Introduction
Delia Smith’s Sticky Toffee Pudding is an all-time classic dessert that has been loved by generations. If you’re looking for a treat that is both comforting and indulgent, then this recipe is perfect for you. This dessert is a British classic that is easy to make and is perfect for any occasion. Whether it’s a cold winter night or a summer barbecue, this sticky toffee pudding is sure to impress your friends and family.
Recipe 1: Delia’s Sticky Toffee Pudding
Ingredients
- 175g pitted dates, chopped
- 175ml boiling water
- 1 tsp bicarbonate of soda
- 75g unsalted butter, softened
- 150g caster sugar
- 2 large eggs, beaten
- 175g self-raising flour, sifted
Instructions
- Preheat your oven to 180C/350F/Gas Mark 4.
- Grease and line a 20cm/8in square cake tin.
- Place the chopped dates in a bowl and pour the boiling water over them. Add the bicarbonate of soda and stir well. Set aside to cool.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the beaten eggs, a little at a time, beating well after each addition.
- Fold in the sifted flour and mix well.
- Add the cooled date mixture and stir until well combined.
- Pour the mixture into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes.
- Turn out onto a wire rack and serve warm with vanilla ice cream or custard.
Nutritional Information
- Calories: 383 kcal
- Protein: 4.5g
- Carbohydrates: 65.9g
- Fat: 12.4g
Cooking Time
35-40 minutes.
Equipment
- 20cm/8in square cake tin
- Large mixing bowl
- Wire rack
- Saucepan
Serving Suggestions
Serve warm with vanilla ice cream or custard.
Variations
- For a boozy twist, add a splash of brandy or rum to the date mixture.
- For a nutty version, add some chopped walnuts or pecans to the date mixture.
- You can also make mini sticky toffee puddings by dividing the mixture into individual ramekins and baking for 20-25 minutes.
Substitutions
- You can use brown sugar instead of caster sugar for a richer flavour.
- If you don’t have self-raising flour, you can use plain flour and add 1 teaspoon of baking powder.
- You can use gluten-free flour to make this recipe gluten-free.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Tips
- Make sure the date mixture has cooled before adding it to the cake batter.
- If you don’t have a square cake tin, you can use a round cake tin instead.
- To make the pudding extra sticky, pour some toffee sauce over the top before serving.
Frequently Asked Questions
- Can I freeze sticky toffee pudding?
- Can I make sticky toffee pudding ahead of time?
- What can I serve with sticky toffee pudding?
Yes, you can freeze sticky toffee pudding. Wrap it tightly in cling film and store in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the microwave or oven.
Yes, you can make sticky toffee pudding ahead of time. Bake it as directed, then let it cool completely before storing it in the fridge for up to 2 days. Reheat in the microwave or oven before serving.
Sticky toffee pudding is traditionally served with vanilla ice cream or custard. Whipped cream is also a great option.
Recipe 2: Gluten-Free Delia’s Sticky Toffee Pudding
Ingredients
- 175g pitted dates, chopped
- 175ml boiling water
- 1 tsp bicarbonate of soda
- 75g unsalted butter, softened
- 150g caster sugar
- 2 large eggs, beaten
- 175g gluten-free self-raising flour, sifted
Instructions
- Preheat your oven to 180C/350F/Gas Mark 4.
- Grease and line a 20cm/8in square cake tin.
- Place the chopped dates in a bowl and pour the boiling water over them. Add the bicarbonate of soda and stir well. Set aside to cool.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the beaten eggs, a little at a time, beating well after each addition.
- Fold in the sifted flour and mix well.
- Add the cooled date mixture and stir until well combined.
- Pour the mixture into the prepared cake tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean.
- Remove from the oven and leave to cool in the tin for 10 minutes.
- Turn out onto a wire rack and serve warm with vanilla ice cream or custard.
Nutritional Information
- Calories: 401 kcal
- Protein: 4.5g
- Carbohydrates: 71.1g
- Fat: 12.5g
Cooking Time
35-40 minutes.
Equipment
- 20cm/8in square cake tin
- Large mixing bowl
- Wire rack
- Saucepan
Serving Suggestions
Serve warm with vanilla ice cream or custard.
Variations
- For a boozy twist, add a splash of brandy or rum to the date mixture.
- For a nutty version, add some chopped walnuts or pecans to the date mixture.
- You can also make mini sticky toffee puddings by dividing the mixture into individual ramekins and baking for 20-25 minutes.
Substitutions
- You can use brown sugar instead of caster sugar for a richer flavour.
- If you don’t have self-raising flour, you can use plain flour and add 1 teaspoon of baking powder.
- You can use regular self-raising flour instead of gluten-free flour.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven before serving.
Tips
- Make sure the date mixture has cooled before adding it to the cake batter.
- If you don’t have a square cake tin, you can use a round cake tin instead.
- To make the pudding extra sticky, pour some toffee sauce over the top before serving.
Frequently Asked Questions
- Can I freeze sticky toffee pudding?
Yes, you can freeze sticky toffee pudding. Wrap it tightly in cling film and store in the freezer for up to 3 months. Th