Delia Smith Sticky Toffee Pudding Recipe

Sticky toffee pudding is a much-loved British classic, made with a soft, date-rich sponge drenched in a warm, buttery toffee sauce. The texture is light yet moist, with a deep caramel flavour that feels comforting and indulgent without being heavy. This is a straightforward bake, well suited to confident beginners, and it comes together in around an hour from start to finish. Perfect for a cosy family pudding or an impressive dessert for guests.

Ingredients

For the Sponge

• 200g pitted dates, finely chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened
• 150g light brown soft sugar
• 2 large eggs
• 1 tsp vanilla extract
• 175g self-raising flour

For the Toffee Sauce

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

How to Make Sticky Toffee Pudding

• Prepare the Oven and Dish:Preheat the oven to 180°C, or 160°C fan. Lightly butter a deep baking dish, about 20 x 30cm, and set it aside.
• Soak the Dates:Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes. The mixture will soften and turn slightly foamy.
• Make the Sponge Batter:Cream the butter and brown sugar together in a large bowl until pale and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Gently fold in the flour, then stir in the soaked dates along with all their liquid.
• Bake the Pudding:Pour the mixture into the prepared dish and level the surface. Bake for 30 to 35 minutes, until the sponge is well risen and springs back lightly when touched.
• Prepare the Toffee Sauce:While the pudding bakes, add the sugar, butter, and double cream to a saucepan. Heat gently, stirring often, until the butter melts and the sauce becomes smooth. Simmer for 2 to 3 minutes, then remove from the heat and stir in the vanilla.
• Assemble and Finish:Once the pudding is baked, pierce the surface all over with a skewer. Pour about half of the warm toffee sauce evenly over the sponge and allow it to soak in for a few minutes. Serve warm with the remaining sauce poured over each portion.

Tips for Perfect Sticky Toffee Pudding

How do I keep the pudding really moist?

Pouring some of the sauce over the sponge while it is still hot helps it absorb deeply and stay soft.

Can I make it lighter in texture?

Cream the butter and sugar thoroughly at the start, and avoid overmixing once the flour is added.

What if I do not like dates?

Dates are traditional and essential for flavour, but they dissolve into the sponge and do not taste chunky. Even date sceptics usually enjoy this pudding.

Serving Suggestions

• Serve with hot custard for a traditional finish
• Add pouring cream for a lighter option
• Pair with vanilla ice cream for contrast

Storage

Room Temperature

Keep covered and store for up to 24 hours. Warm gently before serving.

Refrigerator

Store in an airtight container for up to 3 days. Reheat individual portions in the microwave.

Freezing

Freeze the sponge without sauce for up to 3 months. Defrost overnight and warm through before adding freshly made sauce.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 62g
• Protein: 5g
• Fat: 28g
• Saturated fat: 17g
• Sodium: 420mg

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

FAQs

Delia Smith Sticky Toffee Pudding Recipe

Recipe by Sherry AvilaCourse: DessertCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Delia Smith Sticky Toffee Pudding made with moist date sponge and rich toffee sauce. A traditional British dessert served warm with custard or cream.

Ingredients

• 175g chopped dates

• 275ml boiling water

• 1 tsp bicarbonate of soda

• 50g unsalted butter, softened

• 150g soft brown sugar

• 2 large eggs

• 175g self-raising flour

• 1 tsp vanilla extract

• Butter, for greasing

• 200g light brown sugar (for sauce)

• 100g butter (for sauce)

• 150ml double cream

• 1 tbsp black treacle

• 1 tsp vanilla extract (for sauce)

Directions

• Preheat the oven to 180°C (160°C fan). Grease a shallow ovenproof dish.
• Place the chopped dates in a bowl, pour over the boiling water and stir in the bicarbonate of soda. Leave to soak for 10 minutes.
• Cream the butter and brown sugar together until light and fluffy.
• Beat in the eggs one at a time, then fold in the flour and vanilla extract.
• Stir the soaked dates and their liquid into the mixture until evenly combined.
• Pour into the prepared dish and bake for 30–35 minutes until risen and springy.
• Meanwhile, make the sauce by melting the butter, sugar and treacle gently in a saucepan.
• Stir in the cream and vanilla and simmer for 2–3 minutes until glossy.
• Serve the pudding warm, generously covered with toffee sauce.

Notes

• Serve with custard, cream, or vanilla ice cream.
• The pudding reheats well in the microwave.
• Extra sauce can be stored in the fridge for up to 3 days.