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Easy Chocolate Sticky Toffee Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 292 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Total Time: 1 hour (including resting and soaking time)
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Description

This Easy Chocolate Sticky Toffee Pudding is a rich and moist chocolate date cake drenched in a luscious chocolate toffee sauce. Made with minimal active work time, this decadent dessert combines the deep flavors of medjool dates, cocoa, and dark chocolate, baked to perfection and soaked in a creamy, buttery sauce. Perfect for serving with whipped cream or vanilla ice cream to delight any chocolate lover.

Ingredients

Chocolate Date Cake:

  • 8 oz medjool dates (226g), roughly chopped
  • 1 cup boiling water (240g)
  • ¾ cup boiling milk (180g)
  • 1 tsp baking soda
  • ½ cup unsalted butter, softened (113g)
  • ½ cup brown sugar (100g)
  • 2 tsp vanilla extract
  • 3 large eggs
  • 1 ¼ cup all purpose flour (162g)
  • ½ cup dutch processed cocoa powder (50g)
  • 1 ½ tsp baking powder
  • 1 tsp salt

Chocolate Toffee Sauce:

  • 8 tbsp unsalted butter (113g)
  • ¾ cup brown sugar (150g)
  • 1 cup cream (240g)
  • 1 cup milk (240g)
  • 200g dark chocolate (60-70% cocoa)
  • ½ tsp salt
  • Optional: 1-2 tbsp cocoa powder

For Serving (Optional):

  • Whipped cream
  • Vanilla ice cream

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C) using conventional heat without fan. Lightly grease a 7×11 or 9×9 inch baking pan with butter to prepare it for the cake batter.
  2. Soak dates: Place the chopped medjool dates into a bowl. Pour over the boiling water and boiling milk mixture, then stir in the baking soda. Cover and set aside to soak for 5-10 minutes. This softens the dates and activates the baking soda for a tender crumb.
  3. Cream butter and sugar: In a separate bowl, whisk together the softened unsalted butter and brown sugar for 2-3 minutes until the mixture is light and fluffy in texture, which helps incorporate air and sweetness into the cake.
  4. Add eggs and vanilla: Add the eggs and vanilla extract to the butter and sugar mixture, whisking until combined. It’s normal if the batter looks slightly separated at this stage.
  5. Blend soaked dates: Once the dates have softened, transfer the entire soaking mixture to a blender and blend until smooth. Then whisk this date paste into the butter, sugar, and egg mixture until fully combined.
  6. Sift and fold dry ingredients: Sift together the all-purpose flour, Dutch processed cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet batter until just combined and smooth, taking care not to overmix.
  7. Bake the cake: Pour the batter into the prepared baking pan. Bake in the preheated oven for approximately 25-28 minutes, or until a toothpick inserted in the center comes out with light, moist crumbs. Remove from oven and let the cake cool at room temperature while preparing the sauce.
  8. Make chocolate toffee sauce: In a nonstick saucepan over medium-low heat, combine the unsalted butter, brown sugar, cream, milk, dark chocolate, and salt. Cook and stir continuously for a few minutes until the butter and chocolate have melted and a smooth, thick sauce forms. Remove from heat once it starts thickening. Adjust flavor by adding cocoa powder if desired.
  9. Prepare cake for soaking: After the cake has rested for 10 minutes, use a skewer to poke holes all over the cake while still in the baking pan. This allows the sauce to penetrate deeply.
  10. Soak cake with sauce: Pour approximately ¾ of the warm chocolate toffee sauce evenly over the cake, allowing it to absorb the sauce. Reserve the remaining ¼ of the sauce for serving. Let the cake soak for 10-20 minutes.
  11. Serve: Slice the soaked cake and serve warm with whipped cream or vanilla ice cream, drizzled with extra chocolate toffee sauce for a decadent finish. Enjoy!

Notes

  • You can adjust the cocoa powder in the toffee sauce to intensify the chocolate flavor.
  • The cake is best served warm and can be refrigerated for up to 3 days; reheat gently before serving.
  • For a dairy-free version, substitute butter, cream, and milk with plant-based alternatives.
  • Using medjool dates ensures a rich sweetness and moist texture.
  • If you prefer a less sweet sauce, reduce the brown sugar slightly.
  • Make sure not to overbake; the cake should remain moist inside.

Find it online: https://dishmelt.com/easy-chocolate-sticky-toffee-pudding-recipe/