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
Pudding
- 1 cup dates, pitted and chopped
- 1 cup boiling water
- 3 tablespoons butter, plus more for greasing
- Salt
- 1 teaspoon baking soda
- ⅓ cup plus 1 teaspoon Demerara sugar
- ⅓ cup plus 1 teaspoon dark brown sugar
- 2 eggs
- ⅞ cup flour
- 1 teaspoon vanilla extract
Sticky Toffee Topping
- 5 tablespoons butter
- 1 cup cream
- ⅜ cup dark brown sugar
‘‘Extra’’ Sauce
- 3 tablespoons butter
- 1 ¼ cup cream, plus more for serving, if you like
- 3 tablespoons dark brown sugar
6 to 8 servings
Preparation
- Put the dates in a bowl and cover with boiling water to soften, at least 5 minutes. Heat the oven to 350 and grease a deep 9-by-13-inch baking dish.
- 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 water to the mixture; pulse until nearly smooth (specks of dates should remain visible).
- 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.)
- Meanwhile, make the topping. Melt 5 tablespoons butter in a small saucepan over medium heat, then slowly add 1 cup cream and 3/8 cup dark brown sugar, whisking continuously until the mixture bubbles gently and comes together to form a smooth mixture; turn off heat.
- 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. Repeat the process above.
- 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, 3 to 4 minutes. To serve, spoon into bowls and cover with the extra sauce. If you like, add a dollop of whipped cream.
About 1 hour
Dining and Cooking