Delia Smith Sticky Toffee Pudding

Delia Smith’s Sticky Toffee Pudding is made with stoned dates, vanilla extract, coffee essence, bicarbonate of soda, butter, caster sugar, beaten eggs, and self-raising flour. This delicious Sticky Toffee Pudding recipe creates a decadent dessert that takes about 55 minutes to prepare and can serve up to 8 people.

Delia Smith Sticky Toffee Pudding Ingredients

For the pudding:

• 6 oz (175 g) stoned dates, chopped
• ½ teaspoon vanilla extract
• 2 teaspoons coffee essence
• ¾ level teaspoon bicarbonate of soda
• 3 oz (75 g) butter, at room temperature
• 5 oz (150 g) caster sugar
• 2 large eggs, beaten
• 6 oz (175 g) self-raising flour, sifted

For the sauce:

• 1 oz (25 g) pecan nuts, chopped
• 6 oz (175 g) soft brown sugar
• 4 oz (110 g) butter
• 6 tablespoons double cream

To serve:

• Chilled pouring cream

How To Make Delia Smith Sticky Toffee Pudding

1. Prepare the Dates: In a bowl, pour 6 fl oz (175 ml) boiling water over 6 oz (175 g) chopped dates. Add ½ teaspoon of vanilla extract, 2 teaspoons of coffee essence, and ¾ level teaspoon of bicarbonate of soda. Set aside.
2. Make the Pudding Mixture: Cream together 3 oz (75 g) butter and 5 oz (150 g) caster sugar in a large mixing bowl until pale and fluffy. Gradually beat in 2 large beaten eggs. Fold in 6 oz (175 g) sifted self-raising flour and the date mixture (including the liquid). The mixture will be quite sloppy, which is normal.
3. Bake: Divide the mixture among eight containers, place on a baking tray, and bake in the center of a preheated oven at 350°F (180°C, gas mark 4) for 25 minutes. Cool for 5 minutes, then turn out onto a plate. Trim tops if necessary for even sitting.
4. Prepare the Sauce: In a saucepan, combine 1 oz (25 g) chopped pecan nuts, 6 oz (175 g) soft brown sugar, 4 oz (110 g) butter, and 6 tablespoons double cream. Heat gently until the sugar dissolves and the sauce is smooth.
5. Finish and Serve: Preheat the grill to high. Pour the sauce over the puddings and place the tin under the grill, 5 inches (13 cm) from the heat. Grill for about 8 minutes until the tops are brown and crunchy and the sauce is bubbling. Serve with chilled pouring cream or ice cream.

Recipe Tips

• Use Fresh Dates: For the best flavor and texture, use fresh dates rather than dried ones. If your dates are a bit dry, soak them in boiling water for 10 minutes before using.
• Avoid Overmixing: When folding in the flour and date mixture, mix just until combined. Overmixing can make the pudding dense.
• Check Pudding Consistency: The batter will be quite runny; this is normal. It will firm up during baking.
• Grill the Puddings Carefully: When grilling, keep the puddings about 5 inches (13 cm) from the heat to avoid burning. Watch them closely to ensure they don’t overcook.
• Cool Before Serving: Let the puddings cool for 5 minutes before turning them out. This helps them hold their shape and makes them easier to remove from the containers.

What To Serve With Sticky Toffee Pudding?

This delicious Sticky Toffee Pudding pairs well with chilled pouring cream, vanilla ice cream, or custard. It can also be served alongside whipped cream or a scoop of gelato for a tasty dessert.

How To Store Leftovers Sticky Toffee Pudding?

• Refrigerate: Let the leftover Sticky Toffee Pudding cool to room temperature. Place it in an airtight container and store it in the fridge for up to 4 days.
• Freeze: Wrap the pudding tightly in plastic wrap and then in foil. Freeze for up to 3 months. To thaw, place it in the fridge overnight before reheating.

How To Reheat Leftovers Sticky Toffee Pudding?

• In The Oven: Preheat the oven to 350°F (180°C). Place the pudding in an ovenproof dish and cover with foil. Heat for 10-15 minutes until warmed through.
• In The Microwave: Place the pudding on a microwave-safe plate and cover it with a microwave-safe lid or wrap. Heat on medium power for 1-2 minutes, or until hot.

Delia Smith Sticky Toffee Pudding Nutrition Facts

Serving Size: 1 pudding (makes 8 servings)

• Calories: 467
• Total Fat: 23 g
• Saturated Fat: 14 g
• Cholesterol: 85 mg
• Sodium: 237 mg
• Potassium: 301 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 1 g
• Sugars: 49 g
• Protein: 4 g

Try More Delia Smith Recipes:

• Delia Smith Celery Soup
• Delia Smith Coronation Chicken Recipe
• Delia Smith Black Forest Gateau
• Delia Smith Chicken Tarragon