Chocolate Sticky Toffee Pudding with Homemade Chocolate Toffee Sauce and Ice Cream Recipe
A rich and indulgent homemade Chocolate Sticky Toffee Pudding featuring moist dates in a chocolate sponge, topped with a luxurious homemade chocolate sticky toffee sauce. Perfectly served warm with ice cream or whipped cream for a classic British dessert treat.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Sticky Toffee 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
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 dark chocolate
Instructions
- Prepare the Dates: Remove the stones from your dates, chop finely and pour over boiling water. Let the mixture sit for 20 minutes to soften. For a smoother texture, blend until smooth.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 180ºC (160ºC fan). Grease or line a 1.5L baking dish approximately 30x20cm in size.
- Mix Pudding Batter: In a large mixing bowl, combine unsalted butter, brown sugar, eggs, self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and black treacle. Beat gently until just combined to avoid overmixing.
- Add Wet Ingredients: Stir in the softened date mixture and milk gradually until the batter is smooth and slightly thin.
- Bake the Pudding: Pour the batter into the prepared dish and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Make Sticky Toffee Sauce: While the pudding bakes, in a large pan heat butter, brown sugar, black treacle, vanilla extract, and double cream. Stir continuously until sugar and butter have fully melted and combined.
- Add Chocolate: Remove the sauce from heat and stir in the dark chocolate until smooth and melted throughout.
- Serve: Once the pudding is baked, pour half to two-thirds of the warm sticky toffee sauce over the pudding allowing it to soak in. Serve with additional sauce alongside a drizzle of cream, whipped cream, or a scoop of ice cream.
Notes
- Pour half to two thirds of the sauce onto the pudding immediately after baking for best flavor absorption, and serve the remaining sauce on the side.
- If you prefer less sauce, you can halve the sticky toffee sauce ingredients.
- The pudding keeps well for 3+ days in the fridge and can also be frozen in advance.
- Reheat leftovers once before serving for best texture and taste.
- Any baking dish roughly 30x20cm or similar capacity (approximately 1.5L) works well for this recipe.
