Delia Smith Sticky Toffee Pudding Recipe
Delia Smith’s Sticky Toffee Pudding is a rich, moist sponge cake made with dates and topped with a luscious toffee sauce. This classic British dessert is indulgent, warm, and perfect for any occasion. Serve it with cream or ice cream for the ultimate sweet treat
Servings: 4
Calories: 400kcal
Cost: $5-$8
Ingredients
For the pudding
- 200g (7 oz) pitted dates, chopped
- 250ml (1 cup) boiling water
- 1 tsp baking soda
- 75g (⅓ cup) unsalted butter, softened
- 150g (¾ cup) dark brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 175g (1 ½ cups) self-raising flour
- ½ tsp baking powder
For the toffee sauce:
- 150g (¾ cup) dark brown sugar
- 50g (¼ cup) unsalted butter
- 200ml (¾ cup) heavy cream
- 1 tsp vanilla extract
Notes
Cooking Steps:
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Place chopped dates in a bowl, pour boiling water over them, and stir in baking soda. Let sit for 10 minutes.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then add vanilla.
- Fold in the flour, baking powder, and soaked dates (including the liquid). Mix until smooth.
- Pour batter into the baking dish and bake for 35-40 minutes or until a skewer comes out clean.
- For the sauce, heat butter, brown sugar, and cream in a saucepan over low heat, stirring until smooth. Add vanilla extract.
- Pour warm toffee sauce over the baked pudding and serve hot with cream or ice cream.