Description
Gordon Ramsay’s Sticky Toffee Pudding is a rich and moist dessert, featuring a delectable toffee sauce that adds the perfect sweetness.
Ingredients
Scale
- 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
- ½ teaspoon baking soda
- ¼ cup boiling water
- 3 tablespoons (42g) unsalted butter, room temperature
- 6 tablespoons (84g) light brown sugar
- 1 egg
- ½ cup + 2 tablespoons (78g) all purpose flour
- ½ teaspoon baking powder
- For the Toffee Sauce:
- ½ cup (113g, 1 stick) unsalted butter
- 1 cup (225g) packed brown sugar
- 2 tablespoons (30ml) milk
- 2 tablespoons (30ml) heavy cream
- 2 tablespoons (35g) corn syrup
- Tiny pinch kosher salt
- 2 tablespoons (30ml) bourbon
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the chopped dates with baking soda and boiling water. Let it sit for 10 minutes.
- In a separate bowl, cream the butter and brown sugar until light and fluffy.
- Add the egg to the butter mixture and mix well.
- Incorporate the date mixture into the butter mixture.
- In another bowl, whisk together the flour and baking powder, then fold it into the wet ingredients.
- Pour the batter into a greased baking dish and bake for 30-35 minutes.
- While the pudding bakes, prepare the toffee sauce by melting together the butter, brown sugar, milk, heavy cream, corn syrup, salt, and bourbon in a saucepan over medium heat.
- Once the pudding is done baking, drizzle the warm toffee sauce over the top and serve.
Notes
- For an extra touch, serve with vanilla ice cream or whipped cream.
- Make sure the dates are pitted for a smoother texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg