Little Sticky Toffee Puddings
These individual sticky toffee puddings are the ultimate comfort dessert, combining a light, date-filled sponge with a rich, buttery toffee sauce. This is a truly reliable recipe for a guaranteed success every time.
There are few desserts that offer the same level of profound, soul-warming comfort as a Sticky Toffee Pudding. It’s a cornerstone of British cooking, a true national treasure that speaks of cosy firesides and Sunday lunches. While a large, family-style pudding has its place, there is something particularly special about these individual versions. They are not only elegant to serve but also ensure that everyone receives a perfect ratio of light, date-rich sponge to glorious, buttery toffee sauce.
Over the years, I have seen many variations, but the secret to a truly magnificent sticky toffee pudding lies in its texture and depth of flavour. It should not be a heavy, cloying thing, but rather a surprisingly light sponge, made so by the magic of bicarbonate of soda working on soft, succulent dates. The flavour must come from dark, moody muscovado sugar, which lends a liquorice-like intensity that cheaper sugars simply cannot replicate.
This recipe is the result of much testing and refinement. It is, I believe, the definitive method for achieving perfect little puddings every single time. Follow the steps with care, use the best ingredients you can afford, and you will be rewarded with a dessert that will have your guests begging for the recipe. It is, quite simply, one of the most reliable and rewarding recipes in any cook's repertoire.
Why You'll Love This Recipe
- Soaking the dates with bicarbonate of soda is crucial. The alkali breaks down the fruit's pectin, allowing them to dissolve into the batter for a supremely moist and evenly-textured sponge.
- Using dark muscovado sugar is non-negotiable for authentic flavour. Its high molasses content provides a deep, complex caramel taste that is the hallmark of a proper sticky toffee pudding.
- Making the sauce separately and pouring it over the hot puddings allows for perfect absorption. This two-stage process ensures the sponge becomes saturated with flavour without becoming soggy during baking.
Ingredients
- For the Puddings:
- 175g stoned Medjool dates, roughly chopped
- 175ml boiling water
- 1 tsp bicarbonate of soda
- 50g unsalted butter, softened, plus extra for greasing
- 150g dark muscovado sugar
- 2 large free-range eggs, at room temperature
- 175g self-raising flour, sifted
- 1/4 tsp salt
- 1 tsp vanilla extract
- For the Toffee Sauce:
- 100g unsalted butter
- 175g dark muscovado sugar
- 2 tbsp black treacle (optional, for extra richness)
- 200ml double cream
Equipment Needed
6 x dariole moulds (or a 6-hole muffin tin) · Large mixing bowl · Electric hand whisk · Heavy-based saucepan · Sieve · Spatula · Measuring jug
Step-by-Step Instructions
- First, prepare your tins. You will need six dariole moulds or a standard 6-hole muffin tin. Grease them very thoroughly with softened butter. Pre-heat your oven to 180°C (160°C Fan, Gas Mark 4).
- Place the chopped dates in a heatproof bowl. Pour over the 175ml of boiling water, then immediately stir in the bicarbonate of soda. It will froth a little. Set this aside for 15 minutes to allow the dates to soften completely.
- While the dates are soaking, begin the sponge. In a large mixing bowl, using an electric hand whisk, cream the 50g of softened butter and 150g of dark muscovado sugar together until the mixture is light and fluffy. This will take a good 3-4 minutes.
- Beat the eggs lightly in a separate jug. Add them to the creamed mixture a little at a time, beating well after each addition to prevent curdling. If it does look like it's starting to curdle, add a spoonful of your sifted flour.
- After the dates have soaked, give them a quick mash with a fork – they should be very soft. Stir in the vanilla extract. Now, using a large metal spoon, gently fold the sifted flour and salt into the creamed mixture in alternate thirds with the date mixture. Begin and end with flour. Be careful not to over-mix; fold until just combined.
- Carefully divide the batter evenly between your prepared moulds or muffin holes. They should be about two-thirds full.
- Bake on the middle shelf of the pre-heated oven for 20-22 minutes. The puddings are ready when they are well-risen, firm, and a skewer inserted into the centre comes out clean.
- While the puddings are baking, make the sauce. Place the 100g butter, 175g muscovado sugar, and optional black treacle into a heavy-based saucepan over a low heat. Allow the butter and sugar to melt gently together, stirring occasionally until the sugar has completely dissolved. This is a vital stage; be patient and do not rush it, or your sauce may be grainy.
- Once the sugar is dissolved, turn up the heat slightly and bring the mixture to a gentle boil. Let it bubble for 2-3 minutes, then remove from the heat and carefully stir in the double cream until you have a smooth, glossy sauce.
- When the puddings are cooked, remove them from the oven. Let them rest in their tins for a minute before turning them out onto serving plates. Pierce the top of each pudding a few times with a skewer, then pour over a generous amount of the hot toffee sauce. Serve the rest of the sauce in a jug alongside.
- Serve immediately with clotted cream, pouring cream, or a very good vanilla ice cream.
Delia's Notes from the Kitchen
The true secret to an exceptional sticky toffee pudding is the quality of your ingredients, especially the dates and the sugar. Do not be tempted to use granulated sugar for the sauce; it is the dark muscovado that provides the deep, almost-burnt caramel notes that are so essential. When folding the flour and date mixture into the batter, use a light touch. Over-mixing develops gluten and will result in a tough pudding, and we are aiming for a gloriously light, tender crumb.
How to Store & Reheat
The puddings can be made ahead. Store the cooled, unsauced sponges in an airtight container at room temperature for up to 2 days. Store the sauce separately in a sealed jar in the refrigerator. To serve, gently reheat the puddings in a microwave for 30-40 seconds or in a low oven until warm. Reheat the sauce gently in a saucepan or in the microwave, stirring until smooth, before pouring over the warm puddings.
Frequently Asked Questions
Can I make this as one large pudding?
Yes, certainly. Use a greased 1.2 litre (2 pint) ovenproof dish. The baking time will need to be increased to around 40-50 minutes. Check it's cooked by inserting a skewer into the centre; it should come out clean.
My toffee sauce is grainy. What went wrong?
This happens when the sugar has not fully dissolved in the butter before the mixture comes to a boil. The key is to melt everything over a very low heat, stirring until you can no longer feel any sugar granules on the bottom of the pan with your spoon. Only then should you increase the heat.
Can I freeze these puddings?
Yes, they freeze beautifully. Cool the sponges completely, then wrap them individually (without sauce) and freeze for up to 3 months. Freeze the sauce in a separate container. Defrost at room temperature, then reheat as instructed in the storage notes.
Why did my puddings sink in the middle?
There are two likely culprits. Either the oven door was opened too early, causing the delicate sponge to collapse, or the puddings were under-baked. Always use a skewer to test for doneness before removing them from the oven.
Do I have to use Medjool dates?
While I strongly recommend them for their superior flavour and soft texture, you can use other varieties of soft, ready-to-eat dates. Avoid the hard, dry type sold for baking, as they will not break down properly and will result in a less moist pudding.