Chocolate Sticky Toffee Pudding
Introduction
I still remember the first time I made this Chocolate Sticky Toffee Pudding for a rainy Sunday supper. The kitchen smelled like warm caramel and melted chocolate, and the first spoonful felt like a cozy hug after a long week. I adapted this from a classic sticky toffee pudding and added cocoa and dark chocolate to deepen the flavor, and it quickly became a family favorite.
The texture is what keeps us coming back: a tender, moist pudding with a glossy, pourable toffee sauce that soaks into every bite. If you love comforting desserts with rich chocolate and sticky-sweet sauce, this recipe will feel familiar and new all at once. For another chocolate treat idea, try this tasty easy chocolate mousse.
The Secret Behind This Delicious Recipe
What makes this dessert special is the balance between the deep cocoa notes in the cake and the buttery sweetness of the toffee sauce. It’s quick enough for a weeknight treat but elegant enough for guests. This version is family-approved, requires common pantry ingredients, and finishes in under an hour when you follow the steps carefully.
Ingredients You’ll Need
For the Pudding:
- 1 cup (125 g) all-purpose flour sifted
- 1/2 cup (50 g) unsweetened cocoa powder good-quality
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk, warm
- 1/2 cup (120 ml) sour cream or plain yogurt, room temperature
- 1/2 cup (90 g) chopped dark chocolate or good-quality chocolate chips
For the Toffee Sauce:
- 3/4 cup (150 g) light brown sugar, packed
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (120 ml) heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Notes on ingredients:
- Use fresh baking powder and baking soda for best rise.
- Swap sour cream for yogurt or buttermilk if needed.
- Dark chocolate (60–70% cacao) gives a nice depth; milk chocolate will sweeten it more.
How to make Deliciously Easy Chocolate Sticky Toffee Pudding Recipe
Step 1: Preheat and prepare
- Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment paper for easy removal.
- This pan yields about 6–8 servings.
Step 2: Mix dry ingredients
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
Step 3: Cream butter and sugar
- In a larger bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Step 4: Combine wet and dry
- Alternate adding the dry mixture and warm milk to the butter mixture, beginning and ending with the dry ingredients. Fold in sour cream and then gently fold in chopped dark chocolate. Batter should be thick but pourable.
Step 5: Bake
- Pour batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top will feel set and spring back slightly.
Step 6: Make the toffee sauce
- While the pudding bakes, combine brown sugar and butter in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Carefully stir in heavy cream and simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla and a pinch of salt. Sauce should be glossy and pourable.
Step 7: Finish and soak
- When the pudding is out of the oven, poke holes across the surface with the handle of a wooden spoon. Pour about two-thirds of the warm toffee sauce evenly over the hot pudding so it soaks in. Reserve the rest of the sauce for serving.
Step 8: Serve
- Let the pudding rest for 5 minutes so the sauce can sink into the crumb. Cut into squares, spoon extra sauce over each portion, and add a scoop of vanilla ice cream or dollop of whipped cream if desired.
Visual cues:
- Pudding is done when top looks set and a toothpick has moist crumbs.
- Toffee sauce is ready when it thickens slightly and coats the back of a spoon.
Tips & Recipe Variations
- Use room-temperature eggs and dairy for smoother batter.
- For extra moisture, fold in 1/4 cup (60 ml) brewed coffee instead of part of the milk. It enhances chocolate flavor.
- Gluten-free option: substitute a 1:1 gluten-free flour blend; check for xanthan gum in the blend.
- Dairy-free option: use vegan butter and coconut cream; the texture will be slightly different but still delicious.
- Make-ahead: bake the pudding, cool completely, cover, and refrigerate up to 2 days. Warm gently and pour fresh toffee sauce over before serving.
- Freezing: freeze individual squares (without sauce) for up to 2 months. Thaw overnight in the fridge and warm before serving.
- To avoid a runny sauce, simmer it gently until it thickly coats a spoon; cooling will further thicken it.
How to Serve
- Serve warm with a scoop of vanilla ice cream or a spoonful of lightly whipped cream. The contrast of hot and cold is heavenly.
- For a grown-up touch, drizzle a little salted caramel or add a splash of coffee liqueur to the sauce.
- Pair with strong coffee, black tea, or a dessert wine like tawny port.
- Presentation tip: cut into clean squares, place on warm plates, and spoon sauce around each portion. Garnish with flaky sea salt or chocolate shavings for texture.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Bake and refrigerate the pudding up to 2 days ahead. Rewarm in a low oven (300°F / 150°C) for 10–15 minutes and pour warm sauce over it.
Q: Can I freeze leftovers?
A: Yes. Freeze individual slices (without sauce) up to 2 months. Thaw overnight in the fridge before reheating.
Q: What can I use instead of sour cream?
A: Plain yogurt or buttermilk works well. For dairy-free, use a vegan yogurt.
Q: How do I prevent the dish from becoming watery?
A: Simmer the toffee sauce until it thickly coats a spoon and avoid adding too much sauce at once; reserve some for serving.
Q: Can I make this vegetarian or dairy-free?
A: To make it dairy-free, swap butter for vegan butter and heavy cream for coconut cream or a non-dairy cream alternative.
Conclusion
This Chocolate Sticky Toffee Pudding is a warm, comforting dessert that brings family together with its rich chocolate sponge and buttery toffee sauce. I hope you give it a try and let the sticky sauce and soft crumb become part of your cozy-meal rotation. For another variation and helpful tips from a trusted source, check out this recipe: Easy Chocolate Sticky Toffee Pudding – BAKE WITH ZOHA.
“Absolutely decadent the pudding was moist, the sauce was perfect, and everyone asked for seconds. A new favorite for our family dinners.”
Chocolate Sticky Toffee Pudding
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment paper for easy removal.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.
- In a larger bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla.
- Alternate adding the dry mixture and warm milk to the butter mixture, beginning and ending with the dry ingredients. Fold in sour cream and then gently fold in chopped dark chocolate. Batter should be thick but pourable.
- Pour batter into the prepared pan, smooth the top, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top will feel set and spring back slightly.
- While the pudding bakes, combine brown sugar and butter in a small saucepan over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Carefully stir in heavy cream and simmer for 2–3 minutes until the sauce thickens slightly. Remove from heat and stir in vanilla and a pinch of salt. Sauce should be glossy and pourable.
- When the pudding is out of the oven, poke holes across the surface with the handle of a wooden spoon. Pour about two-thirds of the warm toffee sauce evenly over the hot pudding so it soaks in. Reserve the rest of the sauce for serving.
- Let the pudding rest for 5 minutes so the sauce can sink into the crumb. Cut into squares, spoon extra sauce over each portion, and add a scoop of vanilla ice cream or dollop of whipped cream if desired.
Notes
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