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.
Sticky Toffee Pudding
Soft and sweet brown sugar sponge cakes soaked in a warm toffee sauce. Sticky Toffee Pudding is a rich and comforting dessert you will love!
Prep: 30min
Total: 55min
Serving Size: 1 serving
Nutrition Facts: calories 357 kcal, Carbohydrate 46 g, Protein 3 g, Fat 19 g, Saturated Fat 12 g, Cholesterol 84 mg, Sodium 167 mg, Fiber 2 g, Sugar 33 g, servingSize 1 serving
Ingredients:
- 7 oz medjool dates (approximately 7-10 dates)
- ¾ cup boiling water
- 1 teaspoon baking soda
- 5 tablespoons unsalted butter (softened)
- 2 tablespoons unsulphured molasses
- ⅓ cup brown sugar (packed)
- 2 large eggs* (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- ¾ cup heavy cream
- ¾ cup brown sugar (packed)
- 2 teaspoons unsulphured molasses (teaspoons, not tablespoons)
- pinch salt
- ½ teaspoon pure vanilla extract
- heavy cream, whipped cream, vanilla ice cream, and/or flaky sea salt (optional)
Instruction:
- Grease ramekins (preferred)** or see notes for other pan sizes. Transfer the batter to the prepared pans and smooth the top. Bake until a toothpick inserted into the center comes out clean. Depending on the size of your ramekins this can be anywhere from 20-25 minutes. Be careful not to overbake. Place on a wire rack to cool.
- In a medium saucepan, melt the butter. Add the cream, brown sugar, molasses, and salt. Bring the mixture to a simmer, whisking occasionally, and simmer for 5-8 minutes. Whisk in vanilla and set aside to cool slightly; it will thicken as it cools.
- Serve the cake warm, drizzled with extra toffee sauce. Garnish with heavy cream, whipped cream, ice cream, and/or a sprinkle of flaky sea salt.
Sticky Toffee Pudding
Here’s a figgy twist on an old English favorite. Don’t expect American pudding; in Great Britain, “pudding” means dessert, and this one is fantastic. Don’t skip the sauce; adding whipped cream or vanilla ice cream wouldn’t hurt, either. For a version using alternative sweeteners, see the baker’s tips below.
Prep: 35min
Total: 58min
Yield: 6
Serving Size: 1 cake (167g)
Nutrition Facts: servingSize 1 cake (167g), calories 540 calories, Carbohydrate 62g, Cholesterol 115mg, Fiber 3g, Protein 5g, Sodium 510mg, Sugar 43g, Fat 31g, Saturated Fat 19g, Trans Fat 1g
Ingredients:
- 1 cup (156g) double diced figs or chopped dried dates
- 2/3 cup (152g) water boiling
- 4 tablespoons (57g) butter at room temperature at least 65°F
- 1/4 cup (53g) light brown sugar or dark brown sugar packed
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg at room temperature
- 2 tablespoons (43g) molasses
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 cup (120g) King Arthur Unbleached Cake Flour
- 1/4 teaspoon baking soda
- 1/2 cup (99g) King Arthur Baker’s Special Sugar*
- 6 tablespoons (85g) butter cold
- 1/4 teaspoon salt omit if using salted butter
- 3/4 cup (170g) heavy cream
Instruction:
Preheat the oven to 350°F. Butter six 3/4-cup silicone baking cups or oven-safe custard cups. Combine the figs (or dates) and boiling water, and set aside., To make the cake: Beat the 4 tablespoons (57g) butter, brown sugar, salt, and baking powder until fluffy., Beat in the egg, then the molasses and vanilla, then the flour., Purée the figs and water in a food processor or blender. Add the baking soda, and stir into the batter., Scoop into the prepared baking cups, placing a scant half cup batter in each. Place the molds on a baking sheet., Bake the cakes for 18 to 22 minutes, until a cake springs back when lightly pressed in the center. Remove from the oven, and cool in the molds or cups., To make the sauce: Cook the sugar, butter, and salt over medium heat until the mixture is a deep amber color; watch closely to prevent burning., Carefully mix in the cream. Cook the mixture until it’s thick enough to coat a spoon., Unmold the cakes and serve with the sauce.
Sticky Toffee Pudding
The only Sticky Toffee Pudding recipe you’ll ever want to make and eat! Soft, fluffy and moist sponge cake doused in a decadent toffee sauce and finished with dollops of whipped cream and even more toffee sauce.
Prep: 10min
Total: 60min
Serving Size: 1 serving
Nutrition Facts: calories 683 kcal, Carbohydrate 84 g, Protein 5 g, Fat 38 g, Saturated Fat 24 g, Cholesterol 149 mg, Sodium 264 mg, Fiber 2 g, Sugar 66 g, servingSize 1 serving
Ingredients:
- 1/2 cup (1 stick) unsalted butter, softened
- 24 dates, pitted and chopped ((5 ounces))
- 1 1/2 cups water
- 1 1/2 cups dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- ¼ teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/2 cups dark brown sugar
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups heavy cream
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
Instruction:
- Place all toffee sauce ingredients into a saucepan and gently stir together. Simmer over medium heat until an amber sauce has formed and is thick enough to coat the back of a wooden spoon, about 10 minutes. Stir and remove from heat.
- Place the sticky toffee pudding back into the oven for 5 minutes, until the toffee sauce begins to bubble. Remove from oven and slightly cool.
- Place all the ingredients into a small bowl and whisk together until a soft peaks form.
- Scoop some pudding into a shallow bowl and top with a dollop of whipped cream. Finish with a drizzle of toffee sauce and serve.
Gordon Ramsay Makes a Sticky Toffee Pudding in a Microwave?!? | Ramsay in 10
FAQ
Is figgy pudding the same as sticky toffee pudding?
What are the ingredients for Mary Berry’s sticky toffee pudding?
- 100g/3½oz butter, softened, plus extra for greasing.
- 175g/6oz light muscovado sugar.
- 2 large free-range eggs.
- 225g/8oz self-raising flour.
- 1 tsp baking powder.
- 1 tsp bicarbonate of soda.
- 3 tbsp black treacle.
- 275ml/9½fl oz full-fat milk.
Does America have sticky toffee pudding?
What’s the difference between sticky toffee pudding and sticky date pudding?
