Description
Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert featuring a moist date cake soaked in a rich, indulgent toffee sauce. This comforting treat is perfect for cozy gatherings and pairs beautifully with vanilla ice cream or whipped cream.
Ingredients
Date Pudding
- 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
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: Set your oven to 350°F (175°C) to prepare for baking the pudding.
- Prepare the dates: In a bowl, combine the chopped dates with baking soda and boiling water, allowing them to soften and absorb moisture for 10 minutes.
- Cream butter and sugar: In another bowl, beat the butter and light brown sugar together until the mixture is light and fluffy, which incorporates air for a tender crumb.
- Add the egg: Mix the egg into the butter and sugar mixture thoroughly to combine all wet ingredients.
- Combine date mixture: Stir the softened date mixture into the creamed butter mix until well integrated.
- Mix dry ingredients: Whisk together the all-purpose flour and baking powder in a separate bowl, then fold these dry ingredients gently into the wet mixture to form the batter without overmixing.
- Bake the pudding: Pour the batter into a greased baking dish and bake in the preheated oven for 30 to 35 minutes or until a skewer inserted into the center comes out clean.
- Prepare toffee sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add the brown sugar, milk, heavy cream, corn syrup, salt, and bourbon, stirring continuously until the sauce is smooth and bubbly.
- Serve: Remove the baked pudding from the oven and drizzle it generously with the warm toffee sauce. Serve immediately, optionally with vanilla ice cream or whipped cream for extra indulgence.
Notes
- For an extra touch, serve with vanilla ice cream or whipped cream to balance the rich flavors.
- Make sure the dates are pitted for a smoother texture and easier mixing.
- The bourbon in the toffee sauce can be omitted if serving children or for a non-alcoholic version, substituting with extra milk or cream.
- Use a greased baking dish to prevent sticking and ensure easy serving.
- Let the pudding rest a few minutes before serving to allow the flavors to meld.
