These individual Chocolate Sticky Toffee Puddings are the ultimate warm dessert—moist, rich, and deeply flavorful. Made with Medjool dates, cocoa, and dark chocolate chips, each pudding is drenched in silky hot fudge sauce and topped with vanilla ice cream for a luxurious finish.
Why You’ll Love This Recipe
This dessert is a warm, indulgent twist on the British classic. The Medjool dates add natural sweetness and depth, while the dark chocolate and cocoa lend a bold, rich flavor. The fudgy, almost molten texture of the pudding contrasts beautifully with the velvety sauce and cool scoop of ice cream. Whether served at an elegant dinner party or enjoyed fireside on a winter evening, this dessert is sure to impress.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Puddings:
- 150g Medjool dates, pitted and chopped
- ¼ cup hot water
- ¾ tsp baking powder
- ½ tsp baking soda
- ¾ cup brown sugar
- ⅔ cup milk
- ½ cup all-purpose flour
- ⅜ cup cocoa powder
- ½ cup dark chocolate chips
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- ¼ tsp salt
For the Sauce:
- ⅔ cup salted butter
- 1 cup heavy cream
- ¼ cup brown sugar
- 1 pinch salt
- ½ tsp vanilla extract
For Serving:
- Vanilla ice cream (optional but highly recommended)
Directions
- Preheat your oven to 350°F (175°C). Grease 4–6 ramekins or muffin tins and set aside.
- Soak chopped Medjool dates in ¼ cup hot water for 10 minutes. Then blend the mixture until smooth.
- In a large mixing bowl, whisk together the eggs, yolk, milk, vanilla extract, and brown sugar until well combined.
- Stir in the blended dates, then sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until a smooth batter forms.
- Fold in the dark chocolate chips.
- Divide the batter evenly among the greased ramekins. Bake for 18–20 minutes, or until the tops are set and a toothpick comes out with moist crumbs. Allow to cool slightly.
- While the puddings bake, prepare the sauce: In a saucepan over medium heat, melt the butter. Stir in the cream, brown sugar, salt, and vanilla. Simmer for 4–5 minutes until the sauce thickens slightly.
- Invert the warm puddings onto serving plates. Generously drizzle with hot fudge sauce and top with a scoop of vanilla ice cream. Serve immediately.
Servings and timing
- Servings: 6 puddings
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories per serving: 475 kcal
Variations
- Salted caramel twist: Add a sprinkle of flaky sea salt on top of the finished dessert.
- Nutty texture: Fold chopped pecans or walnuts into the batter for crunch.
- Boozy option: Stir a tablespoon of dark rum or bourbon into the sauce for added warmth.
- Mini bundt version: Bake in mini bundt pans for a decorative touch.
- Dairy-free: Substitute with plant-based butter, cream, and chocolate for a dairy-free version.
Storage/Reheating
- Storage: Store leftover puddings (without sauce) in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze baked puddings for up to 2 months. Thaw in the refrigerator and warm before serving.
- Reheating: Microwave individual puddings for 30–40 seconds. Gently reheat the sauce on the stove or in the microwave before serving.
FAQs
Can I make the puddings in advance?
Yes. Bake the puddings a day ahead, store covered, and reheat before serving. Prepare the sauce fresh or reheat gently.
Can I use regular dates instead of Medjool?
Yes, but Medjool dates are softer and sweeter. If using regular dates, soak them longer and ensure they’re fully blended.
Do I need ramekins?
Ramekins are ideal, but a muffin tin works well for slightly smaller portions.
Can I serve without ice cream?
Yes, though vanilla ice cream adds a cooling contrast that enhances the dessert experience.
Will the puddings be gooey in the center?
Yes, when baked properly, the centers remain moist and slightly gooey—similar to a molten cake.
What type of chocolate should I use?
Use high-quality dark chocolate chips or chopped bars with at least 60% cocoa content for richness.
Can I double the recipe?
Yes. Double the ingredients and bake in two batches or use additional ramekins.
How do I keep the puddings from sticking?
Grease the ramekins well with butter or baking spray. Running a knife around the edge helps with clean removal.
Is this dessert overly sweet?
The sweetness is well-balanced by the dark chocolate and cocoa, but you can reduce the brown sugar slightly if preferred.
Can I add coffee to enhance the chocolate flavor?
Absolutely. A tablespoon of strong brewed coffee or espresso can deepen the chocolate notes.
Conclusion
Chocolate Sticky Toffee Puddings with Hot Fudge Sauce & Vanilla Ice Cream are the ultimate cozy indulgence. With their rich chocolate base, natural sweetness from dates, and silky hot sauce, these individual desserts offer a luxurious finish to any meal. Whether you’re entertaining or treating yourself, this is one dessert that always leaves a lasting impression.
Chocolate Sticky Toffee Puddings with Hot Fudge Sauce & Vanilla Ice Cream
Rich and gooey, these individual chocolate sticky toffee puddings are infused with Medjool dates, dark chocolate, and cocoa. Topped with warm fudge sauce and a scoop of vanilla ice cream, they’re a decadent dessert ideal for cozy nights or elegant dinner parties.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
- 150g Medjool dates, pitted and chopped
- 1/4 cup hot water
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup brown sugar
- 2/3 cup milk
- 1/2 cup all-purpose flour
- 3/8 cup cocoa powder
- 1/2 cup dark chocolate chips
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1/4 tsp salt
- 2/3 cup salted butter (for sauce)
- 1 cup heavy cream
- 1/4 cup brown sugar (for sauce)
- 1 pinch salt (for sauce)
- 1/2 tsp vanilla extract (for sauce)
- Vanilla ice cream (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C). Grease 4–6 ramekins or a muffin tin and set aside.
- Soak chopped Medjool dates in ¼ cup hot water for 10 minutes. Blend into a smooth paste.
- In a large bowl, whisk together the egg, egg yolk, milk, vanilla extract, and brown sugar until fully combined.
- Stir in the date paste, then add flour, cocoa powder, baking powder, baking soda, and salt. Mix until smooth.
- Fold in the dark chocolate chips.
- Divide batter evenly between the prepared ramekins. Bake for 18–20 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool slightly.
- While the puddings bake, make the sauce: In a saucepan over medium heat, melt the butter. Add cream, brown sugar, salt, and vanilla extract. Simmer for 4–5 minutes, stirring often, until thickened.
- Invert warm puddings onto serving plates. Drizzle with hot fudge sauce and top with a scoop of vanilla ice cream if desired.
- Serve immediately for maximum gooey goodness.
Notes
- Use Medjool dates for the richest texture and flavor.
- Blend dates thoroughly for a smooth pudding base.
- Adjust baking time based on ramekin size — smaller sizes may need less time.
- Puddings can be made ahead and gently reheated before serving with fresh sauce.
Nutrition
- Serving Size: 1 pudding with sauce
- Calories: 475
- Sugar: 38g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 135mg