Sticky Chocolate Pudding with a Candy Bar Sauce

Kitchen Witch Wednesday

I realised while putting together the index of recipe files that I was sorely lacking in desserts. It’s not that I don’t like my puddings, I just don’t tend to make them very often.

When I do get a craving for something decadent though, this is one of my favourites. My mother-in-law’s recipe for Sticky Chocolate Pudding. Best of all, these can be made in individual portion sizes and frozen.  Just take out one of the freezer a few hours before your meal, let it thaw, then heat it under the grill with the sauce.

sticky chocolate pudding

Sticky Chocolate Pudding (Image by NanLT)

Mum’s Sticky Chocolate Pudding


  • 4 ounces stoned dates
  • 1/2 teaspoon bicarbonate of soda (baking soda)
  • 2 ounces butter
  • 4 ounces caster sugar (for Americans, this is granulated sugar)
  • 2 eggs, beaten
  • 5 ounces self-raising flour (if you can’t buy self-raising flour, make your own by mixing 1 cup (8 oz, 250 grams) plain flour with 2 level teaspoons of baking powder.)
  • 1 Tablespoon cocoa powder
  • 3 ounces plain chocolate, melted
  • 3 ounces pecans, chopped
  • 4 ounces hard toffee candies, chopped


  • Preheat oven to 180c/350f/Gas mark 4
  • Combine the dates and bicarbonate of soda with 1/2 point water in a saucepan. Bring to a boil, then let it stand for 10 minutes.
  • Fill a roasting tin with 1 inch water and place in oven, creating a simple but effective bain marie.
  • Cream together the butter and eggs.
  • Sift the flour and cocoa powder and gradually fold into the egg/butter mixture.
  • Fold in the remaining ingredients, including the dates and their soaking water.
  • Divide this into 6 oven-proof ramekins. Place in the water in the roasting tin.
  • Bake for 40 minutes, or until set.
  • Place the ramekins on a cooling rack and leave until cooled.
dates infuring in water and bicarb of soda

Dates infusing in water and sodium bicarbonate (Image by NanLT)

To make the sauce


  • 2 Mars bars (In the US this will be a Milky Way bar, don’t ask but yes they are the same thing)
  • 1/2 pint double cream (US equivalent is thick whipping cream) Don’t substitute fake cream!


Place both in a saucepan and stir constantly over a low heat until melted.

Mars Bar Sauce

Making a Mars Bar sauce for Sticky Chocolate Pudding (Image by NanLT)

Once cooled, remove the puddings from the ramekins and place on a serving dish. Pour some of the sauce over the top, and serve.

For added sticky goodness, try placing the pudding on a baking sheet then pour over the sauce and place under a grill for a few minutes until the sauce is hot and bubbling.

To freeze:

Let cool, and remove from ramekin. Seal in individual freezer bags, date, and place in freezer. Try to use within 3 months.

Then, you can pull the number you want from the freezer before dinner, let them thaw, and heat them in a very low oven while you are eating.

Make and pour over the sauce before serving.

bain marie

Sticky Chocolate Puddings Baked in a Bain Marie (Image by NanLT)

I have to convert recipes a lot between American and British measurements. My go-to website for easy translation of not only ingredient measurements but also cooking temperatures is Online Conversation

I enjoy reading your responses, so please let me know what you think.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s