Category: Treat Yourself

This pudding doesn’t whisper. It erupts. Hot, fudgy, and unapologetically gooey, this chocolate self-saucing pudding is dessert with a dark side. It arrives soft and spongy on top — innocent enough — but plunge your spoon through the surface and it gives way to a river of hot chocolate sauce that oozes like molten lava. It’s rich, it’s messy, and it tastes like you’ve broken every rule and been rewarded for it. This isn’t cake and custard — it’s chocolate therapy baked in a dish. And it doesn’t just satisfy your sweet tooth — it seduces it.

Perfect for cold nights, broken diets, or anyone teetering on the edge of self-control, this is one dessert you’ll want to keep secret — if only to avoid sharing. Let’s get into it.

Ingredients

Serves 6

175g self-raising flour 30g cocoa powder (plus 2 tbsp extra for the topping) 100g caster sugar 125ml whole milk 50g unsalted butter, melted 1 large egg, beaten 1 tsp vanilla extract 100g soft light brown sugar 250ml boiling water

Equipment needed

Large mixing bowl Whisk 1.5-litre baking dish Kettle Measuring jug Sieve Wooden spoon or spatula Oven preheated to 180°C (160°C fan)

Step-by-step method

1. Preheat and prepare the dish

Set your oven to 180°C (or 160°C fan) and grease a medium-sized baking dish with butter. You want at least a 1.5-litre capacity — anything smaller and it’ll bubble over like chocolate Vesuvius.

2. Mix the dry ingredients

In a large mixing bowl, sift together 175g self-raising flour and 30g cocoa powder. Stir in 100g caster sugar. This base gives your pudding structure — light from the self-raising flour and deep, earthy richness from the cocoa. Use a sieve — no clumps allowed.

3. Add the wet ingredients

Pour in 125ml whole milk, 50g melted unsalted butter, 1 beaten egg, and a teaspoon of vanilla extract. Whisk it all until smooth and glossy — no lumps, no pockets of flour. The batter should look thick but pourable, with a dark, rich chocolate sheen.

4. Pour into the baking dish

Scrape the batter into the greased baking dish and level it with a spatula. It may not look like much yet, but trust the process — the real magic happens in the oven.

5. Make the dry topping

In a separate bowl, mix 100g soft light brown sugar with 2 tablespoons of cocoa powder. This may seem strange, scattering dry sugar on top of a wet batter, but stay with it. It’s this layer that will slowly melt and sink as the pudding bakes, creating the glossy, hot chocolate sauce hidden underneath.

6. Scatter the topping evenly

Sprinkle the brown sugar and cocoa mixture over the surface of the batter, spreading it evenly to cover the entire top. Don’t press it in — just let it sit there like a trap.

7. Pour the boiling water

Now comes the moment that feels all kinds of wrong — but is exactly right. Boil 250ml of water and pour it gently over the back of a spoon held just above the pudding surface. This softens the flow, allowing the hot water to settle gently over the sugar layer without disturbing it.

The surface will look like muddy soup. That’s perfect. Do not stir. Do not panic. The heat will work its magic and invert the layers during baking.

8. Bake to transform

Slide the dish into the oven and bake for 35 minutes. As it bakes, the sponge will rise to the top while the sugar and water sink and thicken into a glossy, sticky sauce beneath. It’s culinary alchemy. At 35 minutes, the top should be firm, slightly cracked, and springy to the touch — but underneath, it’s all liquid decadence.

9. Rest before serving

Let it sit for 5 minutes out of the oven before serving. The sauce needs a moment to thicken slightly, and the sponge will settle. Don’t skip this step unless you’re aiming for chocolate soup (which honestly, also delicious).

10. Serve immediately

Scoop generous portions into bowls, making sure to dig deep so you get a good amount of sauce with each spoonful. Serve as-is, or go nuclear with vanilla ice cream or cold double cream on top.

Serving tips

This pudding begs for contrast — hot and cold, soft and sharp. A scoop of vanilla ice cream on top melts into the sauce and becomes part of the experience. Cold double cream poured over the hot sponge? Divine. Want it richer? Add dark chocolate chunks into the batter before baking for pockets of molten chocolate inside the sponge.

If you’re serving guests, hit each portion with a light dusting of icing sugar just before serving. Add fresh raspberries or a few shards of dark chocolate for drama and bitterness.

Chef’s notes

Technique tip:

Pouring the water over the back of a spoon is crucial. Dumping it straight in will tear the batter and you’ll lose the layered effect. Patience equals payoff.

Make ahead:

You can prepare the batter and toppings ahead and store the dish in the fridge (covered) for up to 12 hours. Add the hot water and bake when ready.

Customise it:

Try adding a tablespoon of espresso to the batter for mocha depth. Or spike the boiling water with a shot of dark rum or whisky for a boozy kick. Want a crunch? Scatter chopped hazelnuts or pecans into the batter.

Go vegan:

Swap the butter for a plant-based alternative, use a flax egg (1 tbsp ground flax + 3 tbsp water), and opt for a plant-based milk. Use vegan chocolate chips for extra richness.

Scale it:

Double everything for a party-sized tray bake. Or halve it and bake in individual ramekins for two — just reduce the baking time to 20–25 minutes.

Final thought

This isn’t some dainty dessert that leaves you wanting more — it is more. It’s the kind of pudding you make when you’ve had a long day, a hard week, or you just want to feel like you’ve committed an edible sin. It’s rich, it’s runny, and it doesn’t ask for forgiveness. It demands a spoon and silence. Make it once, and it’ll haunt your cravings forever.

Health stats (per serving)

Each serving contains an estimated 1540kJ (368kcal), 15g fat, 9g saturates, 30g sugars, 0.6g salt, 48g carbohydrates, 6g protein, and 2g fibre.

Disclaimer

Every effort has been made to ensure the accuracy and clarity of this recipe. However, all individuals are responsible for verifying the ingredients, techniques, and methods they use. Always check packaging labels for the most up-to-date information regarding allergens, cross-contamination risks, and suitability for specific dietary needs, including gluten-free, nut-free, dairy-free, vegetarian, or vegan requirements.

Nutritional information provided is estimated for guidance only and may vary depending on portion size, specific brands, or substitutions used. It should not be relied upon as medical or nutritional advice. If you have any allergies, intolerances, medical conditions, or dietary concerns, consult a qualified health professional before preparing or consuming any recipe on this site.

By following this recipe, you acknowledge that you do so at your own risk. The site, its writers, and contributors are not liable for any adverse reactions, ingredient misinterpretations, or accidents in the preparation or consumption of any dishes.

For full details, please refer to the site’s complete disclaimer and terms of use.

This isn’t dessert — it’s dessert seduction. Hot, molten, and drenched in glossy caramel, this sticky toffee pudding doesn’t just comfort, it wrecks. The sponge is rich and dark, soft from blitzed dates, laced with brown sugar and just the right amount of rise. Then the sauce hits — molten gold made from butter, cream, and more sugar than good sense allows. It soaks through the sponge, floods your plate, and clings to your spoon like it knows it’s your weakness. This is no polite pudding. This is a spoon-dragging, lip-staining, soul-warming monster — and it begs to be devoured hot.

Ingredients

Serves 6

For the sponge:

175g pitted dates 200ml boiling water 1 tsp bicarbonate of soda 85g unsalted butter, softened 140g dark brown sugar 2 large free-range eggs 175g self-raising flour

For the toffee sauce:

100g unsalted butter 100g dark brown sugar 150ml double cream

Equipment needed

Food processor or blender Mixing bowls Electric mixer or wooden spoon Spatula 20cm square or round baking dish Small saucepan Whisk Measuring jug Sieve (optional)

Step-by-step method

1. Prep the dates.

Place 175g of pitted dates in a heatproof bowl or jug. Pour over 200ml of freshly boiled water. Add 1 teaspoon of bicarbonate of soda and stir gently. Let the mixture sit for 10 minutes — the dates will soften, the soda will fizz slightly, and the liquid will darken.

2. Blitz into a paste.

Transfer the soaked dates and all their liquid into a food processor or blender. Blitz until smooth — you’re after a thick, glossy purée. This is the dark, sticky soul of the pudding.

3. Cream the butter and sugar.

In a mixing bowl, beat 85g of softened butter with 140g of dark brown sugar until light and fluffy. Use an electric mixer if you’ve got one — you want air and smoothness. Scrape down the sides and keep going until it looks soft and mousse-like.

4. Beat in the eggs.

Crack in the eggs one at a time, beating well after each. Don’t panic if the mixture looks a little split — the flour will bring it back. Just make sure the eggs are fully incorporated before moving on.

5. Fold in the flour and dates.

Sift in 175g of self-raising flour and fold gently using a spatula or wooden spoon. Add the blitzed date mixture and fold again until you have a smooth, thick, sticky batter. Don’t overmix — just combine until you can’t see streaks.

6. Prepare the dish.

Grease a 20cm baking dish with butter and line the base with parchment if you’re nervous about sticking. Spoon in the batter, level the top, and give it a gentle tap on the counter to release any trapped air.

7. Bake it dark.

Place the dish in a preheated oven at 180°C (160°C fan) and bake for 30–35 minutes. The top should rise, turn deep brown, and crack slightly across the surface. Insert a skewer — it should come out clean or with a few moist crumbs. Don’t overbake. Moist is magic.

8. Make the sauce.

In a small saucepan, melt 100g of butter with 100g of dark brown sugar over medium heat. Stir until the sugar dissolves and it starts to bubble. Pour in 150ml of double cream and whisk until smooth and glossy. Let it simmer for 2–3 minutes — the sauce should thicken and coat the back of a spoon.

9. Drench and serve.

Remove the pudding from the oven and leave it to sit for 5 minutes. Pour over half the sauce while still hot — it should seep into the sponge like molten gold. Cut into squares or spoon out while warm, serving with extra sauce over the top.

10. Optional but savage:

Serve with vanilla ice cream or cold double cream. The contrast between hot sponge and cold cream is the kind of indulgence that rewires your brain.

Serving tips

Serve it warm and soaked. Drizzle extra sauce at the table for effect. Pair with vanilla ice cream, clotted cream, or even custard if you want traditional indulgence. For something sharper, a spoon of crème fraîche adds contrast. Serve in deep bowls to catch every drip — this pudding floods.

Chef’s notes

Date prep is key. Don’t rush the soak. Let them soften properly — it’s what gives the sponge its sticky structure. Blitz until smooth for the most luscious texture.

Dark brown sugar is essential. Light brown sugar won’t deliver the same treacle hit. Molasses is your friend here.

Sponge should be soft, not dry. Slight underbaking is better than overbaking — the sauce saves it either way, but dry sponge won’t recover.

Sauce can be made ahead. Store in a jar in the fridge and reheat gently in a pan or microwave until pourable. Make double — you’ll want it on pancakes, porridge, or even straight from the spoon.

Freeze-friendly. The pudding freezes well. Cool completely, portion, and freeze. Reheat in the microwave or oven with a splash of sauce to restore moisture.

Want to take it up a notch? Add a splash of dark rum or whisky to the sauce for warmth. Stir in chopped pecans or walnuts for texture. Or infuse the cream with a split vanilla pod before making the sauce.

Vegan option? Use a plant-based butter, oat cream, and egg replacer in the sponge. Swap dairy cream in the sauce for coconut cream and use brown sugar and vegan butter. It won’t be identical — but it will be outrageous in its own right.

Final thought

Sticky toffee pudding isn’t dessert — it’s a declaration. It says you’ve earned this. That you want flavour, heat, sweetness, and indulgence with no apologies. This is spoon-first, mouth-open comfort — warm, wet, and dangerously moreish. The sauce drips. The sponge sighs. And you? You won’t leave a drop behind.

Health stats (per serving)

Each portion delivers approximately 2,600kJ (620kcal), with 31g of fat, 19g of saturates, 44g of sugars, and 0.9g of salt. Carbohydrates come in at 75g, protein at 5g, and fibre at 2.5g — indulgent, rich, and engineered for satisfaction, not restraint.

Disclaimer

Every effort has been made to ensure the accuracy and clarity of this recipe. However, all individuals are responsible for verifying the ingredients, techniques, and methods they use. Always check packaging labels for the most up-to-date information regarding allergens, cross-contamination risks, and suitability for specific dietary needs, including gluten-free, nut-free, dairy-free, vegetarian, or vegan requirements.

Nutritional information provided is estimated for guidance only and may vary depending on portion size, specific brands, or substitutions used. It should not be relied upon as medical or nutritional advice. If you have any allergies, intolerances, medical conditions, or dietary concerns, consult a qualified health professional before preparing or consuming any recipe on this site.

By following this recipe, you acknowledge that you do so at your own risk. The site, its writers, and contributors are not liable for any adverse reactions, ingredient misinterpretations, or accidents in the preparation or consumption of any dishes.

For full details, please refer to the site’s complete disclaimer and terms of use.