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

Ingredient Substitutions

• Instead of Medjool Dates: Dried figs, Raisins
• Instead of Brown Sugar: White sugar + molasses
• Instead of Unsalted Butter: Margarine
• Instead of Eggs: Flax egg (2 tbsp flaxseed meal + 6 tbsp water)
• Instead of All-Purpose Flour: Cake flour
• Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp + 1/2 tsp)
• Instead of Vanilla Extract: Maple extract
• Instead of Heavy Cream: Half-and-half (will be less rich)
• Instead of Unsalted Butter (for brown butter ice cream): Ghee
• Instead of Granulated Sugar: Brown sugar (will add flavor)
• Instead of Egg Yolks: Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)
• Instead of Unsalted Butter (for caramel sauce): Margarine
• Instead of Brown Sugar (for caramel sauce): White sugar + molasses
• Instead of Heavy Cream (for caramel sauce): Half-and-half

Equipment Needed

• Mixing Bowl
• Food Processor
• Saucepan
• Whisk
• 8‑inch Round Baking Pan
• Ice Cream Maker (optional)
• Freezer‑Safe Container
• Spatula
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Soaking dates to ensure moisture
• Achieving a smooth batter without over‑mixing
• Baking until a clean toothpick test
• Thickening the caramel sauce without burning
• Cooking the custard to the proper temperature for safe ice cream

Chef Tips from the Video

• Toast the dates lightly before soaking for a deeper caramel flavor.
• Add a splash of bourbon to the caramel sauce for an adult twist.
• Serve the dessert with a sprinkle of flaky sea salt on the ice cream for contrast.

Troubleshooting

Storage

Refrigerator: Store cake slices in an airtight container for up to 3 days. Keep caramel sauce in a jar for 1 week.

Freezer: Ice cream stays best for up to 1 month in a freezer‑safe container.

Room temperature: Do not leave assembled dessert at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the cake a day ahead and store it wrapped in plastic wrap.
• Caramel sauce can be made up to 3 days in advance; reheat gently before serving.
• Ice cream custard can be chilled overnight; churn and freeze just before serving.

Frequently Asked Questions