Sticky Toffee Pudding White Hot Chocolate
Out of stock
Inspired by the classic British dessert, this gloriously indulgent white hot chocolate has a lingering caramel creaminess.
The white chocolate base makes for a lusciously creamy texture – we’ve layered it with flavours of toffee and lingering caramel, adding a hint of spiced dates.…
• Hot chocolate base: White chocolate
• Hot chocolate format: Powder form, we recommend making it with hot milk (or your preferred milk alternative) rather than water for the ultimate smooth, creamy cup. Find out how to make the perfect hot chocolate here.
•Number of servings (using 3 heaped tsp/20g per mug for hot chocolate or 2 tbsp or 28g per mug for milkshake): 350g = 17 mugs of hot chocolate/12 mugs of milkshake
• Serving suggestion: Enjoy hot, as an ice-cold milkshake or use in baking
Cocoa Butter (14%), Skimmed Milk Powder, Whey Powder (Milk), Dextrose, Flavourings, Colour: E150a (Plain Caramel), Salt, Emulsifier: E450 (Diphosphates).
ALLERGY ADVICE: For allergens, see ingredients in bold.
Suitable for vegetarians.
Nutritional Facts Per 100g Per 20g as sold Energy (kJ) 1915 383 (Kcal) 455 91 Fat 14g 3g of which saturates 9g 2g Carbohydrates 77g 15g of which sugars 75g 15g Protein 4g 1g Salt 1.1g 0.2g
Storage: Store in a cool dry place.
Blended and packed in the UK.
Contents may settle in transit.
Delivery & Returns
We offer four UK Delivery services:
Standard UK Delivery (3-5 working days)
FREE over £35
Next Day Delivery (1 working day, order before 5pm) Excluding weekends and bank holidays
Collect from Store (UK only)
Available at select stores
Product Content Slot
Recipe: Sticky Toffee Pudding Cupcakes
Jane from Jane’s Patisserie has conjured up these devilishly delicious sticky toffee cupcakes using our Sticky Toffee Pudding Flavour White Hot Chocolate.
150g unsalted butter
150g caster sugar
150g self-raising flour
3 medium eggs
50g Sticky Toffee Pudding Flavour White Hot Chocolate
150g unsalted butter
300g icing sugar
35g Sticky Toffee Pudding Flavour White Hot Chocolate
Preheat the oven to 180ºC (160ºC fan) and get the cupcake cases ready.
Beat together the butter and sugar until light and fluffy.
Mix in the flour, eggs and Sticky Toffee Pudding Flavour White Hot Chocolate.
Bake in the oven for 18–21 minutes. Leave to cool.
Beat the butter until supple, then add the icing sugar and hot chocolate powder and beat all three together until light and fluffy.
Decorate the cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.