This Chocolate Sticky Toffee Pudding is rich, fudgy, and tender, finished with a warm chocolate toffee sauce. Deeply chocolatey and perfectly moist, it uses a surprising ingredient—prunes—to give the pudding its plush texture and caramel-like depth. Serve with a scoop of vanilla ice cream for an indulgent, cozy dessert.
This is the classic British sticky toffee pudding given a chocolate twist. Melted chocolate is folded into the batter and prunes are used instead of dates to deepen the flavor and add a silky, fudgy texture. California prunes bring natural sweetness and body to the cake, enhancing the chocolate without making it overly sweet.
The cake itself is soft and fudgy, with the prune puree blended into the batter so the fruit almost disappears while leaving behind luxurious moisture and flavor. A hot, buttery chocolate toffee sauce—made with cocoa and real chocolate—soaks into the baked pudding, making each bite tender and saucy. It’s perfect for chilly evenings or anytime you want a comforting chocolate dessert.
Chocolate Sticky Toffee Pudding: Why You Need To Make This Recipe
- Simple to prepare. You only need a saucepan, mixing bowls, and a food processor—no stand mixer required.
- Prunes add depth. Unlike the traditional date-based versions, prunes create a deeper, richer chocolate flavor and a naturally sweet, fudgy crumb.
- Decadent sauce. The warm chocolate toffee sauce, enriched with cocoa and melted chocolate, is used to soak the cake, making the pudding irresistible.
If you enjoy dense chocolate desserts, try other favorites like a Texas sheet cake or a chocolate snack cake for more rich, crowd-pleasing options.
Ingredient Highlights
(Full ingredient list and measurements are in the recipe card below.)
- Prunes: Once softened and pureed, they create an exceptionally moist and tender cake base.
- Semi-sweet chocolate: Adds rich chocolate flavor without being cloying and melts smoothly into the prune mixture.
- Unsweetened cocoa powder: Brings depth; regular or natural cocoa is recommended for balanced acidity and texture.
- Espresso powder: Enhances chocolate flavor without adding a coffee taste—just more chocolate intensity.
- Milk powder: A small addition that gives a fuller, bakery-style richness to the batter.
- Butter and oil: Butter contributes cozy flavor while oil keeps the pudding soft and moist.
How To Make Chocolate Sticky Toffee Pudding
Below are the key steps to guide you through the process. The full printable recipe card with exact measurements and timing appears after the instructions.
Step 1: Simmer the prune mixture. Combine prunes, butter, oil, water, brown sugar, milk powder, cocoa, espresso powder, and chocolate in a saucepan. Warm over medium-low heat until butter and chocolate melt and the mixture becomes glossy. Remove from heat, stir in baking soda, then let the prunes sit in the mixture for about 15 minutes so they soften and absorb flavor.
Step 2: Blend until smooth. Transfer the warm prune mixture to a food processor or blender and puree into a smooth paste. This ensures the fruit integrates evenly into the batter for a plush, fudgy texture.
Step 3: Make the batter. Whisk together eggs, vanilla, and buttermilk, then add the prune puree. Fold in the dry ingredients—flour, baking powder, and salt—until just combined. Avoid overmixing to keep the pudding tender.
Step 4: Bake. Pour the batter into a prepared 8×8 pan and bake until the center is set but still yields a few moist crumbs on a toothpick. This keeps the pudding soft rather than dry.
Step 5: Make the chocolate toffee sauce. While the pudding bakes, warm butter, brown sugar, heavy cream, cocoa, and chocolate over medium-low heat. Simmer until the sauce is smooth and pourable, then stir in vanilla.
Step 6: Soak with sauce. Let the baked pudding cool slightly, then poke many holes through the top down to the pan bottom. Pour a small amount of warm sauce over the cake, let it absorb, and repeat in batches until the cake is well soaked. Reserve extra sauce for serving with ice cream.
Expert Baking Tips
- Soften the prunes. Let them sit in the warm mixture for 15–20 minutes to ensure they blend smoothly—no chewy pieces.
- Puree thoroughly. A completely smooth prune paste yields the best plush texture in the finished pudding.
- Avoid overbaking. Stop when a toothpick shows a few moist crumbs for a tender cake.
- Apply sauce gradually. Pour in stages so the sauce soaks into the cake rather than pooling on top.
- Serve warm. This pudding is best enjoyed warm, with extra sauce and vanilla ice cream if desired.
Recipe FAQs
The prune flavor is subtle. The finished dessert tastes predominantly of chocolate while prunes provide moisture and natural sweetness.
Yes. Bake the pudding ahead, cover, and store at room temperature. Warm gently before serving and pour over warmed sauce. It stays moist for several days.
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions and add extra sauce when serving.
Yes. Wrap the cooled pudding tightly and freeze up to two months. Thaw overnight in the refrigerator and reheat before serving. Make or reheat the sauce separately so it stays glossy.
This recipe was developed in partnership with California Prunes. The author received compensation and product; opinions expressed are their own.
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Chocolate Sticky Toffee Pudding
Equipment
- Medium Saucepan
- Mixing Bowls
- Food Processor
- 8×8 Baking Pan
Ingredients
- 1 cup (186 g) Prunes
- 1/2 cup (113 g) Salted Butter
- 1/4 cup (56 g) Vegetable Oil
- 1 cup (240 g) Water
- 2 tbsp Milk Powder
- 1 1/4 cups (273 g) Brown Sugar
- 2 oz Semi-Sweet Chocolate
- 1/2 cup (43 g) Cocoa Powder
- 1 tsp Baking Soda
- 1 tsp Espresso Powder
- 1 tbsp Vanilla Extract
- 3 large Eggs (room temperature)
- 1/2 cup + 2 tbsp (150 g) Buttermilk (room temperature)
- 2 cups (250 g) All Purpose Flour
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
Chocolate Toffee Sauce
- 3/4 cup (168 g) Salted Butter
- 1 cup (220 g) Brown Sugar
- 1 1/2 cups (360 g) Heavy Cream
- 2 tbsp Cocoa Powder
- 2 oz Semi-Sweet Chocolate
- 2 tsp Vanilla Extract
Instructions
- Preheat the oven to 325°F. Line an 8×8 baking pan with parchment paper leaving about 2 inches of overhang to lift the pudding out easily.
- In a medium saucepan over medium-low heat, combine prunes, butter, oil, water, brown sugar, milk powder, cocoa, espresso powder, and semi-sweet chocolate. Warm until butter and chocolate are melted and the mixture is glossy. Remove from heat, stir in baking soda, and let sit off the heat for about 15 minutes so the prunes soften.
- Transfer the prune mixture to a food processor or blender and puree until completely smooth. Do not add additional water even if thick.
- In a large bowl, whisk together vanilla, eggs, and buttermilk until combined. Stir in the pureed prune mixture, then fold in flour, baking powder, and salt until just combined. Mix only until no visible patches of flour remain.
- Pour the batter into the prepared pan and bake for 70–80 minutes (about 75 minutes is typical) until a toothpick comes out with a few moist crumbs. Do not bake until completely dry.
- While the pudding bakes, make the sauce: in a saucepan, warm butter, brown sugar, heavy cream, cocoa powder, and chocolate over medium-low heat. Simmer about 10 minutes until smooth and pourable. Remove from heat, stir in vanilla, and keep warm.
- Allow the pudding to cool in the pan for about 10 minutes so it firms slightly. Poke many holes all the way through to the bottom of the pan. Pour a small amount of warm sauce over the top, let it soak in for 2–3 minutes, then repeat until the cake is well soaked. Reserve extra sauce for serving with ice cream.
Nutrition
Nutrition information is an estimate and should be used as a guideline.