Delia Smith Sticky Toffee Pudding

There are few things that transport me back to my nan’s kitchen like the smell of sticky toffee pudding bubbling away in the oven — warm, sugary steam clinging to the windows, and always the promise of ice cream melting into the hot sauce. But this version, Delia Smith’s shortcut twist, takes me back to my first flat in London, scraping together something decadent from half a leftover muffin and some cream on the turn.

We’re not talking the traditional sponge soaked in date-laced sauce. No — this Sticky Toffee Pudding is the clever, cheeky cousin. It’s what happens when Delia does what Delia does best: makes posh things practical. Crumbled chocolate muffins. A handful of sultanas. Muscovado magic. All in the oven and on the table in 15 minutes flat.

Honestly, it feels a bit like cheating… and that’s why I love it.

Ingredients List

• 4 large chocolate muffins, crumbled — Use slightly stale ones; they hold shape better.
• 50g large sultanas — Adds chewy sweetness. Swap for chopped dates if you prefer.
• Small knob of butter, for greasing
• 50g light muscovado sugar — Caramelly and rich; dark muscovado works too if you want deeper flavour.
• 50g butter — Salted or unsalted both work here.
• 75ml double cream — The backbone of that lush sauce.
• Vanilla ice cream, to serve — Or clotted cream, if you’re really going for it.

How to Make It (Instructions)

1. Preheat your oven to 200°C (180°C fan) or gas mark 6.
2. Grease your baking dish or ramekins with a bit of butter. Don’t skip this — sticky is in the name, after all.
3. Mix the crumbled muffins and sultanas in a bowl. Honestly, this part feels oddly satisfying. Like edible confetti.
4. Spoon the mix into your greased dish(es), pressing down gently. Not too tight — you want it to still feel like pudding, not a brick.
5. Cover with foil and bake for 8 minutes. Just enough to warm it through and wake up the flavours.
6. Meanwhile, make the sauce. Pop the sugar, butter, and cream into a small saucepan and melt gently over low heat, stirring as you go. Don’t rush it — let it all come together in a glossy, amber pool.
7. Pour the sauce generously over the baked muffin mix. It’ll soak in and dribble down the sides. Try not to lick the pan. (I always fail.)
8. Serve hot with a scoop of vanilla ice cream. Or, if you’re like me, straight out of the ramekin with a spoon and no regrets.

Common Mistakes

Can I use fresh muffins?
You can, but they tend to go mushy. Slightly dry muffins hold up better and absorb the sauce beautifully.

Why is my sauce grainy?
The sugar wasn’t fully dissolved. Keep the heat low and stir patiently until it’s smooth.

Why is it too dry?
You may have baked too long or skipped enough sauce. Don’t be shy with the cream — it’s the soul of this dessert.

Do I really need foil?
Yes — it traps the steam and keeps the pudding soft. I once forgot and ended up with muffin croutons.

Storage and Reheating Tips

Fridge:
Cool leftovers, then store in an airtight container for up to 2 days. Reheat before eating — cold, it’s just sad.

Freezer:
Wrap portions in cling film and foil, then pop into a container. Will keep for up to 3 months.

To Reheat:

• Microwave: 30-second blasts until warm.
• Oven: Wrap in foil and heat at 160°C for 10–15 minutes.
• Steamer: 8–10 minutes over simmering water — keeps it moist and soft.

What to Serve With It

• Vanilla ice cream — A classic for a reason. Cold meets hot, creamy meets sticky.
• Pouring cream — Less sweet than ice cream, but balances the sugar nicely.
• Espresso or black tea — Something bitter to cut through the richness.

FAQ Section

Can I make this gluten-free?
Yes — just use gluten-free chocolate muffins. Everything else is naturally GF.

Is there a substitute for muscovado sugar?
Use brown sugar, but you’ll miss that deep molasses note. Dark brown is closer.

Can I make it dairy-free?
Use plant-based butter and cream — coconut cream works nicely with the chocolate.

Do I need to bake it, or can I microwave it?
You can microwave it for 1–2 minutes (covered), but you’ll miss out on the slight crisp edges the oven gives.

Try More Recipes:

• Delia Smith Pork Stroganoff
• Delia Smith Meatballs Goulash
• Delia Smith Coq Au Vin Recipe
• Delia Smith Crepes