Gordon Ramsay’s sticky toffee pudding recipe is the perfect take on this beloved British dessert, filled with the rich flavor of fresh dates, malty brown sugar, and a blend of other delicious ingredients.
INGREDIENTS
For the Pudding
- 5 ounces Dates
- 1/2 teaspoon Baking Soda
- 1/4 cup Boiling Water
- 3 tablespoons Unsalted Butter
- 6 tablespoons Light Brown Sugar
- 1 Egg
- 3/4 cup All-Purpose Flour
- 1/2 teaspoon Baking Powder
For the Toffee Sauce
- 1/2 cup Unsalted Butter
- 1 cup Brown Sugar
INSTRUCTIONS
- Soak the dates in a bowl with boiling water and baking soda, and let them sit for 10 minutes.
- In a large bowl, add room-temperature unsalted butter.
- Stir in the brown sugar and mix with a hand mixer, scraping the sides as needed to ensure everything is well combined.
- Crack an egg into the mixture and gently mix it in, scraping the sides again to fully incorporate.
- Add the flour and mix until smooth.
- Blend the soaked dates into a puree, then fold it into the batter until well combined.
- Grease your ramekins or muffin tins with room-temperature butter using a pastry brush.
- Transfer the batter into the prepared ramekins or muffin tin. Bake in a preheated 350°F oven for 18–20 minutes, or until a toothpick comes out clean when inserted in the center.
- For the toffee sauce, add brown sugar to a saucepan.
- Add unsalted butter and cook until the sauce thickens and becomes sticky and caramelized.
- Once the pudding and sauce are ready, serve by placing the cake on a plate and drizzling with the toffee sauce.
- Garnish with ice cream or crème fraîche and enjoy!
