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.
02Combine 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).
03Pour 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.)
04Meanwhile, 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.
05In 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.
06Pour 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.