Delia Smith Sticky Toffee Pudding Recipe

Delia Smith Sticky Toffee Pudding is made with finely chopped dates, dark muscovado sugar, and a hint of vanilla, resulting in a sponge that is surprisingly light and airy rather than heavy or suet-based. The dish is finished with a luxurious, buttery toffee sauce that is poured over the sponge and flashed under the grill, creating a bubbling, caramelized crust that offers a satisfying contrast to the soft cake beneath. It is the ultimate comforting dessert for a cold Sunday afternoon.

Delia Smith Sticky Toffee Pudding Ingredients

For the Sponge:

• 175g (6 oz) Fresh Dates: Stoned and chopped very finely.
• 1 teaspoon Vanilla Extract: For aroma.
• 1 teaspoon Coffee Essence: (Optional) Delia often adds this to deepen the flavor, though it can be omitted.
• 175ml (6 fl oz) Boiling Water: To soften the dates.
• 1/2 teaspoon Bicarbonate of Soda: Helps break down the dates and lighten the sponge.
• 75g (3 oz) Butter: Softened to room temperature.
• 150g (5 oz) Caster Sugar: For the sponge sweetness.
• 2 Large Eggs: Beaten lightly.
• 175g (6 oz) Self-Raising Flour: Sifted.

For the Toffee Sauce:

• 175g (6 oz) Soft Dark Brown Muscovado Sugar: Essential for that deep treacle flavor.
• 110g (4 oz) Butter: Unsalted is best for controlling the salt level.
• 6 tablespoons Double Cream: Provides the rich, silky texture.
• 1/2 teaspoon Vanilla Extract: Round out the sauce.

How To Make Delia Smith Sticky Toffee Pudding

1. Soak the dates: Place the finely chopped dates, vanilla extract, and coffee essence (if using) into a bowl. Pour the boiling water over them and stir in the bicarbonate of soda. Leave this mixture to stand for 15 minutes to allow the dates to soften and the liquid to cool. Do not drain the water.
2. Cream the butter: Preheat the oven to 180°C (350°F/Gas Mark 4) and grease a shallow 28cm x 18cm (11in x 7in) baking dish. In a large mixing bowl, cream the softened butter and caster sugar together until the mixture is pale, light, and fluffy.
3. Mix the batter: Gradually add the beaten eggs to the butter mixture, adding a tablespoon of the flour with each addition to prevent curdling. Fold in the remaining flour gently. Finally, stir in the soaked date mixture (including the liquid) until you have a loose, sloppy batter.
4. Bake the sponge: Pour the batter into the prepared baking dish and spread it evenly. Bake on the center shelf of the oven for 30 to 40 minutes. The sponge should be springy to the touch and firm in the center.
5. Simmer the sauce: While the pudding bakes, combine the muscovado sugar, butter, and half of the double cream in a saucepan. Heat gently over a low flame until the sugar has dissolved and the butter has melted. Simmer for about 3 minutes until the sauce creates a smooth emulsion. Remove from heat and stir in the remaining cream and vanilla.
6. Glaze the pudding: Once the sponge is baked, remove it from the oven and preheat your grill (broiler) to high. Pour the warm toffee sauce evenly over the entire surface of the hot pudding.
7. Bubble the top: Place the pudding under the hot grill for about a minute. Watch it closely; you want the sauce to bubble, brown slightly, and create a sticky glaze, but not burn. Serve immediately.

Recipe Tips

• Date Texture: Delia emphasizes chopping the dates finely rather than blending them into a puree. This gives the sponge a pleasant texture with little nuggets of soft fruit rather than a uniform brown cake.
• The “Grill” Finish: This is the signature Delia trick. Putting the sauced pudding under the grill (broiler) caramelizes the sugars on top and forces some of the sauce to soak into the sponge, creating a sticky layer that simple pouring cannot achieve.
• Muscovado Matters: Do not substitute white sugar or standard brown sugar in the sauce. Dark Muscovado has a high molasses content which gives the sauce its iconic “toffee” color and bittersweet depth.
• Batter Consistency: Don’t panic if the batter looks very runny after adding the date liquid. This high moisture content is what ensures the pudding steams itself in the oven to stay moist.

What To Serve With Sticky Toffee Pudding?

Because the sauce is so rich and sweet, this pudding needs a creamy, neutral partner to balance it out. A generous pouring of cold double cream is the traditional choice, as the temperature contrast with the hot sponge is delightful. For a warmer option, homemade vanilla custard works perfectly. If you want to cut through the sugar, a dollop of crème fraîche or slightly tart Greek yogurt offers a sophisticated edge.

How To Store Leftovers Sticky Toffee Pudding?

• Refrigerate: Cover the dish with foil or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 3 days. The sauce may harden slightly but will melt again upon heating.
• Reheat: Reheat individual portions in the microwave for 30-60 seconds, or cover the whole dish with foil and warm in a 150°C oven for 15 minutes.
• Freeze: You can freeze the sponge without the sauce for up to 1 month. It is best to make the sauce fresh when serving.

Sticky Toffee Pudding Nutrition Facts

• Calories: ~580 kcal
• Fat: 28g
• Carbohydrates: 78g
• Protein: 5g
• Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Delia Smith Rice Pudding Recipe
• Delia Smith Summer Fruit Pudding​
• Delia Smith Plum Pudding Recipe