Chocolate Sticky Toffee Pudding

Ingredients

• 400 gMedjool dates
• 1 tspbicarbonate of soda
• 400 mlboiling water
• 300 gdark chocolate
• 150 gplain flour
• 50 gcocoa powder
• 1 tspbaking powder
• 3eggs
• 100 mlvegetable oil
• 1 tspvanilla bean paste
• 150 glight brown sugar
• 100 mlwhole milk
• 200 gbutter
• 400 glight brown sugar
• 400 gdouble cream
• ½ tspflaky sea salt, plus extra to serve

Instructions

1. 1

   Prepare the tray

   Heat the oven to 180°C. Line a 33 cm x 25 cm baking tray with baking paper and lightly oil the sides.

2. 2

   Soften the dates

   Finely dice the dates and put them in a pan with 400 ml boiling water and the bicarbonate of soda. Bring to the boil over high heat and cook for 5 minutes, until softened into a paste.

3. 3

   Melt the chocolate

   Chop the chocolate into large chunks. Melt 100 g in the microwave in 30-second bursts, stirring between each, until smooth.

4. 4

   Mix the batter

   Put the flour in a large bowl and sift in the cocoa powder and baking powder. Add the eggs, vegetable oil, dates, vanilla bean paste, 150 g light brown sugar, milk and melted chocolate. Whisk until combined.

5. 5

   Add chocolate chunks

   Fold the chocolate chunks into the batter, then pour it into the lined baking tray.

6. 6

   Bake the sponge

   Bake for 25–30 minutes, until a toothpick inserted into the centre comes out clean.

7. 7

   Make the sauce

   Meanwhile, melt the butter with 400 g light brown sugar in a saucepan. Cook for 5 minutes, until it begins to caramelise and brown. Slowly pour in the double cream and stir well. Season with ½ tsp flaky sea salt and keep warm.

8. 8

   Cool and serve

   When the cake is baked, leave it to cool for 10 minutes, then cut it into pieces. Serve with the warm toffee sauce and a little more sea salt.

What is chocolate sticky toffee pudding?

Sticky toffee pudding is a British dessert traditionally made with a moist date sponge and a warm toffee sauce. This version adds cocoa and dark chocolate for a deeper, chocolatey flavour while keeping the date-rich texture.

The method softens the dates into a paste before mixing them into the batter, helping them blend through the sponge. A separate cream and brown sugar sauce gives each piece its glossy, sticky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 930 calories, 10g protein, 114g carbs, 53g fat.

Dates, flour and sugar provide most of the carbohydrates, while the chocolate, oil, butter and double cream contribute much of the fat. Eggs and dairy supply some protein, though this is still a rich dessert rather than a protein-led dish. Balance a serving with fresh fruit, or have a smaller piece after a meal.

The dates and chocolate

Date paste: simmering the finely diced dates with bicarbonate of soda softens them for the batter. Let them cook for the full 5 minutes so they are easy to incorporate.

Chocolate: some is melted into the batter, while the rest is folded in as chunks. This gives the sponge both an even chocolate flavour and pockets of chocolate.

Getting the batter right

Dry ingredients: sift the cocoa and baking powder into the flour to break up lumps and distribute them evenly. Add the wet ingredients and whisk just until the mixture is combined.

Chocolate chunks: fold these through gently at the end rather than whisking them in. That helps keep the pieces intact in the baked sponge.

Baking and doneness

Timing: start checking at 25 minutes, as ovens and tray materials can affect how quickly the sponge bakes. The recipe gives a 25–30 minute window.

Doneness: insert a toothpick into the centre; it should come out clean. Leave the cake in the tray for 10 minutes after baking before slicing.

Making the toffee sauce

Caramelising: cook the butter and brown sugar together for 5 minutes, watching for the mixture to start browning. Stir as needed so the sugar does not catch on the pan.

Cream: pour it in gently and mix until the sauce is smooth. Keep the finished sauce warm while the cake cools, and add the flaky salt specified in the recipe.

Serving the pudding

Warm pieces with warm sauce make the most of the soft sponge and flowing topping. Add the extra sea salt just before serving so its savoury edge remains distinct.

For a less rich plate, serve a smaller piece alongside fresh berries. For a classic dessert feel, pair it with a spoonful of cold cream or vanilla ice cream.

Recipe notes & tips

• Use baking paper that covers the base and leaves the tray sides lightly oiled as directed.
• Chop the dates finely so they soften evenly in the simmering water.
• Melt the chocolate in short bursts and stir between them to avoid overheating it.
• Fold the chocolate chunks in gently to keep them in larger pieces.
• Begin checking the sponge at 25 minutes rather than waiting until the end of the baking window.
• Keep the sauce warm over low heat while the cake cools.

Variations

• Add espresso: stir a little strong coffee into the melted chocolate for a deeper chocolate note.
• Use mixed chocolate: replace some of the dark chocolate chunks with milk chocolate for a sweeter bite.
• Add nuts: fold chopped toasted pecans into the batter with the chocolate chunks.
• Serve with berries: add fresh raspberries or strawberries alongside each warm piece.
• Add warming spice: mix a pinch of ground cinnamon into the flour and cocoa.

Common mistakes to avoid

• Dates still firm: cook them for the full 5 minutes so they soften into a paste.
• Chocolate overheated: microwave in 30-second bursts and stir between each one.
• Batter overmixed: whisk only until combined, then fold in the chocolate chunks.
• Sponge overbaked: check from 25 minutes and remove it when the toothpick comes out clean.
• Sauce catches: stir the butter and sugar as they cook, and pour in the cream gently.
• Cake sliced too soon: leave it in the tray for 10 minutes before cutting.

How to store

Store leftover cake and sauce separately in covered containers in the fridge for up to 3 days. Reheat portions gently in the microwave and warm the sauce separately, stirring until smooth.

Frequently asked questions