Delia Smith Sticky Toffee Pudding Recipe

The Delia Smith Sticky Toffee Pudding Recipe is a classic British dessert with a soft, moist sponge and a rich, buttery toffee sauce. It’s the sort of comforting pudding that feels just right for a cosy evening or a traditional family treat.

A good sticky toffee pudding should be deeply flavoured with a tender, slightly sticky sponge and a smooth sauce that soaks into every bite. The sweetness should be balanced, with a rich caramel depth that makes the pudding warm, indulgent and satisfying.

Ingredients

For the Pudding

• 175g dates, pitted and chopped
• 300ml boiling water
• 1 tsp bicarbonate of soda
• 50g unsalted butter, softened
• 175g caster sugar
• 2 large eggs
• 175g self-raising flour
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Toffee Sauce

• 100g dark brown sugar
• 100g unsalted butter
• 150ml double cream
• 1 tbsp golden syrup
• 1 tsp vanilla extract

How to Make Delia Smith Sticky Toffee Pudding Recipe

Prepare the Dates

Place the chopped dates in a bowl and pour over the boiling water. Stir in the bicarbonate of soda and leave for 10 minutes until softened.

Make the Sponge Batter

In a large bowl, cream the butter and caster sugar together until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Sift in the self-raising flour and salt, folding gently until just combined, then fold in the softened date mixture.

Bake the Pudding

Preheat the oven to 180°C (160°C fan) and grease a baking dish. Pour in the batter and bake for 35–40 minutes until risen and a skewer comes out clean.

Make the Toffee Sauce

In a saucepan, melt the butter and dark brown sugar over low heat, stirring until smooth. Add the double cream, golden syrup and vanilla extract, then simmer for 2–3 minutes until thickened and glossy.

Finish and Serve

Pour half of the warm toffee sauce over the pudding, allowing it to soak in. Serve the remaining sauce alongside.

Recipe Tips

• Use fresh dates for the best flavour and texture — dried dates can be too tough.
• Ensure the butter is softened to room temperature before creaming — this helps incorporate air for a lighter sponge.
• Don’t skip the bicarbonate of soda with the dates — it helps to soften them and enhances the pudding’s texture.
• Fold the flour gently into the batter — overmixing can develop gluten, resulting in a dense sponge.
• Check the pudding at 35 minutes — overbaking will dry it out, so look for a golden top and a clean skewer.
• Simmer the toffee sauce until it thickens slightly — this ensures it clings to the pudding and doesn’t run off.

Healthy Alternatives / Variations

• Add a pinch of cinnamon to the batter for a warm spice note.
• Include chopped walnuts in the batter for added crunch.
• Use muscovado sugar in the toffee sauce for a deeper flavour.
• Replace vanilla extract with almond extract for a different aroma.
• Serve with a scoop of vanilla ice cream for a contrast in temperature.

Ingredient Substitutions

• Use light brown sugar instead of dark brown sugar for a milder toffee flavour.
• Substitute golden syrup with honey if unavailable.
• Replace self-raising flour with plain flour and an additional 1 tsp baking powder.
• Use plant-based cream for a dairy-free version of the sauce.

How to Serve

Serve the Delia Smith Sticky Toffee Pudding warm with a generous drizzle of toffee sauce. It’s perfect with a scoop of vanilla ice cream or a dollop of clotted cream for extra indulgence.

Pairing Ideas

This pudding pairs beautifully with a cup of strong black tea or a rich, full-bodied coffee. For a special occasion, try serving it with a glass of dessert wine or a creamy liqueur.

How to Store Leftovers

Fridge

Store any leftovers in the fridge, covered, for up to 3 days. Reheat before serving to enjoy it warm.

Freezer

The pudding can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Reheat the pudding in a warm oven for 10-15 minutes to refresh its texture and flavour.

Nutrition (per serving, approx.)

• Calories: 520 kcal
• Carbohydrates: 72g
• Protein: 5g
• Fat: 25g

FAQs

Can I make the pudding in advance?

Yes, you can prepare the pudding a day ahead and store it in the fridge. Reheat it in the oven before serving to enjoy it warm and sticky.

What if I don’t have self-raising flour?

You can substitute self-raising flour with plain flour and add 1 teaspoon of baking powder to achieve the same rise in the pudding.

Can I use a different type of sugar for the sauce?

Yes, you can use light brown sugar for a milder flavour, but dark brown sugar gives the sauce its characteristic depth and richness.

Is it possible to make this pudding dairy-free?

Absolutely, you can use plant-based butter and cream alternatives to make the pudding and sauce dairy-free without compromising on taste.

Delia Smith Sticky Toffee Pudding Recipe

Recipe by Margaret CollinsCourse: DessertCuisine: BritishDifficulty: Beginner

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Delia Smith Sticky Toffee Pudding Recipe is a rich, moist dessert with luscious toffee sauce. Perfect for a cosy treat.

Ingredients

• 175g dates, pitted and chopped

• 300ml boiling water

• 1 tsp bicarbonate of soda

• 50g unsalted butter, softened

• 175g caster sugar

• 2 large eggs

• 175g self-raising flour

• 1 tsp vanilla extract

• 1/4 tsp salt

• 100g dark brown sugar

• 100g unsalted butter

• 150ml double cream

• 1 tbsp golden syrup

• 1 tsp vanilla extract

Directions

• Place the chopped dates in a bowl, pour over boiling water, stir in bicarbonate of soda, and let sit for 10 minutes.
• In a large bowl, cream the softened butter and caster sugar until pale and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Sift the self-raising flour and salt into the mixture, folding gently until just combined.
• Fold the date mixture into the batter until evenly distributed.
• Preheat the oven to 180°C (160°C fan), grease a baking dish, pour in the batter, and bake for 35-40 minutes until golden brown.
• In a saucepan, melt dark brown sugar and butter, add cream, golden syrup, and vanilla, then simmer for 2-3 minutes.
• Pour half of the toffee sauce over the baked pudding and serve the rest on the side.

Notes

• Use fresh dates for the best flavour and texture — dried dates can be too tough.
• Ensure the butter is softened to room temperature before creaming — this helps incorporate air for a lighter sponge.
• Don’t skip the bicarbonate of soda with the dates — it helps to soften them and enhances the pudding’s texture.
• Fold the flour gently into the batter — overmixing can develop gluten, resulting in a dense sponge.
• Check the pudding at 35 minutes — overbaking will dry it out, so look for a golden top and a clean skewer.
• Simmer the toffee sauce until it thickens slightly — this ensures it clings to the pudding and doesn’t run off.