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Gordon Ramsay Sticky Toffee Pudding

Gordon Ramsay Sticky Toffee Pudding

Experience the warm embrace of Gordon Ramsay Sticky Toffee Pudding, a quick and vegetarian-friendly dessert that impresses at any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 8 ounces Chopped Dates Ensure they are pitted for a smooth texture.
  • 1 teaspoon Baking Soda Softens the dates when combined with boiling water.
  • 1/2 cup Unsalted Butter Can be substituted with margarine for a dairy-free option.
  • 1 cup Light Brown Sugar Demerara sugar can be used for a more robust taste.
  • 1 large Egg Ensure it's at room temperature for better incorporation.
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour if needed.
  • 1 teaspoon Baking Powder Important for a light and fluffy texture.
For the Toffee Sauce
  • 1 cup Heavy Cream Switch to coconut cream for a non-dairy option.
  • 1/2 cup Milk Can be replaced with almond milk if desired.
  • 1/2 cup Corn Syrup Honey can be a substitute for a different flavor profile.
  • 2 tablespoons Bourbon Replace with vanilla extract for a non-alcoholic version.
  • 1 pinch Salt Enhances sweetness and flavor balance.

Equipment

  • mixing bowls
  • Electric Mixer
  • saucepan
  • baking dish
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly.
  2. Soak chopped dates in a medium bowl with baking soda and boiling water for 10 minutes.
  3. Cream together unsalted butter and light brown sugar for 3-5 minutes until light and fluffy.
  4. Add the egg and fold in the prepared date mixture until just combined.
  5. In a separate bowl, sift together all-purpose flour and baking powder, then add to the wet ingredients.
  6. Fold the dry ingredients into the wet mixture gently until just combined.
  7. Pour the batter into the prepared baking dish and bake for 30-35 minutes until a toothpick comes out clean.
  8. Prepare the toffee sauce by melting butter, brown sugar, milk, heavy cream, corn syrup, and salt in a saucepan over medium heat.
  9. Serve the pudding warm with drizzled toffee sauce, optionally with vanilla ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 90mgIron: 1mg

Notes

Use fresh, pitted dates for best flavor. Ensure your egg is room temperature for better blending into the batter. Adjust sweetness of the toffee sauce as needed and warm the pudding slightly before serving if made ahead.

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