Sticky Toffee Pudding White Hot Chocolate


Item No. 336446

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Additional Information

Inspired by the classic British dessert, this gloriously indulgent white hot chocolate has a lingering caramel creaminess.

  • Full Description

    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

    • Ideal for using with: SoHo Latte GlassNova Double-Walled Mug and Alice Tea Party Mug

    • Serving suggestion: Enjoy hot, as an ice-cold milkshake or use in baking

  • 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.

    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
  • Product Specifications
    Code: 336446

    Weight: 350g

    Storage: Store in a cool dry place.

    Blended and packed in the UK.
    Contents may settle in transit.

  • Delivery & Returns

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    from £7.00

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  • Reviews

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.

Your Cocoa Creations

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