Sticky Toffee Pudding White Hot Chocolate


Item No. 336446

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Code: 336446

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  • Description

    Inspired by the classic British dessert. 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.…

    Our hot chocolate comes in powder form, which can be easily dissolved in hot milk for the perfect silky smooth cup. Find out how to make the perfect hot chocolate here.

    Weight: 350g - that's approximately 17 mugs!

  • Ingredients

    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.

    Blended and packed in the UK.

    Contents may settle in transit.

    Store in a cool dry place.

    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

Recipe: Sticky Toffee Pudding Cupcakes

Jane from Jane’s Patisserie has conjured up these devilishly delicious sticky toffee cupcakes using our Sticky Toffee Pudding White Hot Chocolate.


150g unsalted butter

150g caster sugar

150g self-raising flour

3 medium eggs

50g Sticky Toffee Pudding Hot Chocolate



150g unsalted butter

300g icing sugar

35g Sticky Toffee Pudding Hot Chocolate


Preheat your oven to 180ºC (160ºC fan) and get your cupcake cases ready.

Beat together your butter and sugar until light and fluffy.

Mix in the flour, eggs and hot chocolate powder. Bake in the oven for 18–21 minutes. Leave to cool.

Beat your butter until supple, and then add the icing sugar and hot chocolate powder and beat all three together until light, fluffy and delicious.

Decorate your cupcakes however you fancy – Jane topped hers with a drizzle of toffee and a pumpkin marshmallow.