Description
Gordon Ramsay Sticky Toffee Pudding – Decadent dessert with dates, rich toffee sauce, and warm spices. Irresistibly indulgent and comforting.
Ingredients
Scale
- 8 oz (225g) pitted dates, finely chopped
- 1 cup (240ml) boiling water
- 1 teaspoon baking soda
- 1¾ cups (210g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 tablespoons (57g) unsalted butter, softened
- ¾ cup (150g) packed dark brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Step 1: Prepare the Date Mixture Place your finely chopped dates in a medium bowl. Bring water to a boil, then pour it over the dates. Immediately add the baking soda (it will foam up – this is normal!) and stir. The baking soda helps break down the dates’ fibers, creating that signature soft texture. Let this mixture sit for 10 minutes until the dates have softened completely and the mixture has cooled slightly.
- Step 2: Prepare Your Baking Dish Preheat your oven to 350°F (175°C). Butter an 8×8-inch (20x20cm) square baking dish thoroughly, making sure to get into all corners. A light dusting of flour will ensure nothing sticks. If you want perfect individual puddings like Chef Ramsay serves, you can use 8 buttered ramekins instead.
- Step 3: Make the Pudding Batter In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and brown sugar until light and fluffy, about 3 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Carefully fold in the flour mixture until just combined – don’t overmix! Finally, fold in the date mixture (including any liquid) until evenly distributed throughout the batter.
- Step 4: Bake the Pudding Pour the batter into your prepared baking dish. Smooth the top with a spatula and tap the dish gently on the counter to remove any air bubbles. Bake for 30-35 minutes (or 20-25 minutes for individual ramekins) until the center is set and a toothpick inserted comes out clean. The top should spring back slightly when pressed. While it’s baking, your kitchen will fill with an amazing caramel-like aroma.
- Step 5: Prepare the Toffee Sauce While the pudding bakes, make your toffee sauce. In a medium saucepan over medium heat, combine the brown sugar and butter. Stir until the butter melts completely and the mixture is smooth. Gradually whisk in the heavy cream, bringing the mixture to a gentle simmer. Cook for about 5 minutes, stirring constantly, until the sauce thickens slightly. Remove from heat and stir in the vanilla extract and sea salt.
- Step 6: Serve Remove the pudding from the oven and let it cool slightly, about 10 minutes. While still warm, poke several holes across the top with a skewer or fork. Pour about one-third of the warm toffee sauce over the pudding, allowing it to soak in. To serve, cut into squares (or unmold individual puddings), plate, and drizzle generously with more warm toffee sauce. For the full Gordon Ramsay experience, add a scoop of vanilla ice cream that will melt gloriously into the warm pudding and sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 36g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg