Chocolate Sticky Toffee Pudding

A satisfying treat which brings together the twin delights of sticky toffee pudding and chocolate dessert.


  • 300 ml boiling water
  • 150 g chopped dates
  • 100 g dark chocolate
  • 100 g butter (softened)
  • 150 gsoft light brown sugar or light muscovado sugar
  • 3 eggs
  • 225 g plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • for the toffee sauce
  • 275 g golden syrup
  • 275 g light brown sugar
  • 100 g butter
  • 225 ml cream
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 180°C (350°F/Gas 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
  2. Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
  3. Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate.
  4. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix.
  5. Pour the mixture into the tin and bake in the oven for 1 hour or until a skewer comes out clean when inserted into the centre.
  6. Allow to cool slightly before transferring to a plate.
  7. To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4–5 minutes, stirring regularly, until they are smooth.
  8. To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.


This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins.


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