the prepared tin. Bake for 30–35 minutes until the pudding has risen and the middle is still slightly gooey.

Meanwhile, prepare the sauce. Melt the butter, sugar, and salt in a small saucepan over a medium heat, stirring well to combine. Simmer for 5 minutes. Remove from the heat and add the double cream and dark milk chocolate, whisking well to combine.

When ready to serve, cut the pudding into 10–12 pieces and plate them up individually. Pour over the warm sauce, decorate with cocoa nibs, if using, and serve with clotted cream. You can store the pudding, covered in the fridge, for up to 5 days, or freeze it for up to 3 months.

TIP If dark milk chocolate isn’t available, use good-quality dark chocolate.

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