Gordon Ramsay Steak Sticky Toffee Pudding Most Popular Las Vegas Dessert but is it the best? paris

Ingredients

• 1 cup Medjool Dates (pitted and roughly chopped)
• 1/2 cup Brown Sugar (packed)
• 1/2 cup Unsalted Butter (melted, divided (1/4 cup for cake, 1/4 cup for caramel))
• 2 large Eggs (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1 tsp Baking Powder (ensure fresh)
• 1/4 tsp Salt (fine sea salt)
• 1 tsp Vanilla Extract (pure)
• 1 cup Heavy Cream (for ice cream base)
• 2 tbsp Unsalted Butter (for brown butter ice cream) (to brown, then used in custard)
• 2 tbsp Granulated Sugar (for ice cream custard)
• 2 Egg Yolks (large, room temperature)
• 1/4 cup Unsalted Butter (for caramel sauce) (cut into pieces)
• 1/2 cup Brown Sugar (for caramel sauce) (packed)
• 1/2 cup Heavy Cream (for caramel sauce) (room temperature)
• 1 pinch Salt (for caramel sauce) (fine sea salt)

Instructions

1. Soak Dates

   Place the chopped dates in a small bowl, add 1/4 cup hot water, and let them soften for 10 minutes. Drain any excess liquid before using.

   Time: PT10M

2. Prepare Cake Batter

   In the food processor combine softened dates, 1/2 cup brown sugar, 1/4 cup melted butter, eggs, and vanilla. Pulse until smooth. Add sifted flour, baking powder, and salt; pulse a few more times just to incorporate. Scrape the batter into a greased 8‑inch round pan.

   Time: PT15M

3. Bake the Cake

   Preheat the oven to 350°F. Bake the cake for 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

   Time: PT35M

   Temperature: 350°F

4. Make Toffee Caramel Sauce

   In a saucepan melt 1/4 cup butter over medium heat. Stir in 1/2 cup brown sugar and cook 2 minutes until fragrant. Slowly whisk in 1/2 cup heavy cream; continue to simmer 5 minutes, stirring, until the sauce thickens and coats the back of a spoon. Add a pinch of salt, then remove from heat.

   Time: PT7M

5. Prepare Brown Butter Ice Cream Base

   Melt 2 tbsp butter in a saucepan over medium heat until it turns golden brown and smells nutty (about 3 minutes). Add 2 tbsp granulated sugar and whisk until dissolved. Whisk in 2 egg yolks and cook, stirring constantly, for 5 minutes until the mixture thickens enough to coat the back of a spoon. Remove from heat, stir in 1 cup heavy cream, and chill the custard in the refrigerator for at least 2 hours.

   Time: PT8M

6. Churn and Freeze Ice Cream

   Pour the chilled custard into an ice‑cream maker and churn according to the manufacturer’s instructions (about 20 minutes) until it reaches a soft‑serve consistency. Transfer to a freezer‑safe container, smooth the top, and freeze for at least 2 hours before serving.

   Time: PT20M

7. Assemble Dessert

   Slice the cooled cake, drizzle each slice generously with warm toffee caramel sauce, and top with a scoop of brown butter ice cream. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

3g