My Ultimate Sticky Toffee Pudding
A truly classic British pudding, this is my definitive recipe for a dark, squidgy, and utterly irresistible Sticky Toffee Pudding. Paired with its own buttery toffee sauce, it's a dessert that never fails to comfort and delight.
There are some puddings that are so deeply woven into our national culinary fabric that they need no introduction, and Sticky Toffee Pudding is surely one of them. It is the absolute monarch of comfort food, a dessert that promises warmth, richness, and a deep sense of satisfaction. Over the years, I have tested countless variations, but this is the one I always return to – the definitive version.
What makes a truly great sticky toffee pudding? It's all in the balance. The sponge must be moist and tender, almost 'squidgy', but never heavy or cloying. This is achieved by using dates, which are not there for a pronounced fruity flavour, but for the incredible moisture they impart. Then there is the sauce; it must be a proper toffee sauce, dark and glossy with the unmistakable flavour of muscovado sugar and butter, not just a simple caramel.
Don't be daunted by the name. This is a wonderfully straightforward pudding to make at home. By following these steps with care, you will produce a dessert that is not only faultless but will have everyone at the table asking for the recipe. It is, quite simply, one of the most rewarding things you can learn to cook.
Why You'll Love This Recipe
- Soaking the dates in bicarbonate of soda not only softens them but also helps to create a wonderfully moist, tender crumb by breaking down their fibres.
- Using a very dark muscovado sugar is non-negotiable; it provides the deep, molasses-like flavour that is the hallmark of a proper sticky toffee pudding.
- Making the sauce separately and pouring some over the pudding before its final bake creates a self-saucing effect, ensuring every spoonful is saturated with flavour.
Ingredients
- For the Pudding:
- 175g (6 oz) pitted dates, finely chopped
- 175ml (6 fl oz) boiling water
- 1 teaspoon bicarbonate of soda
- 50g (2 oz) unsalted butter, softened, plus extra for greasing
- 150g (5½ oz) caster sugar
- 2 large free-range eggs, at room temperature
- 175g (6 oz) self-raising flour, sifted
- 1 teaspoon vanilla extract
- For the Toffee Sauce:
- 100g (4 oz) unsalted butter
- 175g (6 oz) very dark soft brown muscovado sugar
- 200ml (7 fl oz) double cream
Equipment Needed
20cm (8-inch) square baking dish (or 1.2 litre ovenproof dish) · Medium heavy-based saucepan · Electric hand mixer or stand mixer · Sieve · Large mixing bowl · Spatula
Step-by-Step Instructions
- First, pre-heat your oven to 180°C (160°C Fan, Gas Mark 4). Grease and base-line a 20cm (8-inch) square baking dish or a 1.2 litre (2 pint) capacity ovenproof dish.
- Place the chopped dates in a bowl. Pour the boiling water over them and add the bicarbonate of soda. Give it a stir and then leave it to stand for about 15 minutes. The dates will soften and the mixture will become thick and pulpy.
- While the dates are soaking, you can begin the sponge. In a large mixing bowl, using an electric hand mixer or a stand mixer, cream the softened butter and caster sugar together until pale, light, and fluffy. This step is important for the texture of the finished pudding.
- Beat the eggs lightly in a separate bowl, then add them to the creamed mixture a little at a time, beating well after each addition to prevent the batter from curdling. Once all the egg is incorporated, beat in the vanilla extract.
- Now, using a large metal spoon, gently fold in half the sifted flour, followed by the soaked date mixture (including all the liquid), and finally the remaining flour. Fold until just combined; be careful not to overmix.
- Pour the batter into your prepared dish and level the surface with a spatula. Bake on the middle shelf of the pre-heated oven for 30-35 minutes.
- While the pudding is baking, make the sauce. In a medium, heavy-based saucepan, gently melt the butter and muscovado sugar together over a low heat, stirring until the sugar has completely dissolved. This is key to a smooth sauce.
- Once the sugar has dissolved, turn up the heat slightly, bring the mixture to a gentle boil, then add the double cream. Let it simmer gently for 2-3 minutes, stirring continuously, until the sauce is smooth and slightly thickened. Do not let it boil vigorously.
- After 30-35 minutes, test the pudding. A skewer inserted into the centre should come out with moist crumbs attached, but not wet batter. Remove it from the oven and pour over about one-third of the warm toffee sauce. Return the pudding to the oven for a final 2-3 minutes to allow the sauce to soak in.
- Let the pudding stand for 5-10 minutes before serving. Serve warm in squares or scoops, with the remaining toffee sauce poured over.
Delia's Notes from the Kitchen
The secret to the 'squidgy' texture is twofold: the bicarbonate of soda breaking down the dates into a purée, and resisting the urge to over-bake. A skewer inserted into the centre should come out with a few moist crumbs attached, not perfectly clean. That's when you know it's ready. A perfectly clean skewer often means a slightly drier pudding, and we want moisture above all else here.
How to Store & Reheat
The pudding will keep beautifully. Store any leftover pudding and the remaining sauce in separate airtight containers in the refrigerator for up to 4 days. To reheat, you can microwave individual portions for 30-60 seconds until warm, or place the pudding in an ovenproof dish, cover with foil, and heat at 160°C (140°C Fan) for 10-15 minutes. The sauce can be gently reheated in a saucepan over a low heat or in the microwave.
Frequently Asked Questions
Can I make this pudding ahead of time?
Yes, absolutely. You can bake the pudding completely, let it cool, and store it in the fridge for up to 2 days. Make the sauce and store it separately. When ready to serve, gently reheat the pudding in a covered dish in the oven and warm the sauce in a pan.
Why did my batter curdle when I added the eggs?
Curdling usually happens for two reasons: either the eggs were too cold, or they were added too quickly. Always use room temperature eggs, and add them very gradually to the creamed butter and sugar, beating well after each small addition.
My toffee sauce is grainy. What did I do wrong?
A grainy sauce means the sugar crystals didn't fully dissolve. It's crucial to melt the butter and sugar together over a very low heat, stirring constantly, until you can no longer feel any grains when you rub a little of the mixture between your fingers. Only then should you increase the heat.
Can I freeze sticky toffee pudding?
Yes, it freezes very well. Let the baked pudding cool completely, then wrap it well in cling film and then a layer of foil. It can be frozen for up to 3 months. Freeze the sauce separately in a suitable container. Thaw at room temperature before reheating as instructed.
Do I have to use dates?
The dates are essential for the traditional texture and moisture of a sticky toffee pudding. They melt into the batter, so you don't get large chunks of fruit. If you truly dislike them, you could try substituting with the same weight of soft prunes, but it will alter the classic flavour profile.