Sticky toffee pudding is a British dessert made with a soft date sponge and warm toffee sauce. For a richer homemade version, Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce Recipe adds crunchy pecans and a buttery caramel topping to individual puddings.
Ingredients
For the Sticky Toffee Puddings:
175g (6 oz) pitted dates, finely chopped
175ml (6 fl oz) boiling water
75g (3 oz) unsalted butter, softened
140g (5 oz) caster sugar
2 large eggs
175g (6 oz) self-raising flour
¾ teaspoon bicarbonate of soda
½ teaspoon vanilla extract
2 teaspoons coffee essence
Extra butter for greasing
For the Pecan Toffee Sauce:
175g (6 oz) soft brown sugar
110g (4 oz) unsalted butter
90ml (6 tablespoons) double cream
25g (1 oz) pecan nuts, roughly chopped
Recipe Details:
Prep Time: 20 minutes
Cooking Time: 30–35 minutes
Total Time: 55 minutes
Servings: 8 individual puddings
Oven Temperature: 180°C (350°F), 160°C fan
How to Make Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce
Step 1: Prepare the Pudding Batter
Preheat the oven to 180°C (350°F), or 160°C for a fan oven. Grease eight individual pudding moulds or ramekins, each with a capacity of approximately 150–175ml. Place them on a baking tray.
Put the chopped dates into a heatproof bowl and pour over the boiling water. Stir in the bicarbonate of soda, vanilla extract, and coffee essence. Leave everything for about 10 minutes until the dates become soft.
In a separate bowl, beat the softened butter and caster sugar together until pale and creamy. Add the eggs gradually, beating after each addition. If the mixture starts to curdle, add a spoonful of the measured flour.
Fold in the remaining flour, followed by the dates and their soaking liquid. Mix gently until everything is combined.
The batter should look softer than ordinary cake batter. Don’t be tempted to add extra flour because the date liquid helps keep the puddings moist during baking.
Step 2: Bake the Sticky Toffee Puddings
Divide the batter evenly between the prepared moulds, leaving enough room for the puddings to rise.
Place the baking tray on the middle shelf of the oven and bake for approximately 25 minutes. The tops should become golden brown and feel springy when pressed lightly.
Insert a skewer into the centre of one pudding. If it comes out without wet batter, the puddings are cooked.
Remove them from the oven and leave them in their moulds for five minutes. Run a small knife around the edges, then carefully turn each pudding onto a heatproof serving dish or baking tray.
I prefer not to leave sticky toffee puddings in the oven any longer than necessary. A soft centre is part of what makes them good, especially once the hot sauce is added.
Step 3: Make the Pecan Toffee Sauce
Put the brown sugar, butter, double cream, and chopped pecans into a saucepan. Place over gentle heat and stir until the butter melts and the sugar dissolves.
Bring the mixture to a gentle simmer for two to three minutes, stirring occasionally. The sauce should become smooth, glossy, and slightly thicker.
Remove the saucepan from the heat. Spoon some warm sauce over each pudding, making sure a few pecan pieces sit on top.
Heat the oven grill and place the puddings underneath for two to three minutes, watching closely. The sauce should bubble and develop a lightly caramelised surface without burning.
Serve immediately with the remaining warm toffee sauce poured around the puddings.
What to Serve With Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce
Sticky toffee pudding is quite sweet, so I think the best accompaniments are simple dairy-based toppings or something slightly sharp.
Vanilla Ice Cream: The cold ice cream melts into the hot toffee sauce and gives the pudding a creamy finish.
Double Cream: Cold pouring cream balances the sweetness without covering the flavour of the dates and pecans.
Vanilla Custard: Warm custard is a classic British choice, especially during colder months.
Clotted Cream: A small spoonful adds a thick, rich texture that pairs nicely with the caramel sauce.
Fresh Raspberries: Their slightly sharp flavour cuts through the sweetness of the toffee.
For me, plain double cream is the best choice. The pudding already has plenty of flavour, and a little cold cream is enough to finish it.
Another thing I like about Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce Recipe is that the individual puddings can be prepared ahead of a dinner party, leaving only the sauce and final reheating to do before serving.
Delia Smith Little Sticky Toffee Puddings with Pecan Toffee Sauce Nutrition Information
The following nutritional values are estimates for one pudding with pecan toffee sauce, based on eight servings.
Nutrient | Amount Per Serving |
|---|---|
Calories | Approximately 540 kcal |
Carbohydrates | 72g |
Protein | 5g |
Total Fat | 27g |
Saturated Fat | 15g |
Sugar | 52g |
Fibre | 2g |
Sodium | 180mg |
These estimates exclude additional ice cream, cream, or custard.
FAQs
Can I Make These Sticky Toffee Puddings Ahead of Time?
Yes. Bake the puddings and allow them to cool completely before storing them in an airtight container in the refrigerator for up to three days. Keep the sauce separately and warm both before serving. Finish under the grill if you want the lightly caramelised topping.
Can I Freeze Sticky Toffee Puddings?
Yes. Wrap the cooled puddings individually and freeze for up to three months. Defrost overnight in the refrigerator and reheat until hot. I recommend preparing the sauce separately because freshly warmed toffee sauce has a smoother texture.
Why Are Dates Used in Sticky Toffee Pudding?
Dates give sticky toffee pudding its characteristic sweetness, soft texture, and rich flavour. After soaking in boiling water, they become tender enough to mix into the sponge without leaving large, chewy pieces.
Can I Make the Toffee Sauce Without Pecans?
Yes. Simply leave out the pecans and prepare the sauce with butter, brown sugar, and double cream. You will still get a rich caramel sauce, although it will lack the crunchy texture of the original pecan version.
Why Is My Sticky Toffee Pudding Dry?
The most likely reason is overbaking. Small pudding moulds cook quickly, so begin checking them a few minutes before the recommended baking time ends. Too much flour can also produce a firmer sponge. Measure the ingredients carefully and avoid overmixing after adding the flour.
Can I Use Regular Flour Instead of Self-Raising Flour?
Yes. For this recipe, replace the 175g of self-raising flour with 175g of plain flour mixed with approximately 2¼ teaspoons of baking powder. Keep the bicarbonate of soda listed in the ingredients because it also helps the date mixture and pudding batter rise.
What Can I Use Instead of Coffee Essence?
You can use two teaspoons of strong brewed coffee or a small amount of instant coffee dissolved in hot water. Coffee adds a deeper flavour to the date sponge without making the pudding taste strongly of coffee. You can also leave it out if you prefer a milder dessert.