Delia Smith Sticky Toffee Pudding Traybake Recipe

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There is something wonderfully comforting about a sticky toffee pudding. Soft date sponge, warm buttery sauce and a little cold cream or ice cream on the side make it one of those puddings that feels instantly familiar.

This sticky toffee pudding traybake recipe takes that classic combination and turns it into an easy shallow-dish bake that can be cut into portions and served straight from the tin.

Delia Smith’s sticky toffee pudding recipe uses a light date sponge, with the dates softened in boiling water before being incorporated into the batter. Her individual version is baked at 180°C and finished with a generous coating of warm toffee sauce under a hot grill.

The traybake approach is particularly useful when you’re feeding several people. There are no individual pudding basins to prepare, and you can simply spoon or cut the finished pudding into portions.

Ingredients You Will Need

For the date sponge

• 175g stoned dates, finely chopped
• 175ml boiling water
• ½ teaspoon bicarbonate of soda
• 75g butter, softened
• 150g caster sugar
• 2 large eggs, beaten
• 175g self-raising flour, sifted
• 1 teaspoon vanilla extract
• 2 teaspoons coffee essence, if using

For the toffee sauce

• 175g soft brown or dark muscovado sugar
• 110g butter
• 6 tablespoons double cream
• 25g chopped pecans, optional

To serve

• Chilled pouring cream, custard or vanilla ice cream

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Equipment for the Traybake

You do not need specialist pudding moulds for this version.

A shallow baking dish around 28 x 18cm (11 x 7 inches) works well for the tray-style preparation. You will also need:

• A mixing bowl
• Oven grill

How to Make Delia Smith Sticky Toffee Pudding Traybake

1. Soak the dates

Put the finely chopped dates into a bowl.

Add the vanilla extract and coffee essence if using. Pour over the boiling water, then stir in the bicarbonate of soda.

Leave the mixture for around 15 minutes.

The dates should soften considerably during this time. Keep all the soaking liquid. It is an important part of the pudding rather than something to drain away.

2. Prepare the oven and baking dish

Heat the oven to 180°C, 160°C fan, Gas Mark 4.

Butter a shallow 28 x 18cm baking dish and, if you prefer easy removal, line the base with baking parchment.

The original Delia recipe uses the same oven temperature for the individual puddings.

3. Cream the butter and sugar

Put the softened butter and caster sugar into a large mixing bowl.

Beat until the mixture becomes noticeably paler and lighter.

An electric hand whisk makes this quick, but a wooden spoon works perfectly well.

4. Add the eggs

Beat the eggs separately.

Add them gradually to the butter mixture, beating well after each addition.

If the mixture begins to look slightly curdled, add a small spoonful of the measured flour. This helps bring the batter back together.

5. Fold in the flour

Sift the self-raising flour into the bowl.

Use a large metal spoon or spatula to fold it in gently.

Do not beat the flour heavily. You only need to mix until the dry ingredients are incorporated.

6. Add the dates

Pour the softened dates and their liquid into the sponge mixture.

Fold everything together gently.

The resulting batter will be much looser than a conventional Victoria sponge mixture. That is expected and contributes to the light, moist texture of the finished pudding. Delia’s published recipe specifically notes that the date mixture makes the batter very slack.

7. Bake

Pour the mixture into the prepared baking dish and spread it evenly.

Bake on the middle shelf for approximately 30–40 minutes.

Start checking towards the earlier end of the cooking time. The surface should look risen and set, while a skewer inserted into the centre should come out without wet cake batter attached.

Avoid baking it for considerably longer than necessary. A sticky toffee pudding should be moist rather than dry.

8. Make the toffee sauce

While the sponge is baking, make the sauce.

Put the brown sugar, butter and double cream into a saucepan.

Heat gently, stirring until the butter has melted and the sugar has dissolved.

If using pecans, they can be incorporated into the finished sauce.

Allow the sauce to bubble gently for a few minutes, but avoid aggressively boiling it for a long period. You want a smooth, pourable sauce rather than a hard caramel.

9. Cover the hot sponge

When the sponge comes out of the oven, turn the grill to its highest setting.

Pour the warm toffee sauce evenly over the surface.

Try to take the sauce right towards the edges so that every portion gets some.

For an especially sticky finish, let the sauce sit on the warm sponge for a short moment before grilling.

10. Finish under the grill

Place the dish beneath the hot grill and watch it carefully.

The sauce should become hot, glossy and bubbling, with the surface taking on a slightly darker caramelised appearance.

The published Delia method uses a hot grill as the final stage, although the exact grilling time depends on the equipment and the distance from the heat.

Do not walk away during this stage. Toffee sauce can move from beautifully caramelised to burnt surprisingly quickly.

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Important Tips for a Soft, Sticky Sponge

The dates are the foundation of the texture, so chop them fairly finely before soaking.

There is no need to blend them into a completely smooth purée. Small pieces soften during soaking and become tender throughout the sponge.

Do not drain the dates. The soaking liquid is part of the mixture and provides much of the moisture needed for the finished pudding.

Use butter that is properly softened for creaming. Cold butter will make it much harder to incorporate the sugar evenly.

When adding the eggs, take your time. Adding them gradually helps maintain a smooth mixture.

Once the flour goes in, mix gently. Overworking the batter can make the sponge heavier.

Most importantly, do not panic when the batter looks unusually wet. The soaked dates and their liquid make this mixture considerably looser than ordinary cake batter.

Common Mistakes to Avoid

Using too much flour

It can be tempting to add extra flour if the mixture looks runny. Resist that temptation.

The loose batter is part of the method. Adding extra flour can result in a dense, dry pudding.

Overbaking the sponge

A sticky toffee pudding needs moisture.

If the skewer comes out with liquid batter, it needs more time, but do not keep baking it simply because the centre feels very soft.

The sponge will continue to firm slightly as it cools, and the sauce adds considerable moisture.

Burning the toffee sauce

The grill is powerful, particularly on a small tray.

Keep the dish where you can see it and remove it as soon as the sauce is bubbling and lightly caramelised.

Skipping the warm sauce

The sauce is not merely decoration. Pouring it over the warm sponge allows it to mingle with the cake and gives the pudding its characteristic sticky texture.

Can You Use Different Dates?

The recipe calls for stoned dates, and these are ideal because they soften readily and have enough natural sweetness for the sponge.

Medjool dates can also be used, although they are softer, larger and naturally sweeter. If using them, remove the stones and chop them finely.

There is no need to turn the dates into a completely smooth paste.

If your dates are particularly dry, giving them the full soaking time is especially important.

Can You Make the Traybake Ahead?

Yes. Sticky toffee pudding is particularly practical when you are entertaining because the sponge can be prepared in advance.

The safest approach is to bake the sponge ahead and keep it covered once cool. Prepare the sauce separately and warm it before serving.

When you’re ready to eat, warm the sponge, add the hot sauce and finish it under the grill.

Delia’s published individual puddings are also suitable for freezing. Her recipe notes that the puddings can be frozen and reheated, with the sauce added before reheating and grilling.

For a traybake, freezing portions without the sauce is a convenient option because the sponge retains its texture more easily and fresh sauce can be made when needed.

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For another make-ahead dessert idea, consider pairing your menu with a traditional Little Sticky Toffee Puddings With Pecan Sauce when individual portions are more convenient.

How to Store Sticky Toffee Pudding

Allow leftovers to cool before covering them and refrigerating.

For the best texture, store the sponge and extra sauce separately when possible.

To reheat a portion, place it in the microwave until hot throughout, or warm it gently in the oven. Add warm toffee sauce immediately before serving.

What to Serve with Sticky Toffee Pudding

Cold cream is a simple and traditional choice because its coolness contrasts with the hot pudding and sauce.

Vanilla ice cream is equally good. The ice cream melts into the warm toffee sauce, creating a particularly rich combination.

For a more traditional British pudding-style dessert, serve it with warm custard.

You can also keep the portion modest and serve it after a lighter main course. The pudding is rich enough that you do not need a large piece.

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For another comforting fruit-based dessert, our apple crumble is a useful alternative when you want something less rich.

Frequently Asked Questions

Why is my sticky toffee pudding batter so runny?

The soaked dates and their liquid make the batter unusually loose. This is normal for this style of sticky toffee pudding and helps produce a soft, moist sponge.

Can I leave out the coffee essence?

Yes. It is not essential to the structure of the pudding. It provides extra depth to the date mixture, but the dessert will still work without it.

Can I use brown sugar instead of caster sugar in the sponge?

You can, although it will alter the flavour and colour. The published Delia version uses caster sugar in the sponge and soft brown sugar in the sauce.

Why do you grill sticky toffee pudding at the end?

The grill heats and caramelises the sauce on the surface. It also gives the pudding a bubbling, slightly darker top rather than leaving the sauce simply sitting cold over the sponge.

Can I make sticky toffee pudding without nuts?

Absolutely. Pecans are optional in the sauce. Leaving them out gives you a completely nut-free version while retaining the date sponge and toffee flavours.

Can I freeze sticky toffee pudding?

Yes. Delia’s published individual version is specifically described as suitable for freezing and reheating. For a traybake, freezing the sponge separately from the sauce is a practical approach.

Final Thoughts

Delia Smith’s sticky toffee pudding traybake is a straightforward way to turn the classic combination of dates, sponge and toffee sauce into a dessert that is easy to portion and serve.

The important details are simple: soften the dates properly, keep their soaking liquid, avoid overworking the flour and do not overbake the sponge.

Then comes the part that makes the pudding distinctive: warm buttery toffee sauce followed by a brief blast under the grill.

Serve it hot with chilled cream, custard or vanilla ice cream, and you have a deeply comforting British dessert that works just as well for a family Sunday lunch as it does for a dinner with friends.