Sticky Toffee Pudding

Recipe from Simon Hopkinson

Adapted by Mark Bittman

Updated December 2, 2025

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
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Total Time
About 1 hour
Rating
5(3,885)
Comments
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Simon Hopkinson is a first-rate pleaser, a chef who was never after recognition but one who wanted to produce terrific food his customers would love. He’s best known as the founding chef of Bibendum, the London restaurant started by Terence Conran in 1987 and recognized as one of the restaurants that marked the end of that city’s postwar cooking slump. His perfect (and not difficult) sticky toffee pudding is a dessert that according to Hopkinson first appeared on menus in Britain in the late 1960s but in fact has its origins in Canada. Whatever: it’s insanely delicious. And it will please you. —Mark Bittman

Featured in: Insanely Delicious Recipes From Simon Hopkinson

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Ingredients

Yield:6 to 8 servings

PUDDING

  • 1 cup dates, pitted and chopped

  • 1 cup boiling water

  • 3 tablespoons butter; cold, unsalted, cubed (plus more for greasing)

  • 1 teaspoon baking soda

  • ¼ teaspoon fine sea salt

  • ⅓ cup plus 1 teaspoon Demerara sugar

  • ⅓ cup plus 1 teaspoon dark brown sugar

  • 2 eggs

  • ¾ cup plus 2 tablespoons flour

  • 1 teaspoon vanilla extract

STICKY TOFFEE TOPPING

  • 5 tablespoons butter

  • 1 cup cream

  • 6 tablespoons dark brown sugar

  • ⅛ teaspoon fine sea salt

‘‘EXTRA’’ SAUCE

  • 3 tablespoons butter

  • 1 ¼ cup cream, plus more for serving, if you like

  • 3 tablespoons dark brown sugar

  • ⅛ teaspoon fine sea salt

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

56 grams carbs; 158 milligrams cholesterol; 600 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 26 grams saturated fat; 41 grams fat; 1 gram trans fat; 2 grams fiber; 347 milligrams sodium; 5 grams protein; 43 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the dates in a bowl and cover with the 1 cup boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.

  2. Step 2

    Combine the 3 tablespoons butter, baking soda, a pinch of salt, Demerara sugar, ⅓ cup plus 1 teaspoon dark brown sugar, eggs, flour and vanilla extract in a food processor and pulse until just combined. Add the dates and ½ cup of the water to the mixture; pulse until nearly smooth (specks of dates should remain visible).

  3. Step 3

    Pour the mixture into the baking dish and bake for about 30 minutes, until just firm to the touch. (When the pudding has finished baking, remove from the oven and heat the broiler. Put the rack about 4 inches from the heat source.)

  4. Step 4

    Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 6 tablespoons dark brown sugar and ⅛ teaspoon salt, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.

  5. Step 5

    In another small saucepan over medium heat, make the extra sauce. Melt 3 tablespoons butter, then slowly add 1 ¼ cups cream and 3 tablespoons dark brown sugar and ⅛ teaspoon salt. Repeat the process above.

  6. Step 6

    Pour the topping (careful not to use the extra sauce) over the cooked pudding and place the whole thing in the broiler until it bubbles and looks sticky, 1 or 2 minutes (watch it closely). To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.

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Ratings

5 out of 5
3,885 user ratings
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Comments

Olivia

For everyone whose cake didn't rise, I used a glass 8X8 pyrex to bake the pudding in. I also added an additional 1 teaspoon of baking powder and 1/8 tsp of salt to the batter along and it worked out great. P.S. my mom told me not to post this because " its a cook eat cook world and don't tell anyone your secrets"

Shelby

What is Demarara sugar? Can regular white sugar be used?

Clementina de Patagonia

Rather than use a 9x13 baking dish, I bake this in muffin tins, either in a tin that produces regular-sized muffins if I'm serving this dessert at home or in mini-muffin tins if I'm taking this dessert to someone's house where I know other desserts will be served. (Bake at 375º for about 22 minutes for regular-sized muffins and for about 17 minutes for
mini-muffins). And I serve the "extra" sauce hot. This recipe is always a hit!

Sarah

NYT can you please add measurements by weight? Also a 9x13” pan is too large. It should be 8x8 or 9x9.

Jennifer

My daughter and I eat sticky toffee pudding almost every night we can in our annual trip to London. We made this recipe for the first time yesterday; we were about to give ourselves high-fives for how wonderful it was when she reached out and shook my hand à la Paul Hollywood.

Molly

Perfect Easter dessert - took many commenters’ advice and boiled the water with earl grey and chai tea bags before soaking the dates in it. Also used a smaller baking dish, but had to broil a little longer than usual to ensure the topping got thick and sticky. The whole family loved it!!

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