Name: Chocolate Sticky Toffee Pudding Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: British
Ingredients: 175 g dates (stones removed, chopped finely); 175 ml boiling water; 75 g unsalted butter; 175 g light or dark brown soft sugar; 200 g self-raising flour; 50 g cocoa powder; 1 tsp baking powder; 1 tsp bicarbonate of soda; 75 g black treacle (or golden syrup); 3 medium eggs; 125 ml whole milk; 125 g unsalted butter; 125 g light or dark brown soft sugar; 3 tbsp black treacle (or golden syrup); 1 tsp vanilla extract; 275 ml double cream; 200 g dark chocolate

Jump to Recipe

Introduction

Chocolate Sticky Toffee Pudding is a rich, comforting dessert that combines moist chocolate cake with a luscious toffee sauce. Perfect for chilly evenings, this indulgent treat satisfies any sweet tooth with its deep flavors and creamy finish.

A square slice of dark brown chocolate cake with a moist, crumbly texture forms the base layer on a white plate with a gold rim. On top of the cake is a pale yellow scoop of vanilla ice cream, slightly melting and creating a soft, creamy layer. Rich, thick dark chocolate sauce is being poured over the ice cream from a small cup held by a woman's hand with pink nails, covering the ice cream and dripping down the sides of the cake. The scene is set on a white marbled surface with some out-of-focus background details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

175 g dates (stones removed)
175 ml boiling water
75 g unsalted butter
175 g light or dark brown soft sugar
200 g self-raising flour
50 g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
75 g black treacle (or golden syrup)
3 medium eggs
125 ml whole milk
125 g unsalted butter (for the sauce)
125 g light or dark brown soft sugar (for the sauce)
3 tbsp black treacle (or golden syrup, for the sauce)
1 tsp vanilla extract
275 ml double cream
200 g dark chocolate

Instructions

Step 1: Remove the stones from the dates and chop them as finely as possible. Pour the boiling water over the chopped dates and let the mixture sit for about 20 minutes. For a smoother texture, blend until smooth.
Step 2: Preheat your oven to 180°C (160°C fan) and prepare a baking dish approximately 30×20 cm (1.5L capacity).
Step 3: In a bowl, combine the 75 g butter, 175 g sugar, eggs, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and black treacle. Beat gently until just combined to avoid over mixing.
Step 4: Add the soaked date mixture and milk gradually to the batter, stirring until smooth. The mixture will be thin—this is normal.
Step 5: Pour the batter into the baking dish and bake for 35-40 minutes, or until a skewer inserted into the center comes out clean. While the pudding bakes, prepare the sauce.
Step 6: In a larger pan, heat the 125 g butter, 125 g sugar, 3 tbsp black treacle, vanilla extract, and double cream. Stir gently until the sugar dissolves and butter melts completely.
Step 7: Add the chopped dark chocolate to the sauce and stir until melted and smooth.
Step 8: Once the pudding is baked, pour half or most of the warm sauce over it.
Step 9: Serve with a drizzle of extra cream, whipped cream, or ice cream, along with any remaining sauce on the side.

Tips & Variations

For a lump-free date mixture, blending the soaked dates helps create a smoother batter texture.
Substitute black treacle with golden syrup for a milder toffee flavor.
Add a pinch of cinnamon or espresso powder to enhance the chocolate depth.
Serve with salted caramel ice cream for a delightful contrast.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding extra sauce or cream if needed to keep it moist and rich.

How to Serve

A thick square piece of dark brown chocolate cake sits on a white plate with a thin gold rim, showing a moist, crumbly texture. On top of the cake is a light yellow scoop of melting ice cream with some soft melting edges. Dark, glossy chocolate sauce is being poured from a small, blue-and-white cup by a woman's hand with pink nails, cascading down the ice cream and over the sides of the cake, pooling slightly on the plate. The background has a blurred white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can prepare the pudding a day in advance and store it covered in the refrigerator. Reheat before serving and pour over warm sauce for the best experience.

Can I use fresh cream instead of double cream for the sauce?

Double cream is recommended because it gives a rich and smooth sauce. Using fresh cream with lower fat content may result in a thinner sauce but can be used if needed.