Delia Smith Sticky Toffee Pudding Recipe

Delia Smith’s Sticky Toffee Pudding is a classic dessert that is loved by many. It is a rich, moist cake made with dates and topped with a luscious toffee sauce. This recipe is easy to follow and produces a dessert that is sure to impress your friends and family.

This traditional British dessert is a favorite at cozy pubs and restaurants, and it’s the perfect end to a hearty meal. The beauty of Delia’s recipe is in its simplicity – it only requires a few pantry staples and can be easily made at home with minimal effort. Whether you’re a seasoned baker or a novice in the kitchen, this sticky toffee pudding recipe is sure to become a new family favorite.

Table of Contents

Delia Smith Sticky Toffee Pudding Recipe

Ingredients

6 oz (175 g) stoned chopped dates
½ teaspoon vanilla extract
2 teaspoons coffee essence
¾ level teaspoon bicarbonate of soda
3 oz (75 g) butter, (Room temperature)
5 oz (150 g) caster sugar
2 large beaten eggs
6 oz (175 g) self-raising flour

Ingredients for Sauce:

6 oz (175 g) sugar
4 oz (110 g) butter
6 tablespoons double cream
1 oz (25 g) pecan nuts, chopped

Procedure:

In the first step, cut the date and then place those sliced dates in a pan. Boil 175 milliliters of water in a container and add to it.
After that, you need to add bicarbonate of soda, coffee extract, and vanilla essence and let it stay aside. Then, add the butter along with the sugar in an enormous blending bowl.
Beat the mixture ideally with the help of an electric beater till the combination is fuzzy and its color becomes light.
In the next step, beat the eggs and add them to the mixture step by step. Remember to beat the mixture after adding some quantity of beaten eggs and then another.
From that point, cautiously and gently wrap in the filtered flour utilizing a metal spoon, and afterward, you need to wrap in the date combination with its fluid.
At this point, there are chances of you thinking that something is not done correctly because the blend will look extremely messy but you need to relax because that is right and the laxity of the combination makes it very light.
Partition this mixture evenly among the 8 bowls and put them on a baking plate. Prepare this for approximately twenty-five minutes by placing it in the oven’s center. At the point when they are cooked, pass on them for five minutes so that they get cool.
Utilize a fabric to secure your hands and then move a little knife around every pudding and take it out of the oven. In the case that the pudding rises excessively then you need to cut some from the tops so they can adjust equally on the tray.
Put all the puddings in an empty Swiss roll can. After that, you have to prepare the sauce by mixing every ingredient in a pot and warming delicately until the crystals get absorbed as well as the sugar has softened.
Now, for serving these in front of anybody, you need to heat the grill to its elevated setting before.
Spread the sauce evenly on these puddings. then, put the can beneath the grill so the highest points of the puddings are approximately five inches from the heat and allow them to heat for approximately eight minutes.
The puddings will turn brown from the top and marginally crunchy. Also, the sauce will become hot and begins to rise. You can present it with ice cream as well as cold pouring cream to your visitors.

Conclusion:

In conclusion, Delia Smith’s sticky toffee pudding recipe is a delicious and indulgent dessert that is sure to impress any sweet tooth. The rich, moist cake is coated in a thick, gooey toffee sauce that adds a delightful sweetness and depth of flavor. The recipe is easy to follow and can be made in advance, making it a great option for entertaining guests. While it may take a little time and effort to prepare, the end result is well worth it, as this sticky toffee pudding is sure to become a new favorite dessert. Overall, Delia Smith’s recipe is a tried and true classic that is sure to satisfy any sweet craving.