Sticky Toffee Pudding

Sticky Toffee Pudding

6 servings
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.

Ingredients

  • dates

    pitted and chopped

    1 c
  • boiling water
    1 c
  • butter; cold

    unsalted, cubed, plus more for greasing

    3 tbsp
  • baking soda
    1 tsp
  • fine sea salt
    ¼ tsp
  • plus 1 teaspoon demerara sugar
    ⅓ c
  • plus 1 teaspoon dark brown sugar
    ⅓ c
  • eggs
    2
  • plus 2 tablespoons flour
    ¾ c
  • vanilla extract
    1 tsp
  • butter
    5 tbsp
  • cream
    1 c
  • dark brown sugar
    6 tbsp
  • fine sea salt
    ⅛ tsp
  • butter
    3 tbsp
  • cream

    plus more for serving, if you like

    1 ¼ c
  • dark brown sugar
    3 tbsp
  • fine sea salt
    ⅛ tsp

Directions

  1. 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. 2

    Combine the 3 tablespoons butter,
    baking soda, a pinch of salt, Demerara
    sugar, 1/3 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 1/2 cup of the water
    to the mixture; pulse until nearly smooth
    (specks of dates should remain visible).

  3. 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. 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 1/8 teaspoon salt,
    whisking continuously until the mixture
    bubbles gently and comes together
    to form a smooth mixture; turn off heat.

  5. 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 1/8 teaspoon salt. Repeat the process above.

  6. 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.

Sticky Toffee Pudding

Sticky Toffee Pudding

60 min6 servings600 cal

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About this Recipe

Craving a truly exceptional dessert that feels both sophisticated and wonderfully comforting? This Sticky Toffee Pudding, a classic brought to us by acclaimed chef Simon Hopkinson, delivers on every count, promising an insanely delicious experience that will undoubtedly please you and your guests. It’s the kind of show-stopping dessert that’s easier to master than its impressive reputation suggests. This recipe comes from a chef celebrated for producing terrific food his customers loved, marking it as a truly tried-and-tested indulgence.

What sets this Sticky Toffee Pudding apart is its rich heritage and the promise of a perfect, yet not difficult, outcome. Simon Hopkinson, the founding chef of London’s Bibendum, made this dessert famous for its exceptional flavor and approachable preparation. The combination of sweet dates with the deeply caramel-like toffee sauce creates a harmonious balance of textures and tastes, making it a standout dessert that’s deeply satisfying.

Prepare for a truly decadent treat that’s moist, rich, and utterly luxurious. You’ll experience a tender, date-infused cake perfectly complemented by a warm, luscious toffee sauce that seeps into every crevice. The sweetness is balanced, creating an intensely flavorful experience without being cloying. This is a dessert designed to impress, yet it carries the warmth of a homemade classic, making it perfect for special occasions or simply elevating a quiet evening.

Customization & Serving

This Sticky Toffee Pudding is naturally nut-free, making it a wonderful and safe choice for gatherings where nut allergies may be a concern. While the recipe for the pudding and sauce is perfected, you can customize the serving experience. It’s traditionally enjoyed warm with a generous pour of extra cream, but a scoop of vanilla bean ice cream or a dollop of crème fraîche can also add a delightful contrast. The deep, rich flavors make it an ideal dessert for autumn evenings, Thanksgiving gatherings, or any occasion where a truly indulgent sweet ending is desired.

Frequently Asked Questions