Chocolate Sticky Toffee Pudding Recipe
This rich and indulgent Chocolate Sticky Toffee Pudding combines a moist, cocoa-infused date cake with a luscious sticky toffee sauce made from butter, brown sugar, black treacle, cream, and melted dark chocolate. Perfectly baked to a tender finish, this classic British dessert is served warm with extra drizzle of creamy sauce, making it a decadent treat for chocolate and toffee lovers.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 to 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
For the Pudding
- 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
For the Sauce
- 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
Instructions
- Prepare the dates: 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 the mixture until smooth.
- Preheat the oven: Set your oven to 180ºC (160ºC if using a fan oven). Prepare a baking dish approximately 1.5 liters in size, roughly 30×20 cm.
- Make the pudding batter: In a mixing bowl, add the unsalted butter, brown sugar, eggs, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and black treacle. Beat just until combined, taking care not to overmix.
- Combine wet ingredients: Gradually mix in the soaked date and water mixture along with the milk, adding the milk in small amounts. Mix until the batter is smooth but keep in mind it will be quite thin.
- Bake the pudding: Pour the batter into the prepared baking dish and bake in the oven for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Prepare the sauce: While the pudding is baking, combine the butter, brown sugar, black treacle, vanilla extract, and double cream in a large pan. Heat gently, stirring occasionally until the sugar has dissolved and the butter has fully melted and incorporated.
- Add the chocolate: Stir in the dark chocolate until it melts completely into the sauce, making it smooth and glossy.
- Serve: Once the pudding is baked, pour half or most of the chocolate sticky toffee sauce over it. Serve warm, topped with a drizzle of cream, whipped cream, or ice cream alongside any remaining sauce for extra indulgence.
Notes
- For a smoother date mixture, blending after soaking helps avoid lumps in the pudding.
- Use high-quality dark chocolate for a richer sauce and deeper flavor.
- If you prefer a thinner sauce, add a splash more cream while heating.
- This pudding is best enjoyed warm but can be reheated gently in the oven or microwave.
- Golden syrup can be substituted for black treacle if a milder flavor is desired.
Keywords: Chocolate Sticky Toffee Pudding, British dessert, sticky toffee sauce, date pudding, rich chocolate dessert
