I Made Gordon Ramsay's Most Famous Dessert

Ingredients

• 0.75 cup Dates (pitted, roughly chopped)
• 0.5 tsp Baking Soda (aluminum‑free)
• 3 tbsp Unsalted Butter (softened, room temperature)
• 6 tbsp Light Brown Sugar (packed)
• 1 piece Large Egg (room temperature)
• 0.63 cup All-Purpose Flour (sifted)
• 0.5 tsp Baking Powder (double‑acting)
• 0.5 cup Unsalted Butter (cut into pieces for sauce)
• 1 cup Packed Brown Sugar (dark brown)
• 2 tbsp Milk (whole milk)
• 2 tbsp Heavy Cream (35% fat)
• 2 tbsp Corn Syrup (light corn syrup)
• 1 pinch Flaky Sea Salt (like Maldon)
• 2 tbsp Bourbon (optional, for flavor)
• 0.5 cup Vanilla Ice Cream (softened for scooping)

Instructions

1. Soak and Prepare Dates

   Roughly chop 3/4 cup pitted dates, place in a bowl, pour boiling water to cover, press down, let sit 10 minutes, then stir in 1/2 tsp baking soda.

   Time: PT12M

2. Cream Butter and Sugar

   In the stand mixer, combine 3 tbsp softened unsalted butter and 6 tbsp light brown sugar; beat on medium speed for 1 minute until fluffy.

   Time: PT2M

3. Add Egg

   Add the egg to the butter‑sugar mixture and beat until well combined.

   Time: PT1M

4. Incorporate Dry Ingredients

   With the mixer on low, add 0.63 cup sifted all‑purpose flour and 1/2 tsp baking powder; mix just until combined.

   Time: PT2M

5. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Blend Date Puree

   Transfer the soaked dates and their liquid to a blender; blend until a smooth paste forms.

   Time: PT2M

7. Combine Date Puree with Batter

   Add the date puree to the batter in the mixer; mix on low until evenly incorporated.

   Time: PT2M

8. Prepare Baking Vessel

   Butter the inside of a small Dutch oven (cocotte) thoroughly, wipe excess with a paper towel, dust with flour, shake to coat, and tap out excess flour.

   Time: PT3M

9. Bake the Pudding

   Pour the batter into the prepared Dutch oven, smooth the top, and bake in the preheated oven for 17–19 minutes, or until a skewer comes out clean and the top is golden.

   Time: PT18M

   Temperature: 350°F

10. Make Toffee Sauce

    While the pudding bakes, melt 1/2 cup butter in a saucepan, add 1 cup brown sugar, 2 tbsp milk, 2 tbsp heavy cream, 2 tbsp corn syrup, and a pinch of flaky sea salt; bring to a boil and cook 3 minutes. Remove from heat, stir in 2 tbsp bourbon, and let cool slightly.

    Time: PT8M

11. Soften Ice Cream

    Let vanilla ice cream sit at room temperature for a couple of minutes so it softens for easy scooping.

    Time: PT2M

12. Serve

    Turn the baked pudding onto a serving plate, place a scoop of vanilla ice cream on top, and drizzle warm toffee sauce over everything. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

380

Protein

5g

Carbohydrates

55g

Fat

15g

Fiber

2g