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Gordon Ramsay’s Dreamy Sticky Toffee Pudding

Gordon Ramsay’s Dreamy Sticky Toffee Pudding You Can't Resist

Indulge in Gordon Ramsay’s Dreamy Sticky Toffee Pudding, a quintessential British dessert that combines rich toffee and date sweetness for a delightful experience.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Desserts
Cuisine: British
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Chopped Dates Consider using pitted Medjool dates for best results.
  • 1 teaspoon Baking Soda No substitutions recommended.
  • 1 cup Boiling Water Vital for soaking the dates.
  • 1/2 cup Unsalted Butter You can swap with salted butter if preferred.
  • 1 cup Light Brown Sugar Dark brown sugar can be a delightful substitute.
  • 2 Large Large Eggs No substitutions allowed.
  • 1 cup All-Purpose Flour Use gluten-free flour with adjustments for gluten-free version.
  • 1 teaspoon Baking Powder No substitutions advised.
For the Toffee Sauce
  • 1/2 cup Corn Syrup No substitutes suggested.
  • 1/2 cup Heavy Cream Coconut cream works as a dairy-free alternative.
  • 1/2 cup Milk Any plant-based milk can replace dairy.
  • 1 pinch Salt Enhances flavors throughout the dessert.
  • 2 tablespoons Bourbon Replace with vanilla extract for a family-friendly twist.

Equipment

  • Oven
  • Mixing bowl
  • Electric mixer
  • Saucepan
  • Spatula
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease your baking dish with butter or non-stick spray.
  2. In a mixing bowl, combine the chopped dates with baking soda and pour boiling water over them to soak for about 10 minutes.
  3. Beat together the unsalted butter and light brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Incorporate eggs one at a time into the creamed mixture until fully combined.
  5. Fold in the soaked date mixture, including all the liquid, into the butter and sugar mixture.
  6. Whisk together all-purpose flour and baking powder in a separate bowl.
  7. Gradually add the dry mixture to the wet batter, folding gently.
  8. Pour the batter into greased baking dish, spreading it evenly.
  9. Bake for 30-35 minutes, checking for doneness with a toothpick.
  10. While the pudding bakes, prepare the toffee sauce by melting together butter, brown sugar, milk, heavy cream, corn syrup, and salt.
  11. Once baked, pour warm toffee sauce over the pudding and serve.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 70gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 180mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure to soak the dates well for optimal moisture and sweetness. Store leftovers in an airtight container for up to 3-4 days in the fridge.

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