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.
Media 1 of 1
Total Time
About 1 hour
Rating
5(3,934)
Comments
Read comments

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

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

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)

65 grams carbs; 172 milligrams cholesterol; 679 calories; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams saturated fat; 46 grams fat; 1 gram trans fat; 2 grams fiber; 366 milligrams sodium; 6 grams protein; 52 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.

Powered by

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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
3,934 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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!

Frugal RN

Fun comments! Has anyone tried this with almond flour (or other gluten-free) as an alternative?

Skyler

This was gone within 48 hours, ate 3 pieces within 20 mins. Do not recommend if you don’t wanna binge eat the entire thing in one sitting, I added extra brown sugar to the toffee and a teaspoon of baking powder to the badder. If you don’t wanna use a food processor I used an immersion blender and it worked the same with a lot less cleaning.

coastalcate

A hit with all. Knowing that there were a few chocolate lovers among the guests, I made a drizzle of semisweet chips and cream. Well received.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.