Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce Recipe​

These little sticky toffee puddings are everything you want from a classic British dessert: soft, dark, and buttery with a tender sponge that stays beautifully moist thanks to sweet dates. Each pudding gets drenched in a glossy pecan toffee sauce that tastes like caramelised brown sugar with a warm, nutty finish. It’s a straightforward bake with a few simple steps, so it’s very doable for confident beginners. Total time is about 1 hour from start to serving, including a short cool and soak.

Ingredients

For the little sticky toffee puddings

• 175g pitted dates, finely chopped
• 200ml boiling water
• 1 tsp bicarbonate of soda
• 60g unsalted butter, softened (plus extra for greasing)
• 140g dark muscovado sugar (or soft dark brown sugar)
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tbsp black treacle (or molasses)
• 150g self-raising flour
• 1 tsp baking powder
• 1/4 tsp fine salt

For the pecan toffee sauce

• 100g unsalted butter
• 120g dark muscovado sugar (or soft dark brown sugar)
• 200ml double cream
• 1 tsp vanilla extract
• 1/4 tsp fine salt
• 80g pecans, toasted and roughly chopped

To serve (optional, but recommended)

• Vanilla ice cream, clotted cream, or lightly whipped double cream
• Extra toasted pecans for scattering

How to Make Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Grease 8 holes of a muffin tin generously with butter (or grease 8 small ramekins) and set them on a baking tray.
• Soften the dates: Put the chopped dates into a heatproof bowl. Pour over the boiling water, then stir in the bicarbonate of soda. Leave for 10 minutes so the dates soften and the mixture cools slightly.
• Cream butter and sugar: In a mixing bowl, beat the softened butter and dark muscovado sugar together for 2 to 3 minutes until lighter and fluffy. This helps give the puddings a softer crumb.
• Add eggs, vanilla, and treacle: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and black treacle.
• Fold in the dry ingredients: Add the self-raising flour, baking powder, and salt. Fold gently until you have a thick batter with no dry flour pockets.
• Stir in the date mixture: Tip in the dates and their soaking liquid. Mix until evenly combined. The batter will look loose, which is exactly right for a moist pudding.
• Fill the tin: Divide the batter between the 8 holes, filling each about three-quarters full. Smooth the tops lightly.
• Bake: Bake for 18 to 22 minutes, until well risen and springy to the touch. A skewer inserted into the centre should come out clean (a couple of moist crumbs are fine, wet batter is not).
• Make the pecan toffee sauce: While the puddings bake, melt the butter and sugar in a saucepan over medium heat. Once melted, pour in the double cream and bring to a gentle simmer. Cook for 3 to 5 minutes, stirring often, until glossy and slightly thickened. Stir in the vanilla, salt, and chopped toasted pecans.
• Cool and soak: Let the puddings sit in the tin for 5 minutes. Poke a few holes in each pudding with a skewer, then spoon a little warm sauce over the tops so it sinks in.
• Assemble and serve: Turn the puddings out onto plates, pour over more warm pecan toffee sauce, and serve straight away with vanilla ice cream or cream.

Tips for Best Results

Why did my sticky toffee puddings turn out dry?

Dry puddings usually come from overbaking. Start checking at 18 minutes and pull them as soon as they feel springy. Also, don’t skip spooning a little sauce over the warm puddings: that quick soak is what keeps the sponge properly sticky.

How do I stop the puddings from sticking to the tin?

Be generous with the butter, especially around the top rim where caramel-like edges can catch. Let the puddings cool for 5 minutes before turning out, then run a thin knife around the edge if needed.

My toffee sauce split. Can I fix it?

Yes. Take it off the heat and whisk in 1 to 2 tablespoons of warm water, a little at a time, until it comes back together. Keep the sauce at a gentle simmer, not a rapid boil, especially after adding the cream.

Can I make these ahead for a dinner party?

Absolutely. Bake the puddings earlier in the day, cool, and keep covered. Warm them in a low oven (about 140°C) for 10 minutes, warm the sauce gently on the hob, then soak and serve.

Serving Suggestions

• Vanilla ice cream and an extra spoonful of warm pecan toffee sauce
• Clotted cream for a rich, classic British finish
• A pinch of flaky sea salt over the sauce to sharpen the caramel flavour
• Fresh pear slices on the side for a lighter contrast

Storage

Room temperature

Keep the cooled puddings in an airtight container for up to 2 days. Store the sauce separately if possible.

Refrigerator

Store puddings and sauce in separate airtight containers for up to 5 days. Warm the sauce gently (low heat, stirring often) and reheat puddings in the microwave in short bursts, or in a low oven until warmed through.

Freezing

Freeze the baked, fully cooled puddings (without sauce) for up to 3 months. Wrap individually, then place in a freezer bag or container. Thaw overnight in the fridge and reheat gently. The sauce can also be frozen for up to 2 months; defrost in the fridge, then warm slowly and whisk until smooth.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 62g
• Protein: 5g
• Fat: 28g
• Saturated Fat: 15g
• Sodium: 320mg

Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs