This sticky toffee pudding is soft, warm, and full of sweet toffee flavor. it’s made with chopped dates for extra moisture, then topped with a rich buttery sauce. serve it warm with ice cream or cream for the perfect cozy dessert.

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Ingredients Needed:

Sticky Toffee Pudding:

175 g dates
175 ml boiling water
75 g unsalted butter
175 g light or dark brown soft sugar
250 g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
75 g black treacle
3 medium eggs
125 ml whole milk

Sticky Toffee Sauce:

75 g unsalted butter
75 g light or dark brown soft sugar
2 tbsp black treacle
1 tsp vanilla extract
150 ml double cream

How To Make Sticky Toffee Pudding Recipe?

Soak the dates: Chop the dates and pour boiling water over them, then let them sit for about 20 minutes. If you want a smooth texture, blend the mix until smooth.
Preheat the oven: Set your oven to 180ºC and grease a 1.5L baking dish (around 30×20 cm in size).
Mix the batter: In a large bowl, add the butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and black treacle. Mix just until everything is combined.
Add liquids: Pour in the date mixture and then slowly add the milk. Stir until smooth. The batter will look thin — that’s okay.
Bake the pudding: Pour the batter into the baking dish and bake for 35 to 40 minutes, or until a skewer comes out clean.
Make the sauce: While the pudding bakes, add butter, sugar, black treacle, vanilla, and cream to a saucepan. Heat gently, stirring until everything melts and combines. Bring it to a boil and let it bubble for 1–2 minutes to thicken slightly.
Serve: Once the pudding is done, pour most of the warm sauce on top. Serve hot with cream, whipped cream, or ice cream. Drizzle extra sauce when serving.

Delia Smith Sticky Toffee Pudding Recipe

Recipe Tips:

Soak the dates properly: don’t rush this step. Letting them sit in hot water softens them and adds moisture to the sponge. If you skip or shorten this, the cake may turn out dry.
Blend the date mixture if needed: if you want a smooth sponge without bits of fruit, blend the soaked dates until creamy before adding them to the batter.
Use black treacle for deeper flavor: golden syrup works too, but black treacle gives a stronger, richer toffee taste. It’s what makes the pudding really special.
Don’t overmix the batter: just mix until everything is combined. Overmixing can make the cake heavy instead of soft and fluffy.
Pour the sauce while warm: as soon as the pudding comes out of the oven, pour the warm sauce on top. It soaks in better and keeps the sponge soft and sticky.

How To Store Leftovers?

Refrigerate: First, let the leftover sticky toffee pudding cool to room temperature. Then, place it in an airtight container and keep it in the fridge for up to 3 days. Store the sauce in a separate container so it doesn’t soak the sponge.
Freeze: Let the pudding cool completely, then wrap it tightly or place it in a freezer-safe container. freeze for up to 2 months.

Nutrition Facts:

Calories: 420 kcal
Total Fat: 20g
Saturated Fat: 12g
Cholesterol: 90mg
Sodium: 230mg
Potassium: 280mg
Total Carbohydrate: 55g
Dietary Fiber: 2g
Sugars: 37g
Protein: 5g

Try More Delia Smith Recipes:

Delia Smith Sticky Toffee Pudding Recipe

Course: DessertCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Ingredients

Sticky Toffee Pudding:
175 g dates
175 ml boiling water
75 g unsalted butter
175 g light or dark brown soft sugar
250 g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
75 g black treacle
3 medium eggs
125 ml whole milk
Sticky Toffee Sauce:
75 g unsalted butter
75 g light or dark brown soft sugar
2 tbsp black treacle
1 tsp vanilla extract
150 ml double cream

Directions

Soak the dates: Chop the dates and pour boiling water over them, then let them sit for about 20 minutes. If you want a smooth texture, blend the mix until smooth.
Preheat the oven: Set your oven to 180ºC and grease a 1.5L baking dish (around 30×20 cm in size).
Mix the batter: In a large bowl, add the butter, sugar, eggs, self-raising flour, baking powder, bicarbonate of soda, and black treacle. Mix just until everything is combined.
Add liquids: Pour in the date mixture and then slowly add the milk. Stir until smooth. The batter will look thin — that’s okay.
Bake the pudding: Pour the batter into the baking dish and bake for 35 to 40 minutes, or until a skewer comes out clean.
Make the sauce: While the pudding bakes, add butter, sugar, black treacle, vanilla, and cream to a saucepan. Heat gently, stirring until everything melts and combines. Bring it to a boil and let it bubble for 1–2 minutes to thicken slightly.
Serve: Once the pudding is done, pour most of the warm sauce on top. Serve hot with cream, whipped cream, or ice cream. Drizzle extra sauce when serving.

Notes

Soak the dates properly: don’t rush this step. Letting them sit in hot water softens them and adds moisture to the sponge. If you skip or shorten this, the cake may turn out dry.
Blend the date mixture if needed: if you want a smooth sponge without bits of fruit, blend the soaked dates until creamy before adding them to the batter.
Use black treacle for deeper flavor: golden syrup works too, but black treacle gives a stronger, richer toffee taste. It’s what makes the pudding really special.
Don’t overmix the batter: just mix until everything is combined. Overmixing can make the cake heavy instead of soft and fluffy.
Pour the sauce while warm: as soon as the pudding comes out of the oven, pour the warm sauce on top. It soaks in better and keeps the sponge soft and sticky.