Description
Delia Smith’s Sticky Toffee Pudding is a traditional British pudding featuring a soft, date-enriched sponge cake topped with a warm toffee sauce made from butter, sugar, and cream. The pudding is baked until golden and then doused with the sauce, which soaks into the sponge, creating a sweet, sticky, and comforting dessert.
Ingredients
For the Sponge Cake
- 175g Pitted Dates (chopped): Adds sweetness and moistness.
- 300ml Boiling Water: Softens the dates for a smooth texture.
- 1 tsp Baking Soda: Helps the dates break down and makes the sponge tender.
- 75g Unsalted Butter (softened): Adds richness and moisture.
- 150g Dark Brown Sugar: Adds a deep caramel flavor.
- 2 Large Eggs: Adds structure and lightness.
- 200g Self-Raising Flour: Helps the cake rise.
- 1 tsp Vanilla Extract: Adds depth of flavor.
For the Toffee Sauce
- 200g Dark Brown Sugar: Sweetens and adds caramel flavor to the sauce.
- 100g Unsalted Butter: Forms the base of the toffee sauce.
- 250ml Double Cream: Adds creaminess and richness.
- 1 tsp Vanilla Extract: Complements the caramel flavors.
Instructions
Step 1. Preheat the Oven and Prepare the Dates
Preheat your oven to 180°C (160°C fan) or 350°F. Grease a baking dish with butter. In a bowl, combine the chopped dates with boiling water and add the baking soda. Let sit for about 10 minutes to soften the dates.
Step 2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes.
Step 3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 4. Add the Flour and Date Mixture
Sift in the self-raising flour and gently fold it into the batter. Then, add the date mixture, including any remaining liquid, and fold until just combined.
Step 5. Bake the Sponge
Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the center comes out clean.
Step 6. Prepare the Toffee Sauce
While the pudding bakes, make the toffee sauce. In a saucepan over medium heat, combine the dark brown sugar, butter, and double cream. Stir until the butter has melted, and the sauce is smooth. Bring it to a gentle simmer and cook for 3-4 minutes, stirring occasionally. Remove from heat and stir in the vanilla extract.
Step 7. Serve the Sticky Toffee Pudding
Remove the pudding from the oven and let it cool slightly. Pour some of the warm toffee sauce over the pudding, allowing it to soak in. Serve with extra toffee sauce on the side and a scoop of vanilla ice cream or whipped cream.