Chocolate Sticky Toffee Pudding

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This Chocolate Sticky Toffee Pudding is rich, fudgy, soft, and covered in the most delicious warm chocolate toffee sauce. It’s deeply chocolatey, perfectly moist, and made with a secret ingredient (not dates!) for that signature plush texture and deep caramel-like flavor. Add a scoop of vanilla ice cream on top and it’s truly the most deliciously decadent dessert!

a slice of chocolate sticky toffee pudding on a small plate topped with ice cream and a prune.

Ok, sticky toffee pudding but the chocolate version! This is the classic British dessert with melted chocolate folded into the batter along with one of my favorite ingredients to bake and cook with *drum roll* – prunes! I’ve been telling y’all for years that California Prunes are where it’s at, and this chocolate sticky toffee pudding is the recipe that will make you a believer.

It’s moist, chocolatey, and decadent in the best way. The prunes give the pudding a rich, fudgy texture while adding a deep natural sweetness that makes the chocolate taste even better. You get a fudgy chocolate cake with a warm, buttery, toffee-like richness. And once that hot chocolate sauce gets poured over the top? Whew. It soaks into the cake and gives you that sticky, saucy goodness – perfect for cozy nights.

Chocolate Sticky Toffee Pudding: Why You Need To Make This Recipe

Easy to make! You only need mixing bowls, a saucepan, and a food processor. No stand mixer or hand mixer needed!
The prunes are key here. Traditional sticky toffee pudding uses dates, which are lovely! But the real magic here? Prunes. They give this pudding a deeper, richer chocolate flavor (you’re welcome, chocolate lovers!).
The hot toffee sauce is made with a touch of cocoa powder and real chocolate, then used as a soaking liquid to make this already soft cake literally melt in your mouth!

Oh, and if you love rich chocolate desserts, make sure you try my Texas Sheet Cake with Buttermilk or Chocolate Snack Cake!

a bite size piece of chocolate sticky toffee pudding on a spoon with ice cream.

Ingredient Highlights

(Full list of ingredients can be found in the recipe card)

California Prunes are the star of the show. Once blended into the batter, they create an incredibly moist cake.
Semi-sweet chocolate adds that rich chocolate flavor without making it too sweet. It melts right into the prune mixture and gives the pudding a smooth, decadent base.
Unsweetened cocoa powder brings deep chocolate flavor. I don’t recommend using Dutch-processed cocoa powder here. The acidity from unsweetened cocoa powder gives this particular batter better flavor and texture.
Espresso powder does not make the cake taste like coffee. It simply makes the chocolate taste more chocolatey, which is exactly what we want.
Milk powder adds richness and gives the pudding a deeper, almost bakery-style flavor. It’s one of those small ingredients that quietly makes everything taste better.
Butter and oil work together for flavor and moisture. The butter gives you that rich, cozy flavor, while the oil keeps the pudding soft and tender.

How To Make Chocolate Sticky Toffee Pudding

These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.

prunes simmering in butter, water, cocoa powder, and melted chocolate.

Step 1: Simmer the prune mixture.
Add the prunes, butter, vegetable oil, water, brown sugar, milk powder, cocoa powder, espresso powder, and chocolate to a saucepan. Warm everything together until the butter and chocolate are melted and the mixture is glossy and smooth. Let the prunes sit in the mixture so they soften and soak up all that chocolatey flavor.

prunes pureed in a food processor until smooth.

Step 2: Blend until smooth.
Pour the prune mixture into a food processor or blender and blend into a smooth paste. This is what helps the prunes disappear into the batter and gives the pudding that soft, plush texture.

chocolate sticky toffee pudding batter in a bowl.

Step 3: Make the batter.
Add the vanilla extract, eggs, and remaining wet ingredients to a large bowl. Whisk together, then pour in the prune mixture and fold in the dry ingredients. Pro tip: Mix until just combined and no patches of flour remain because we want this pudding soft and tender.

cake batter in a parchment paper lined square baking pan.

Step 4: Bake until soft and set.
Pour the batter into a prepared baking dish and bake until a toothpick inserted in the center comes out with a few moist crumbs.

Step 5: Make the chocolate toffee sauce. While the pudding bakes, make the sauce by warming butter, brown sugar, heavy cream, chocolate, and a pinch of salt over medium-low heat. Simmer for about 10 minutes, until the sauce is smooth and pourable.

chocolate toffee sauce being poured on top of the warm chocolate sticky toffee pudding.

Step 6: Pour the sauce over the warm pudding. Once the pudding comes out of the oven, poke a few holes over the top and pour some of the warm chocolate sauce over the top so it can soak right in.

Expert Baking Tips

Let the prunes soften before blending. Let them sit in the hot water for at least 15-20 minutes. This helps them blend into a smooth mixture and gives the pudding a better texture. No little chewy bits, just soft, fudgy goodness.
Blend the prune mixture until completely smooth. This is what gives the cake that plush, fudgy texture. The smoother the mixture, the better the final pudding will be.
Don’t overbake it. Sticky toffee pudding should be soft, moist, and tender. Pull it when the center is set and a toothpick comes out with moist crumbs.
Pour the sauce on the cake in batches. Don’t douse the cake with the sauce, pour until covered then let it soak in. Then pour again until covered and repeat. This helps the sauce soak into the cake instead of just sitting on top.
Serve it warm. This dessert is delicious at room temperature, but warm is where the magic happens.

Recipe FAQs

Can you taste the prunes in this chocolate sticky toffee pudding?

Not really! This recipe tastes more chocolatey than pruney.

Can I make this chocolate sticky toffee pudding ahead of time?

Yes! You can bake the pudding ahead of time and store it covered with plastic wrap at room temperature. When ready to serve, warm it gently and pour the chocolate toffee sauce over the top. It’s one of those desserts that stays moist for days!

How should I store chocolate sticky toffee pudding?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual servings in the microwave until warm, then spoon extra sauce over the top.

Can I freeze sticky toffee pudding?

Yes. Wrap the cooled pudding tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then warm before serving. I recommend making the sauce fresh or reheating it separately so it stays smooth and glossy.

The recipe and blog post were created in partnership with California Prunes!I received compensation and product in exchange for this work. My opinions on their prunes are genuine. Thanks for your continued support!