Delia Smith Sticky Toffee Pudding Recipe​

This sticky toffee pudding is a classic British dessert made with a soft, dark date sponge and a glossy toffee sauce that soaks into every bite. The texture is tender and light (never heavy), while the flavour is deeply caramelised with that signature, buttery toffee finish. It’s very doable for beginner bakers because the method is simple and forgiving. Total time is about 1 hour from start to serving.

Ingredients

For the date sponge

• 200g pitted dates, roughly chopped
• 250ml boiling water
• 1 tsp bicarbonate of soda
• 75g unsalted butter, softened (plus extra for greasing)
• 150g dark muscovado sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp black treacle (optional, but lovely)
• 175g self-raising flour
• 1 tsp baking powder
• Pinch of fine salt
• Baking parchment (to line the base of the tin)

For the toffee sauce

• 125g unsalted butter
• 200g dark muscovado sugar
• 200ml double cream
• 2 tbsp black treacle
• 1 tsp vanilla extract (optional)
• Pinch of salt

To serve (optional)

• Hot custard
• Vanilla ice cream
• Lightly whipped cream

How to Make Delia Smith Sticky Toffee Pudding Recipe

Oven preparation

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the pudding bakes evenly.
• Prepare the tin: Grease a 20cm (8-inch) square tin (or a similar-sized baking dish) and line the base with baking parchment.

Mixing the sponge

• Soften the dates: Put the chopped dates in a heatproof bowl. Pour over the boiling water, stir in the bicarbonate of soda, and leave for 10 minutes. The mixture will foam slightly, that’s exactly what you want.
• Cream butter and sugar: In a large bowl, beat the softened butter and dark muscovado sugar until it looks smoother and slightly lighter.
• Add eggs and flavourings: Beat in the eggs one at a time. Stir in the vanilla and the black treacle (if using).
• Fold in dry ingredients: Add the self-raising flour, baking powder, and salt. Fold gently until you can no longer see dry flour.
• Add the date mixture: Stir in the warm dates and their soaking liquid. Mix just until the batter is evenly combined, then stop.

Baking

• Fill the tin: Spoon the batter into the prepared tin and level the top.
• Bake: Bake for 30 to 35 minutes, until the pudding is risen and a skewer inserted into the centre comes out clean (a few moist crumbs are fine, but it should not be wet).

Make the toffee sauce

• Melt butter and sugar: While the pudding bakes, add the butter and dark muscovado sugar to a saucepan over medium-low heat. Stir until the butter melts and the sugar starts to dissolve.
• Add cream and treacle: Pour in the double cream and add the black treacle and a pinch of salt. Stir until smooth.
• Simmer briefly: Let the sauce bubble gently for 2 to 3 minutes until glossy and slightly thickened. Take it off the heat (it thickens more as it cools).

Cooling and assembling

• Cool briefly: Leave the pudding in the tin for 10 minutes so it settles and slices neatly.
• Soak with sauce: Poke holes all over the top with a skewer, then spoon over about a third of the hot toffee sauce. This is what gives you that sticky, soaked crumb.
• Serve: Cut into squares and serve warm with extra sauce poured over each portion.

Tips

Why did my sticky toffee pudding turn out dry?

Dry sponge usually comes from overbaking or a slightly too-hot oven. Start checking at 30 minutes, and remember you want it just set. Also, do not skip the step of spooning hot sauce over the warm pudding, that’s where the “sticky” texture comes from.

How do I stop the toffee sauce from splitting?

Keep the heat low to medium-low and stir gently once the cream goes in. If it looks oily, take it off the heat and whisk until it comes back together. A pinch of salt also helps balance the sweetness and keeps the flavour from tasting flat.

Can I make this ahead without it going soggy?

Yes. Bake the pudding, cool it, and store the sauce separately. Warm the pudding and sauce before serving, then spoon the sauce over at the last minute so the top stays nicely textured.

Do I need to blend the dates?

No. Chopping them fairly small and soaking them properly is enough. They soften and almost melt into the sponge, giving you flavour and moisture without needing a blender.

Serving Suggestions

• Warm squares with hot custard and a final pour of sauce
• With vanilla ice cream and a pinch of flaky sea salt on top
• With lightly whipped cream and a few toasted pecans or walnuts
• As a dinner-party dessert, served in bowls with extra sauce on the side

Storage

Room temperature

Keep the sponge (covered) and the sauce (in a jar) at room temperature for up to 24 hours if your kitchen is cool. For anything longer, refrigerate.

Refrigerator

Store the pudding tightly covered for up to 4 days. Keep the sauce in an airtight container for up to 5 days. Reheat the pudding in the microwave in short bursts or in a low oven (about 150°C) until warmed through, and warm the sauce gently in a saucepan or microwave.

Freezing

Freeze the baked, cooled sponge (wrapped well, then sealed) for up to 3 months. Freeze the sauce separately for up to 2 months. Defrost overnight in the fridge, then reheat gently and assemble just before serving.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 74g
• Protein: 5g
• Fat: 28g
• Saturated fat: 17g
• Sodium: 420mg

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

FAQs