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December 20, 2025 
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Good morning! Today we have for you:
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| Simon Hopkinson’s sticky toffee pudding, adapted by Mark Bittman. Christopher Testani for The New York Times. Food Stylist: Monica Pierini. |
Now bring us some sticky toffee pudding
There are some desserts I love so much that I’ve never tried to make, for fear that my amateur efforts will sully their good, delicious names. Peach pie. Gulab jamun. Cream buns of any kind, but especially maritozzi. Leave those to the pros, I tell myself, and just enjoy their expertly executed perfection.
And I thought sticky toffee pudding would stay in this category of Can’t Touch This desserts, until I read through this Simon Hopkinson recipe, adapted by Mark Bittman. I have most of those baking basics at home already — I just need to pick up some dates and heavy cream — and there are no tricky techniques involved, just some melting and mixing. I can definitely make my own dreamy, fudgy sticky toffee pudding at home.
As with all of our recipes, but particularly those that have been around a while, it’s well worth scrolling through the reader notes for tips and suggestions. Several readers suggest baking the sticky toffee pudding in individual ramekins, muffin tins or a smaller baking dish (8x8, instead of 9x13) for a taller cake. And to all the readers who recommend adding a splash of whiskey, rum or amaretto to the “extra” sauce — I like the way you think (and cook).
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Today’s specials
Roasted chicken thighs with cauliflower and herby yogurt: This is one of those instances when I’ll encourage you to make extra, because I think you’ll be very happy to have leftovers of this five-star Yossy Arefi dish. Tuck your extra chicken, cauliflower and yogurt sauce into pitas; pile your chicken and cauliflower on top of lentils or yellow rice (and drizzle with the sauce); roll everything into tortillas or lavash for wraps.
Baked salmon with harissa and cherry tomatoes: The cherry tomatoes in the recipe title belie just how perfect this dish is for winter, with its harissa warmth and touch of sweetness from maple syrup. This recipe from Noor Murad is already a hit: “Noor is some kind of flavour wizard,” Sunny, a reader, says. “This marinade is killer. The whole tray was mopped up by my family. Will definitely repeat!”
Mushroom Bourguignon: I love how unapologetically earthy and meaty mushrooms are, especially varieties like portobello, cremini and shiitake (and, when I can get them, maitake and oyster). Use your preferred mix in this vegetarian banger from Melissa Clark, which sears and then simmers those mushrooms with pearl onions, carrots and thyme in a red winy broth.
And before you go
The only thing better than one showstopping dessert is, of course, a table of them, arranged with flowers and tchotchkes just so, so that the spread looks like a Renaissance painting. That’s exactly what Genevieve Ko has put together for us, assembling five truly gorgeous treats from the wonder bakers Nicola Lamb and Yossy Arefi: tiramisù pie, Dubai chocolate cake, pastis Gascon, yuzu and raspberry tart and a giant Mont Blanc. Gaze upon them here, and share them with whoever’s in charge of Christmas dessert:
Thanks for reading!
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