Chocolate Sticky Toffee Pudding Recipe
There’s nothing quite like Chocolate Sticky Toffee Pudding when you want to end a meal on a note equal parts indulgent and heartwarming. This classic British dessert gets a modern twist with luscious chocolate, rich dates, and a pool of dreamy toffee sauce. It’s the kind of comforting, ultra-satisfying treat you proudly serve guests, but secretly keep making just for yourself on quiet nights in. Each bite is a melty, fudgy combination of caramel, chocolate and tenderness, and whether you go for ice cream, whipped cream, or just extra sauce, it’s always irresistibly memorable.
Ingredients You’ll Need
Ingredients You’ll Need
The magic of Chocolate Sticky Toffee Pudding comes from a curated mix of simple pantry staples and a few special touches. Each ingredient plays a role, from providing luscious moisture to building deep, rounded flavor or that essential gooey texture. Gather these up and you’re halfway to dessert heaven!
- Pitted dates (200g, chopped): Essential for that signature sticky sweetness and caramel-like richness.
- Baking soda (1 teaspoon): Helps soften the dates and gives the pudding its distinct, fluffy crumb.
- Boiling water (250ml): Plumps up the dates and infuses the base with moisture.
- Unsalted butter (100g, softened): Gives the pudding its tender crumb and carries the flavors beautifully.
- Light brown sugar (150g): Adds subtle molasses notes and deepens the overall sweetness.
- Large eggs (2): Binds everything together and ensures a plush, cake-like texture.
- Vanilla extract (1 teaspoon): Lifts and rounds out the flavors with floral warmth.
- All-purpose flour (175g): The sturdy base for our pudding, bringing the batter together seamlessly.
- Baking powder (1 teaspoon): Provides a little extra lift for a light but moist crumb.
- Salt (1/4 teaspoon): Unlocks deep flavors and keeps things from being overly sweet.
- Cocoa powder (2 tablespoons): Infuses the whole pudding with chocolatey goodness—don’t skip it!
- Dark chocolate (100g, finely chopped): Melts into pools for extra rich bites throughout.
- Toffee sauce – Unsalted butter (100g): Starts the sauce with velvety richness.
- Toffee sauce – Light brown sugar (150g): Gives that unmistakable toffee flavor and color.
- Toffee sauce – Heavy cream (200ml): Makes the sauce ultra creamy and smooth.
- Toffee sauce – Vanilla extract (1 teaspoon): Adds depth and classic aroma to the sauce.
How to Make Chocolate Sticky Toffee Pudding
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (180°C) and greasing your baking dish or individual ramekins. This step is key for easy unmolding later and ensures every nook gets a gentle golden edge. Carefully chop your dates and get your water boiling so that assembly moves smoothly.
Step 2: Soften the Dates
Place the chopped dates in a medium bowl, sprinkle over the baking soda, then pour in the boiling water. Leave the mixture to sit for about 10 minutes. The dates will soften beautifully, and the liquid will become sweet and lightly caramelized—absolutely vital for that classic sticky toffee texture.
Step 3: Cream Butter and Sugar
While the dates are soaking, use a large bowl to cream the softened butter and light brown sugar. Beat them together until pale and fluffy, about 2–3 minutes. This step ensures a velvety, airy base that will bake up with just the right amount of tenderness.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition to fully incorporate. Pour in the vanilla extract, which brings warmth and complexity. The batter should look creamy and slightly thick at this point.
Step 5: Sift and Combine the Dry Ingredients
Whisk together the flour, baking powder, salt, and cocoa powder in a separate bowl. Sifting helps prevent lumps and ensures the cocoa is evenly distributed, giving every bite of your Chocolate Sticky Toffee Pudding that perfect hint of chocolate.
Step 6: Fold Everything Together
Stir the dry ingredients gently into the wet mixture until just combined. Next, add the softened dates along with all their soaking liquid, then fold in the finely chopped dark chocolate. Don’t overmix; you want everything to be just blended so the pudding stays light.
Step 7: Bake the Pudding
Pour the lush, chocolatey batter into your dish or divide evenly among ramekins. Bake for 25–30 minutes, or until a skewer inserted in the center comes out clean or with just a few moist crumbs. The aroma will be heavenly, and the top should look gently springy.
Step 8: Make the Toffee Sauce
While the pudding bakes, place the butter, brown sugar, and cream for the sauce in a saucepan over medium heat. Stir until melted and smooth. Let it come to a gentle boil and simmer for 3–4 minutes, stirring often, until slightly thickened. Finally, stir in the vanilla extract for that classic, rich finish.
Step 9: Serve Warm and Enjoy
When the Chocolate Sticky Toffee Pudding is ready, serve it warm drizzled generously with the glossy toffee sauce. For dessert perfection, top each portion with a scoop of vanilla ice cream or a big dollop of whipped cream.
How to Serve Chocolate Sticky Toffee Pudding
Garnishes
Embellish your Chocolate Sticky Toffee Pudding with a flurry of garnishes. A scoop of French vanilla ice cream, a swirl of softly whipped cream, or even a shower of chocolate curls take this dessert over the top. For a nutty crunch, sprinkle on toasted pecans or hazelnuts. If you love a bit of sparkle, a light dusting of powdered sugar adds just the right amount of flair.
Side Dishes
Although this pudding stands out all on its own, pairing it with tangy side dishes makes it shine even brighter. Fresh berries offer a burst of acidity to balance the richness, while a sharp fruit compote or stewed rhubarb complements the deep flavors. For a light touch, serve a petite glass of cold milk or a shot of espresso on the side.
Creative Ways to Present
Get playful with your Chocolate Sticky Toffee Pudding presentation. Try individual ramekins for a dinner party flourish or cut the pudding into cubes and skewer with marshmallows for a dessert “fondue.” You can even layer pudding, sauce, and ice cream in glasses for a showstopping trifle-style twist—each version brings its own sense of celebration.
Make Ahead and Storage
Storing Leftovers
If you somehow manage to save leftovers, transfer the pudding to an airtight container and refrigerate for up to 3 days. The rich flavors will deepen overnight, making those next-day bites just as delightful—and the toffee sauce keeps everything deliciously soft.
Freezing
Chocolate Sticky Toffee Pudding freezes surprisingly well. Once cooled, wrap individual servings or the whole pudding tightly in plastic wrap, followed by a layer of foil. Freeze for up to 2 months. Thaw in the fridge overnight before reheating to enjoy that fresh-from-the-oven feel anytime.
Reheating
To bring back that just-baked magic, gently reheat portions in the microwave for 30-60 seconds or warm larger amounts in a 300°F (150°C) oven, covered with foil, for 10-15 minutes. For best results, heat the toffee sauce separately and drizzle over right before serving so everything stays silky and sumptuous.
FAQs
Can I make Chocolate Sticky Toffee Pudding ahead of time?
Absolutely! You can bake the pudding and prepare the toffee sauce a day or two in advance. Store both in the fridge, and when ready to serve, gently reheat the pudding and sauce separately so your dessert is warm and wonderfully gooey.
Can I use milk chocolate instead of dark chocolate?
You can, but dark chocolate adds a lovely depth and balance to the pudding’s sweetness. If you’re a big fan of milk chocolate, swap half or experiment with a mix—it’ll definitely be delectable, just a bit milder in cocoa intensity.
What’s the best substitute for dates?
Dates are key for that sticky toffee character, but in a pinch, prunes or dried figs can step in. Keep in mind that they’ll alter the flavor and texture slightly, but you’ll still get a wonderfully moist and satisfying dessert.
Can I make this recipe gluten-free?
Yes! Substitute a good quality gluten-free all-purpose flour blend for the regular flour. Just double-check that your baking powder is gluten-free as well, and you’re all set to enjoy gluten-free Chocolate Sticky Toffee Pudding.
Is there a way to make the toffee sauce richer?
For an ultra-luxurious sauce, try using muscovado sugar instead of light brown sugar, or swirl in a splash of bourbon or espresso. Even just an extra knob of butter will give the sauce extra gloss and a more decadent mouthfeel.
Final Thoughts
Few desserts offer comfort and decadence quite like Chocolate Sticky Toffee Pudding. Whether you bake it for a holiday, share it at Sunday supper, or treat yourself on a quiet night, this iconic pudding always brings joy. Give it a whirl—you might just find it becomes your new signature sweet.
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Chocolate Sticky Toffee Pudding Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, decadent flavors of this Chocolate Sticky Toffee Pudding, a classic British dessert that combines sweet dates, dark chocolate, and a luscious toffee sauce. Perfect for any occasion, this dessert is sure to impress your family and friends.
Ingredients
Main Pudding:
- 200g pitted dates, chopped
- 1 teaspoon baking soda
- 250ml boiling water
- 100g unsalted butter, softened
- 150g light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 175g all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 100g dark chocolate, finely chopped
For the toffee sauce:
- 100g unsalted butter
- 150g light brown sugar
- 200ml heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (180°C) and grease a baking dish or individual ramekins.
- Prepare the dates: Place the chopped dates in a bowl, sprinkle with baking soda, and pour over the boiling water. Let sit for 10 minutes to soften.
- Make the batter: Cream the butter and brown sugar, beat in the eggs and vanilla. Sift together the flour, baking powder, salt, and cocoa. Combine wet and dry ingredients, fold in dates and chocolate. Bake for 25–30 minutes.
- Prepare the toffee sauce: Melt butter, brown sugar, and cream in a saucepan. Simmer until slightly thickened. Stir in vanilla extract.
- Serve: Drizzle the warm pudding with toffee sauce and add a scoop of ice cream or whipped cream if desired.
Notes
- You can prepare the toffee sauce ahead of time and reheat gently before serving.
- For a richer flavor, use muscovado sugar in the sauce.
- This dessert is best enjoyed warm.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 45g
- Sodium: 240mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 105mg
