Sticky toffee pudding

This indulgent and rich recipe will have a mouth-watering effect on customers with its warm chocolate fudge sauce drizzled over the top to enhance the chocolate flavour.


Created by
  • Julie Sharp - UK & Ireland Head of Chocolate Academy

Chocolate Pudding

Ingredients Preparation
  • 170g
  • 216ml
    cold water
  • 6g
    bicarbonate of soda

Bring the dates, water and bicarbonate of soda to the boil.

  • 107g
    vegan butter
  • 164g
    caster sugar

Cream the butter and sugar together until light and fluffy.



  • 17g
  • 69ml
    cold water

Mix the flax seed with the water

Add into the creamed vegan butter mix.

  • 193g
    plain flour
  • 29g
    cocoa powder
  • 6g
    Baking powder

Sieve the flour, baking powder and cocoa powder together.

Then fold through the cake mix.

  • 86g

Fold in the cooled date mixture and chocolate chips.

Pipe into individual moulds.

Bake at 180°C for 20-30mins.

Chocolate Fudge Sauce

Ingredients Preparation
  • 100g
    dark brown sugar
  • 100g
    vegan butter
  • 100g
    golden syrup

Bring the golden syrup, butter and dark brown sugar to the boil.

  • 100g
    vegan cream
  • 100g

Add in the cream and the chocolate and mix together.

Serve immediately.

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