Sticky Toffee Pudding

Recipe from Simon Hopkinson

Adapted by Mark Bittman

Sticky Toffee Pudding
Craig Lee for The New York Times
Total Time
About 1 hour
Rating
5(2,891)
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

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Ingredients

Yield:6 to 8 servings

    Pudding

    • 1cup dates, pitted and chopped
    • 1cup boiling water
    • 3tablespoons butter; cold, unsalted, cubed (plus more for greasing)
    • 1teaspoon baking soda
    • ¼teaspoon fine sea salt
    • ⅓cup plus 1 teaspoon Demerara sugar
    • ⅓cup plus 1 teaspoon dark brown sugar
    • 2eggs
    • ¾cup plus 2 tablespoons flour
    • 1teaspoon vanilla extract

    Sticky Toffee Topping

    • 5tablespoons butter
    • 1cup cream
    • 6tablespoons dark brown sugar
    • ⅛teaspoon fine sea salt

    ‘‘extra’’ Sauce

    • 3tablespoons butter
    • 1¼cup cream, plus more for serving, if you like
    • 3tablespoons dark brown sugar
    • ⅛teaspoon fine sea salt
Ingredient Substitution Guide

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
2,891 user ratings
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Comments

Shelby

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

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"

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!

Mer

I made baked fig pudding from the Joy of Cooking last week and it was very similar in taste. The recipe itself is similar. Kind of surprised about taste. I did use frozen figs which are sticky. I have a lot of frozen figs from garden this year. The fig growers association has great recipes. I've found that to be true of other growers association. I know somewhat off topic. Sorry.

David

LOVED. My only critique is that it should be made in an 8x8 pan to ensure the height of the cake. Otherwise, zero notes.

SLCmama

I made this fo a Thanksgiving birthday. Maybe don't make this on a day when you are cooking many things! I made the puddings in 4 separate onion soup ramekins, which worked very well for fairly large servings. I made everything earlier, refrigerated the sauces. There's too much sauce (used heavy whipping cream). The first sauce is tastier (I added a glug of whiskey, fabulous). The extra sauce is less tasty and not necessary. Definitely will repeat this for a dinner party in smaller ramekins.

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