There’s something undeniably magical about a warm sticky toffee pudding, especially when chocolate enters the mix. These Chocolate Sticky Toffee Puddings for Two combine the classic British dessert’s rich, caramel notes with deep chocolate undertones, creating an indulgent treat that’s perfect for date night or a cozy evening in.
Don’t let the elegant presentation fool you—this recipe strikes the perfect balance between sophisticated flavor and homey comfort. The puddings emerge from the oven with a tender crumb, while the toffee sauce creates a glossy pool of sweetness that slowly soaks into each bite. It’s dessert perfection in individual portions.
Why You’ll Love This
- Perfect portion control with individual servings that eliminate leftovers
- The combination of sticky toffee and chocolate creates an irresistible flavor profile
- Most ingredients are pantry staples you likely already have on hand
- Can be prepared ahead and warmed just before serving
- Impressive enough for special occasions but simple enough for weeknight treats
Ingredients
- ⅔ cup milk of choice (150ml)
- 150g pitted medjool dates, chopped
- ½ teaspoon baking soda (3g)
- ¼ cup cocoa powder (30g)
- ¼ cup hot water (20ml)
- ⅓ cup salted butter, very soft (76g)
- ⅜ cup brown sugar (80g)
- 2 teaspoons vanilla extract (8g)
- 1 whole egg plus 1 egg yolk, room temperature
- ½ cup all-purpose flour (70g)
- ¾ teaspoon baking powder (4g)
- ½ teaspoon espresso powder, optional (1g)
- ¼ teaspoon salt (1g)
- 1 cup heavy cream (240ml)
- ½ cup dark chocolate chips (100g)
- ⅓ cup salted butter (76g)
- ⅜ cup brown sugar (80g)
- 2 tablespoons cocoa powder (6g)
- Pinch of salt
- Vanilla ice cream
Instructions
- Preheat oven to 350°F. Generously butter 2 (14-ounce) or 4 (8-ounce) ramekins.
- Combine dates and baking soda. Pour hot milk over, let sit 10 minutes. Blend into paste using immersion or regular blender.
- Whisk cocoa powder with hot water to form paste. Beat in butter, brown sugar, vanilla. Add date paste, egg, and yolk.
- Mix flour, baking powder, espresso powder (if using), and salt. Fold into wet ingredients until smooth. Divide between ramekins.
- Bake 28-33 minutes for 8-ounce ramekins or 35-40 minutes for 14-ounce ramekins until just firm in center.
- While baking, combine sauce ingredients in saucepan over medium heat. Cook until smooth.
- Poke holes in warm cakes, pour over half the sauce. Let soak, then invert onto plates. Serve with ice cream and remaining sauce.
Tips & Variations
- For an extra chocolate boost, add 50g of chopped dark chocolate to the batter
- Make it gluten-free by substituting a reliable cup-for-cup gluten-free flour blend
- The puddings can be made up to 2 days ahead and reheated in a microwave for 30 seconds before serving
- For a non-alcoholic version, replace the chocolate liqueur with 1 tsp vanilla extract
- Add 1/2 tsp of espresso powder to the batter to enhance the chocolate flavor without tasting like coffee
- For a festive touch, add 1/4 tsp of cinnamon or a pinch of chili powder to the batter
Serving Suggestions
These chocolate sticky toffee puddings are divine on their own, but they reach new heights with a scoop of vanilla ice cream or a dollop of lightly whipped cream. The contrast between the warm pudding, rich sauce, and cold cream creates a sensory experience that’s hard to beat.
For a truly decadent presentation, dust the plates with a little cocoa powder and serve with fresh berries on the side to cut through the richness. A sprig of mint adds a touch of color and freshness.
Notes
- The puddings are done when they spring back slightly when touched but still feel moist
- Store any leftovers covered in the refrigerator for up to 3 days
- The toffee sauce will thicken as it cools; reheat gently to restore its pourable consistency
- For best results, use room temperature eggs and butter
FAQs
Can I make this in one large dish instead of individual ramekins?
Yes, you can bake this in a 6-inch round cake pan, but you’ll need to increase the baking time to about 30-35 minutes.
Can I freeze these puddings?
Absolutely! Freeze the baked puddings (without sauce) for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving with freshly made sauce.
What if I don’t have dates?
While dates are traditional for sticky toffee pudding, you can substitute dried figs or prunes in a pinch, though the flavor will be slightly different.
Is this recipe too sweet?
The chocolate in this recipe balances the sweetness of traditional sticky toffee pudding. If you prefer a less sweet dessert, reduce the sugar in the sauce by 25g.
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