Delia Smith Sticky Toffee Pudding

Delia Smith Sticky Toffee Pudding is a classic British dessert made with soft dates, dark brown sugar, and a rich toffee sauce poured generously over the top. The sponge is light yet deeply moist, with a warm caramel flavour that melts into every bite. It is surprisingly simple to make and ideal for both beginners and experienced home bakers. Allow around 20 minutes for preparation and 35 minutes for baking, making it ready in just under an hour.

Ingredients

For the sponge

• 225g pitted dates, finely chopped
• 175ml boiling water
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened
• 175g light muscovado sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• Butter, for greasing

For the toffee sauce

• 200g light muscovado sugar
• 100g unsalted butter
• 150ml double cream
• 1 tsp vanilla extract

How to Make Delia Smith Sticky Toffee Pudding

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease a 20cm square or similar-sized baking tin and line the base with baking parchment.
• Soften the dates: Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave to stand for 10 minutes until softened.
• Cream the butter and sugar: In a large bowl, beat the softened butter and muscovado sugar until light and fluffy. This takes about 2 to 3 minutes with an electric mixer.
• Add the eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• Combine the mixture: Fold in the flour gently. Add the softened dates along with their soaking liquid and mix until evenly combined. The batter will be quite soft.
• Bake the pudding: Spoon the mixture into the prepared tin and level the surface. Bake for 30 to 35 minutes until risen and firm in the centre. A skewer inserted should come out clean.
• Make the toffee sauce: While the pudding bakes, place the sugar, butter and cream in a saucepan over medium heat. Stir until melted and smooth, then simmer gently for 3 to 4 minutes until slightly thickened. Stir in the vanilla extract.
• Finish and serve: Once baked, leave the pudding in the tin for 5 minutes. Spoon over half the warm toffee sauce, allowing it to soak in. Serve in squares with the remaining sauce poured generously on top.

Tips

Why is my pudding dry?

Overbaking is usually the cause. Check a few minutes before the end of cooking time and remove once the centre is just set.

Can I make it extra moist?

Poke small holes in the sponge while still warm and pour extra sauce over the top. This allows the toffee to soak deeper into the pudding.

Do I need to chop the dates finely?

Yes. Finely chopped dates blend better into the sponge and give a smooth, even texture without large chunks.

Serving Suggestions

• Serve warm with vanilla ice cream
• Add a spoonful of lightly whipped cream
• Pair with custard for a traditional finish
• Sprinkle with a pinch of sea salt for contrast

Storage

At Room Temperature

Store covered for up to 2 days in a cool kitchen. Reheat before serving for best texture.

In the Refrigerator

Keep in an airtight container for up to 5 days. Warm portions in the microwave and heat the sauce separately.

Freezing

Freeze the sponge without sauce for up to 3 months. Wrap well and thaw overnight before reheating and adding fresh sauce.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 68g
• Protein: 5g
• Fat: 22g
• Saturated Fat: 13g
• Sodium: 210mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Delia Smith Sticky Toffee Pudding

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Soft date sponge soaked in rich homemade toffee sauce. A classic British dessert served warm with cream or ice cream.

Ingredients

• 225g pitted dates, finely chopped

• 175ml boiling water

• 1 tsp bicarbonate of soda

• 75g unsalted butter, softened

• 175g light muscovado sugar

• 2 large eggs

• 175g self-raising flour

• 1 tsp vanilla extract

• 200g light muscovado sugar

• 100g unsalted butter

• 150ml double cream

Directions

• Preheat oven to 180°C (160°C Fan). Grease and line a 20cm square tin.
• Soak chopped dates with boiling water and bicarbonate of soda for 10 minutes.
• Cream butter and sugar until light and fluffy.
• Beat in eggs one at a time, then stir in vanilla.
• Fold in flour and soaked dates with liquid.
• Bake for 30 to 35 minutes until firm and cooked through.
• Simmer sauce ingredients until smooth and slightly thickened.
• Pour sauce over warm pudding and serve.

Notes

• Do not overbake to keep the sponge moist.
• Pour warm sauce over the pudding for best absorption.
• Sponge can be frozen without sauce for up to 3 months.