If there’s one dessert that feels like a big, cozy hug, it’s Chocolate Sticky Toffee Pudding. Seriously, this pudding has it all: a soft, chocolatey sponge packed with sweet, chewy dates, and a sticky, luscious toffee sauce that practically begs to be eaten straight from the dish. Don’t pretend you wouldn’t. I’ve caught myself doing it more than once—ice cream optional, spoon mandatory.
This dessert is perfect for practically any occasion. A cozy night in? Check. A casual dinner with friends? Absolutely. Feeling like you deserve a little treat after a long day? Definitely. And the best part is, it’s easier to make than you might think. Even if you aren’t a “baker,” this pudding practically guarantees success—and taste buds that do a happy dance.
What Makes This Chocolate Version So Special
Sticky toffee pudding is already a classic for a reason. But adding cocoa? That’s when magic happens. The chocolate adds depth and richness to the sponge, while the dates bring natural sweetness and chewy bites that keep things interesting. The result is a pudding that’s soft, moist, and perfectly balanced—not too sweet, but indulgent enough to make you feel like you’re cheating on your diet (in the best possible way).
When it comes out of the oven, the aroma alone could make anyone stop whatever they’re doing just to sneak a taste. It’s warm, comforting, and just a little decadent. The sponge is tender yet firm enough to hold the sauce, which is where the real fun begins. The toffee sauce is thick, glossy, and full of buttery, chocolatey richness. Drizzle it over the fresh-out-of-the-oven pudding, and suddenly your kitchen smells like heaven.
My Go-To Tips for the Perfect Pudding
Here’s the thing: sticky toffee pudding is forgiving, but a few little tips make it absolutely irresistible:
- Treat your dates right: Chop them finely and soak them in boiling water. This helps them soften up and integrate beautifully into the sponge, giving it natural sweetness and that signature tender bite. If you’re a purist, you can even blend the mixture for a super-smooth texture.
- Mix gently: Resist the urge to overbeat the batter. Overmixing can make the sponge dense instead of light and fluffy. Stir until just combined—it’s easier than it sounds, and the results are worth it.
- Pour that sauce generously: I usually pour about half to two-thirds of the sauce over the pudding as soon as it comes out of the oven. This allows it to soak in and make the sponge ultra-moist. The rest of the sauce? Save it for serving because, honestly, can there ever be too much sauce?
- Think ahead: This pudding freezes beautifully. Bake it a day or two ahead of time, or even weeks ahead if you’re feeling prepared. Reheat gently before serving and drizzle with more sauce—instant indulgence.
How I Like to Serve It
There’s no wrong way to serve Chocolate Sticky Toffee Pudding, but here are a few of my favorite options:
- Classic: A scoop of vanilla ice cream or a dollop of whipped cream. Simple, perfect, and comforting.
- A little fancy: Sprinkle chopped nuts, chocolate shavings, or even a pinch of sea salt for a flavor contrast that takes it to the next level.
- Beverage pairing: A strong cup of coffee or black tea balances the sweetness beautifully. Personally, I like to pour a little sauce over my ice cream and sip my coffee while it melts together—it’s a game changer.
Sometimes I even get playful and add fresh berries on the side. Not necessary, but it’s a fun way to brighten the plate if you’re serving guests.
Make-Ahead and Storage Tips
One of the best things about this pudding is its flexibility. You can make it ahead of time, and it actually improves in flavor after a day or two as the sauce soaks in. Store leftovers in the fridge for up to three days—though, fair warning, it probably won’t last that long.
If you want to freeze some, go ahead! The pudding can be frozen before or after baking (I prefer after baking), and reheating it is easy. Just gently warm it in the oven or microwave, add some extra sauce, and it’s as good as freshly baked.
Little Tricks for Extra Gooeyness
If you’re like me, you want every bite to be dripping with sauce. Here’s my secret: pour a generous portion of sauce over the pudding while it’s still warm. Let it soak in for a few minutes before serving. Then, when you plate it, add a little more on top. The sponge absorbs it beautifully, leaving you with a dessert that’s sticky, gooey, and irresistible.
For a little fun twist, sometimes I serve mine with a tiny sprinkle of cocoa powder or cinnamon on top. It makes it look a little fancy, but no one will notice if you secretly eat half before serving.
Why You’ll Keep Coming Back for More
Honestly, Chocolate Sticky Toffee Pudding is more than a dessert—it’s an experience. It’s comfort, indulgence, and a little bit of nostalgia all rolled into one sticky, chocolatey package. The texture, the sweetness, the sauce… it’s hard to resist.
Even if you’re not usually a dessert person, there’s something about this pudding that makes it nearly impossible to resist. It’s warm, it’s gooey, and it’s downright joyful to eat. You’ll find yourself making excuses to bake it again, whether it’s for a special occasion or just because Wednesday exists.
Pro tip: Don’t be shy with the sauce. Pour generously, let it soak in, and serve with extra for each plate. Trust me—you’ll never regret it.
Chocolate Sticky Toffee Pudding is the kind of dessert that makes people smile before they even take a bite. It’s a little indulgent, a lot comforting, and completely worth every sticky, chocolatey morsel. Once you’ve made it, it’ll quickly become one of your go-to comfort desserts—perfect for sharing, or not sharing, depending on how generous you’re feeling.
Chocolate Sticky Toffee Pudding: Warm, Gooey, and Utterly Irresistible
8
servings20
minutes45
minutes–
kcalIngredients
- For the Pudding:
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
- For the Sticky Toffee 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 chocolate
Directions
- Making the Pudding
- Remove the stones from the dates and chop them as finely as possible.
- Pour over the boiling water and leave to sit for around 20 minutes. For a smoother texture, blend the mixture until smooth.
- Preheat your oven to 180ºC (160ºC Fan). Prepare a baking dish (about 1.5L in size, roughly 30x20cm).
- In a large bowl, combine the butter, sugar, eggs, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and black treacle. Beat lightly until just combined—avoid overbeating.
- Gradually mix in the date & water mixture and milk, adding the milk a little at a time until smooth. The batter will be thin, but that’s expected.
- Pour the mixture into the prepared baking dish and bake for 35–40 minutes, or until a skewer inserted comes out clean.
- Making the Sauce
- In a larger pan, combine butter, sugar, treacle, vanilla extract, and cream. Heat gently, stirring until the sugar dissolves and the butter melts completely.
- Add the chocolate and stir until melted and fully incorporated.
- Pour half (or most) of the sauce over the baked pudding while still warm.
- Serving
- Serve warm with a drizzle of cream, whipped cream, or ice cream.
- Pour any leftover sauce over each serving for extra indulgence.
Notes
- I usually pour half to two-thirds of the sauce over the pudding immediately after baking to let it soak in. The remainder is added to each portion when serving with ice cream.
- There’s plenty of sauce, so if desired, you can make only half or freeze the rest for later.
- Best served fresh but will keep in the fridge for 3+ days.
- The pudding can be made in advance and frozen.
- Reheat gently if you have leftovers.
- A 30x20cm dish works perfectly, but any similarly sized dish will do.
