I Will Never Eat Beef Wellington Again! Thanks To Gordon Ramsay…

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder (double‑acting)
• 0.25 teaspoon Salt (fine sea salt)
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 0.75 cup Granulated Sugar
• 2 Large Eggs (room temperature)
• 0.5 cup Strong Brewed Coffee (cooled)
• 0.25 cup Whole Milk
• 1 cup Medjool Dates (pitted and chopped)
• 1 teaspoon Vanilla Extract
• 0.5 cup Unsalted Butter (for toffee sauce, cut into cubes)
• 1 cup Light Brown Sugar
• 0.5 cup Heavy Cream
• 2 tablespoons Water
• 1 pinch Salt
• 1 teaspoon Vanilla Extract
• 8 scoops Vanilla Ice Cream (store‑bought, high‑quality)

Instructions

1. Prepare Dates and Coffee

   Pit and finely chop the dates. Place them in a small bowl, cover with the hot brewed coffee, and let soak for 10 minutes to soften and infuse flavor.

   Time: PT10M

2. Make Cake Batter

   In a mixing bowl, whisk together flour, baking powder, and salt. In another bowl, cream the softened butter with granulated sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each. Stir in vanilla extract, milk, and the coffee‑date mixture. Finally, fold in the flour mixture until just combined; do not over‑mix.

   Time: PT15M

3. Bake the Cake

   Preheat the oven to 350°F (175°C). Line the 8‑inch round pan with parchment paper and lightly grease the sides. Pour the batter into the pan, smoothing the top. Bake for 30‑35 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT35M

   Temperature: 350°F

4. Prepare English Toffee Sauce

   In a saucepan over medium heat, melt the butter. Add the light brown sugar, water, and a pinch of salt, stirring until the sugar dissolves. Bring to a gentle boil and cook, without stirring, for 4‑5 minutes until the mixture turns a deep amber color. Remove from heat and carefully whisk in the heavy cream (it will bubble). Stir in vanilla extract.

   Time: PT10M

5. Assemble and Serve

   Allow the cake to cool in the pan for 10 minutes, then turn out onto a serving plate. Cut the cake into four equal wedges. Place a warm wedge on each plate, add a generous scoop of vanilla ice cream beside it, and drizzle the English toffee sauce over the cake and ice cream. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

5g

Carbohydrates

55g

Fat

18g

Fiber

3g