Delia Smith Sticky Toffee Pudding: A Sweet And Decadent Dessert

Introduction

Are you looking for a dessert that is sweet, indulgent, and sure to satisfy your sweet tooth? Look no further than Delia Smith’s Sticky Toffee Pudding. This classic dessert has been a favorite for generations, and with good reason. Made with rich, moist cake and drizzled with a sticky toffee sauce, this dessert is a true delight. In this article, we will explore two different recipes for Delia Smith Sticky Toffee Pudding, along with all the information you need to make it at home.

Recipe 1: Classic Delia Smith Sticky Toffee Pudding

Ingredients:

• 1 cup dates, pitted and chopped
• 1 tsp baking soda
• 1 cup boiling water
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. In a small bowl, combine the chopped dates, baking soda, and boiling water. Let stand for 10 minutes.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in the date mixture until well combined.
7. Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the toffee sauce (see recipe below).
9. Once the cake is done, remove it from the oven and let it cool for 5 minutes.
10. Poke several holes in the cake with a fork or skewer, then pour the toffee sauce over the cake.
11. Serve warm with a dollop of whipped cream or vanilla ice cream.

Nutritional Information:

• Serving Size: 1/8 of cake
• Calories: 425
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 85mg
• Sodium: 330mg
• Total Carbohydrate: 67g
• Dietary Fiber: 2g
• Total Sugars: 47g
• Protein: 4g

Cooking Time:

• Preparation Time: 20 minutes
• Cook Time: 35-40 minutes
• Total Time: 1 hour

Equipment:

• 9-inch square baking dish
• Small bowl
• Large bowl
• Electric mixer
• Whisk
• Oven

Serving Suggestions:

• Serve warm with whipped cream or vanilla ice cream.
• Top with chopped nuts or a sprinkle of sea salt for added flavor.
• Pair with a cup of coffee or tea for a delicious afternoon treat.

Variations:

• Make individual portions by baking the cake batter in muffin tins.
• Add a teaspoon of cinnamon to the cake batter for a warm, spicy flavor.
• Substitute brown sugar for granulated sugar in the cake batter for a richer flavor.

Substitutions:

• Use prunes or raisins in place of the dates.
• Substitute gluten-free flour for all-purpose flour for a gluten-free version.
• Replace the unsalted butter with coconut oil or margarine for a dairy-free version.

Storage:

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.
• Reheat individual portions in the microwave for 15-20 seconds before serving.

Tips:

• Be sure to let the date mixture stand for the full 10 minutes to allow the dates to soften.
• Don’t overmix the batter, as this can lead to a tough cake.
• Use a toothpick to check for doneness, as the center of the cake can be deceiving.

Notes:

• This recipe is adapted from Delia Smith’s Sticky Toffee Pudding recipe.
• This recipe makes 8 servings.

Frequently Asked Questions:

• Can I freeze leftover cake?
• Yes, you can freeze leftover cake. Wrap individual portions in plastic wrap and store in an airtight container in the freezer for up to 3 months.
• What is the difference between sticky toffee pudding and regular toffee pudding?
• Sticky toffee pudding is made with dates and has a sticky toffee sauce, while regular toffee pudding is made with a caramel sauce and does not contain dates.
• Can I use a different type of fruit in the cake?
• Yes, you can substitute prunes or raisins for the dates.

Recipe 2: Vegan Delia Smith Sticky Toffee Pudding

Ingredients:

• 1 cup dates, pitted and chopped
• 1 tsp baking soda
• 1 cup boiling water
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup coconut oil, softened
• 1/2 cup brown sugar
• 1/2 cup unsweetened applesauce
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish.
2. In a small bowl, combine the chopped dates, baking soda, and boiling water. Let stand for 10 minutes.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a large bowl, beat together the coconut oil and brown sugar until light and fluffy. Beat in the applesauce and vanilla extract.
5. Gradually mix in the flour mixture until just combined.
6. Stir in the date mixture until well combined.
7. Pour the batter into the prepared baking dish and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the toffee sauce (see recipe below).
9. Once the cake is done, remove it from the oven and let it cool for 5 minutes.
10. Poke several holes in the cake with a fork or skewer, then pour the toffee sauce over the cake.
11. Serve warm with a dollop of whipped coconut cream.

Nutritional Information:

• Serving Size: 1/8 of cake
• Calories: 385
• Total Fat: 16g
• Saturated Fat: 14g
• Cholesterol: 0mg
• Sodium: 330mg
• Total Carbohydrate: 59g
• Dietary Fiber: 2g
• Total Sugars: 37g
• Protein: 3g