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Rachel Allen's chocolate sticky toffee pudding

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Rachel Allen's chocolate sticky toffee pudding
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price


If you can never make up your mind between sticky toffee pudding or a chocolate dessert, then Rachel Allen's tasty dessert is for you.


  • 300ml ( pint) boiling water
  • 150g (5oz) chopped dates
  • 100g (4oz) dark chocolate 100g (4oz) butter, softened
  • 150g (5oz) soft light brown sugar or light muscovado sugar
  • 3 eggs
  • 225g (8oz) plain flour
  • 1tsp bicarbonate of soda
  • 1tsp baking powder

For the toffee sauce

  • 275g (10oz) golden syrup
  • 275g (10oz) light brown sugar
  • 100g (4oz) butter
  • 225ml (8fl oz) cream
  • tsp vanilla extract

That's goodtoknow

cartoon image of chef

Allyson Price, 72 from Cambridgeshire says if you flour nuts and dried fruits before adding them to cake recipes, they won't sink to the bottom.


  1. Preheat the oven to 180C (350F, gas mark 4). Grease the sides of a 20cm (8in) diameter spring-form tin and line the base with a round disc of greaseproof paper.
  2. Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 mins. At the same time, melt the chocolate in a bowl sitting over a saucepan of simmering water (also known as a bain marie).
  3. Cream the softened butter and sugar in a large bowl until pale and soft. Beat in the eggs one by one and then mix in the melted chocolate. Sift in the flour, bicarbonate of soda and baking powder, then add the dates and the soaking liquid and stir to mix. Pour the mixture into the tin and bake in the oven for 1 hr or until a skewer comes out clean when inserted into the centre. Allow to cool slightly before transferring to a plate.
  4. To make the toffee sauce, put all the ingredients into a saucepan on a high heat and boil them for 4-5 mins, stirring regularly, until they are smooth.
  5. To serve, place the cake on a large serving plate (with a rim or a lip around the edge) and pour some of the hot toffee sauce over the top. Serve the remaining sauce in a jug or bowl on the side.

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  • 4
(31 ratings)

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Absolutely delectable. The toffee sauce alone was so yummy you could eat it with a spoon! I love donna alexander's idea of keeping the leftover sauce to eat with ice-cream, pancakes, etc.

donna alexander

i have made this recipe so many times it always goes down well with so many people and it is so easy to make, the toffee sauce if any left over i put into the fridge it keeps well and is nice poured over pancakes and ice cream.i never make the traditional sticky toffee puddings as this is far better.

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