Chocolate sticky toffee pudding cake


    300ml boiling water

    150g chopped Medjool dates

    150g Green & Black’s dark chocolate

    100g unsalted butter (softened)

    150g Fairtrade soft light brown sugar or light muscovado sugar

    3 large free-range eggs

    225g plain flour

    1 tsp bicarbonate of soda

    1 tsp baking powder

    140g golden syrup

    140g Fairtrade light brown sugar

    50g unsalted butter

    115ml whipping cream

    ½ tsp vanilla extract

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Dessert serves 1

Sticky toffee pudding is good. Chocolate sticky toffee pudding is even better. Celebrate Fairtrade Fortnight with thus unctuous cake, packed with delicious Medjool dates and Green & Black’s dark cooking chocolate. More, equally naughty, recipes using Fairtrade ingredients and Green & Black’s chocolate can be found here.

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Preheat the oven to 180°C/gas mark 4. Grease the sides of a 20cm springform tin and line the base with a round disc of baking parchment.


Put the water in a saucepan, reduce to a simmer and soak the dates in it for 10 minutes. Meanwhile, melt the chocolate in a microwave or a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn’t touch the water, then set aside to cool.


Cream the softened butter and sugar in a large bowl until light and fluffy. Beat in the eggs, one by one, and then mix in the melted chocolate.


Sift the flour, bicarbonate of soda and baking powder, then add the dates and their soaking liquid and stir to mix. Pour the mixture into the prepared tin and bake in the oven for 50 minutes until it feels springy to touch or a knife inserted into the middle comes out clean.


To make the toffee sauce, put all the ingredients into a saucepan over a high heat and boil for 4-5 minutes, stirring regularly.


Serve the cake warm on a large plate and pour a generous amount of the hot toffee sauce over the top.

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