Delia’s Irresistible Sticky Toffee Pudding: A Timeless Dessert Delight

Sticky Toffee Pudding—a dessert that has gracefully transcended decades, maintaining its unwavering popularity over the years. This sweet masterpiece has an enduring charm that captivates taste buds with its irresistible combination of dates, toffee, and a moist, tender sponge. As I share my personal take on this classic, you’ll discover the secrets to creating a mouthwatering Sticky Toffee Pudding that stands the test of time.

How To Make Delia Sticky Toffee Pudding Recipe Overview:

Unlock the magic of crafting Delia’s Sticky Toffee Pudding—a beloved classic that’s ready in just one hour, perfect for when you need a quick dessert fix. This delightful dessert generously serves six, bringing together a moist, date-infused sponge and a heavenly toffee sauce, creating a timeless treat that has delighted generations.

Cooking Time: 1 hour

Serving Quantity: 6 servings

Ingredients:

For the Pudding:

  • 220g stoned dates, chopped: Stoned dates provide a natural sweetness and a delightful chewiness to the pudding.
  • 1 teaspoon vanilla extract: Vanilla extract adds a warm, comforting flavor that enhances the overall richness of the dessert.
  • 2 heaped teaspoons instant coffee dissolved in 80ml hot water: The coffee infusion gives the pudding a subtle, aromatic depth, balancing the sweetness.
  • 1 teaspoon bicarbonate of soda: Bicarbonate of soda helps in the rising and lightening of the sponge, making it tender.
  • 80g butter: Butter contributes to the pudding’s moistness and imparts a buttery richness.
  • 120g soft brown sugar: Soft brown sugar adds a caramel-like sweetness and helps create the toffee sauce’s base.
  • 2 large eggs, beaten: Eggs provide structure and moisture, binding the ingredients together.
  • 220g self-raising flour: Self-raising flour is the backbone of the pudding, ensuring it rises perfectly.

For the Toffee Sauce:

  • 160g soft brown sugar: Soft brown sugar is the key to the rich, gooey, toffee sauce that coats the pudding.
  • 110g large butter: Butter in the sauce adds a luscious, creamy texture and intensifies the toffee flavor.
  • 6 tablespoons double cream: Double cream adds a luxurious and silky smoothness to the toffee sauce, making it irresistible.

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square baking dish.
  2. In a bowl, combine the chopped dates, vanilla extract, instant coffee, and bicarbonate of soda. Let them soak and soften for about 20 minutes.
  3. While the dates are soaking, in a separate mixing bowl, cream together the butter and soft brown sugar until light and fluffy.
  4. Gradually beat in the eggs, one at a time, ensuring they are well incorporated.
  5. Now, gently fold in the self-raising flour until you have a smooth batter.
  6. Add the soaked date mixture to the batter and mix until everything is well combined.
  7. Pour the pudding batter into the greased baking dish and smooth the top.
  8. A skewer put into the centre should come out clean after the custard has baked for around 35 to 40 minutes in a preheated oven.
  9. While the pudding is baking, prepare the toffee sauce. In a saucepan, melt the butter and brown sugar together over low heat, stirring until the sugar has dissolved.
  10. Gradually add the double cream, stirring continuously, until the sauce is smooth and glossy. Remove it from the heat.
  11. Once the pudding is out of the oven, prick it all over with a fork and pour half of the toffee sauce over it. Allow it to soak in for a few minutes.
  12. Serve the Sticky Toffee Pudding warm, drizzled with extra toffee sauce, and perhaps a dollop of vanilla ice cream or a splash of custard for an added indulgence.

Nutritional Value (per serving):

Calories: 520 kcal

Fat: 26g

Carbohydrates: 68g

Fiber: 3g

Protein: 5g

Also Read: Delia Smith’s Festive Christmas Trifle

Pairings:

Pair this delectable Sticky Toffee Pudding with:

Vanilla Ice Cream: A classic choice that complements the warm, gooey pudding with a cool contrast.

Custard: A rich and creamy custard sauce drizzled over the pudding adds a comforting touch.

Whipped Cream: Dollop some freshly whipped cream for an extra layer of indulgence.

Fresh Berries: Serve with a side of fresh berries like strawberries or raspberries to add a fruity element.

Toasted Nuts: Chopped toasted nuts, such as almonds or pecans, provide a delightful crunch.

These pairings enhance the flavors and textures, making your Sticky Toffee Pudding experience even more delightful.

FAQs:

Can I make this pudding ahead of time?

Certainly! You can absolutely prepare this pudding in advance. Make it a day or two before your special occasion or whenever convenient. Store it covered in the refrigerator. When it’s time to serve, reheat the pudding either in the oven or microwave until warm. The flavors meld beautifully, making it a convenient choice for planning ahead without compromising on taste.

Can I use regular coffee instead of instant coffee?

Yes, you can swap instant coffee for regular brewed coffee. Just brew a strong cup and use it as a substitute in the recipe. The rich coffee flavor will still infuse into the pudding, creating that delightful balance with the sweetness of the toffee. It’s a simple substitution that works beautifully without compromising the deliciousness of your Sticky Toffee Pudding.

Can I make individual portions of Sticky Toffee Pudding instead of one large dish?

Absolutely! You can use ramekins or small ovenproof dishes to create individual servings. Adjust the baking time, reducing it slightly to ensure they are fully cooked. This is a great way to impress guests with personalized portions.

How can I store leftover toffee sauce?

Storing leftover toffee sauce is easy. Simply transfer it into an airtight container once it cools down. Seal the container tightly and store it in the refrigerator. The sauce can last up to a week if properly stored. When you want to use it again, gently reheat it on low heat, stirring occasionally until it becomes smooth and pourable. It’s a convenient way to have some extra toffee sauce on hand for topping other desserts or enjoying more Sticky Toffee Pudding later.

Can I freeze Sticky Toffee Pudding?

Of course! Sticky Toffee Pudding is freezer-friendly. Slice it into little pieces. Then carefully wrap each one in foil or plastic wrap before putting it in a freezer bag. You can also use  airtight container instead of plastic wrap. For up to three months, it can be kept in the freezer. You may thaw it in the refrigerator overnight. Or reheat it in the oven or microwave to enjoy later. You may freeze this delicious dessert and enjoy it whenever you feel like it, without sacrificing its flavour or texture.

Conclusion:

Sticky Toffee Pudding is a dessert that never goes out of style. The combination of moist sponge, sweet dates, and indulgent toffee sauce is simply irresistible. Whether you’re serving it for a special occasion or just as a comforting treat, this dessert is bound to impress. So, go ahead and satisfy your sweet tooth with this timeless classic!

Delia Sticky Toffee Pudding Recipe

Delia Sticky Toffee Pudding Recipe

Cook Time 1 hour
Course Dessert
Servings 6 people
Calories 520 kcal

Ingredients
  

For the Pudding:

  • 220 g stoned dates chopped: Stoned dates provide a natural sweetness and a delightful chewiness to the pudding.
  • 1 teaspoon vanilla extract: Vanilla extract adds a warm comforting flavor that enhances the overall richness of the dessert.
  • 2 heaped teaspoons instant coffee dissolved in 80ml hot water: The coffee infusion gives the pudding a subtle aromatic depth, balancing the sweetness.
  • 1 teaspoon bicarbonate of soda: Bicarbonate of soda helps in the rising and lightening of the sponge making it tender.
  • 80 g butter: Butter contributes to the pudding’s moistness and imparts a buttery richness.
  • 120 g soft brown sugar: Soft brown sugar adds a caramel-like sweetness and helps create the toffee sauce’s base.
  • 2 large eggs beaten: Eggs provide structure and moisture, binding the ingredients together.
  • 220 g self-raising flour: Self-raising flour is the backbone of the pudding ensuring it rises perfectly.

For the Toffee Sauce:

  • 160 g soft brown sugar: Soft brown sugar is the key to the rich gooey, toffee sauce that coats the pudding.
  • 110 g large butter: Butter in the sauce adds a luscious creamy texture and intensifies the toffee flavor.
  • 6 tablespoons double cream: Double cream adds a luxurious and silky smoothness to the toffee sauce making it irresistible.

Instructions
 

  • Preheat your oven to 180°C (350°F). Grease a 20cm (8-inch) square baking dish.
  • In a bowl, combine the chopped dates, vanilla extract, instant coffee, and bicarbonate of soda. Let them soak and soften for about 20 minutes.
  • While the dates are soaking, in a separate mixing bowl, cream together the butter and soft brown sugar until light and fluffy.
  • Gradually beat in the eggs, one at a time, ensuring they are well incorporated.
  • Now, gently fold in the self-raising flour until you have a smooth batter.
  • Add the soaked date mixture to the batter and mix until everything is well combined.
  • Pour the pudding batter into the greased baking dish and smooth the top.
  • A skewer put into the centre should come out clean after the custard has baked for around 35 to 40 minutes in a preheated oven.
  • While the pudding is baking, prepare the toffee sauce. In a saucepan, melt the butter and brown sugar together over low heat, stirring until the sugar has dissolved.
  • Gradually add the double cream, stirring continuously, until the sauce is smooth and glossy. Remove it from the heat.
  • Once the pudding is out of the oven, prick it all over with a fork and pour half of the toffee sauce over it. Allow it to soak in for a few minutes.
  • Serve the Sticky Toffee Pudding warm, drizzled with extra toffee sauce, and perhaps a dollop of vanilla ice cream or a splash of custard for an added indulgence.

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