24 Hours At Gordon Ramsay's Restaurants

Ingredients

• 200 g Pitted Dates (chopped)
• 250 ml Boiling Water (hot)
• 1 tsp Baking Soda (helps soften dates)
• 100 g Unsalted Butter (softened for batter)
• 150 g Light Brown Sugar (packed)
• 2 Large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure)
• 150 g Self‑Rising Flour (sifted)
• 1 pinch Salt (optional)
• 100 g Unsalted Butter (for sauce) (cut into cubes)
• 200 g Light Brown Sugar (for sauce) (packed)
• 200 ml Heavy Cream (full‑fat)
• 1 tsp Vanilla Extract (for sauce) (pure)
• 1 pinch Salt (for sauce) (optional)

Instructions

1. Preheat Oven

   Set the oven to 180°C (350°F) and let it fully preheat.

   Time: PT5M

   Temperature: 180°C

2. Soak Dates

   Combine chopped dates, boiling water, and baking soda in a mixing bowl. Let sit for 10 minutes to soften.

   Time: PT10M

3. Cream Butter and Sugar

   In a separate bowl, beat the softened butter with 150 g light brown sugar until light and fluffy, about 5 minutes.

   Time: PT5M

4. Add Eggs

   Add the eggs one at a time, beating well after each addition.

   Time: PT2M

5. Flavor with Vanilla

   Stir in 1 tsp vanilla extract.

   Time: PT1M

6. Combine Dry Ingredients

   Fold in the sifted self‑rising flour and a pinch of salt, then add the softened date mixture (including the liquid). Mix just until combined.

   Time: PT3M

7. Prepare Baking Dish

   Line the 8×8‑inch baking dish with parchment paper and lightly grease the paper. Transfer the batter into the dish and smooth the top with a spatula.

   Time: PT2M

8. Bake the Pudding

   Place the dish in the preheated oven and bake for 30 minutes, or until the top is golden and a skewer inserted into the center comes out clean.

   Time: PT30M

   Temperature: 180°C

9. Make Toffee Sauce

   While the pudding bakes, melt 100 g butter in a small saucepan over medium heat. Add 200 g brown sugar and stir for 2 minutes until dissolved.

   Time: PT2M

10. Finish Sauce

    Stir in the heavy cream, bring to a gentle simmer, and cook for 3 minutes until the sauce thickens slightly. Remove from heat and add 1 tsp vanilla and a pinch of salt.

    Time: PT3M

11. Soak the Pudding

    Remove the baked pudding from the oven, poke several holes over the surface with a fork, and pour half of the warm toffee sauce over it. Let it sit for 5 minutes to absorb the sauce.

    Time: PT5M

12. Serve

    Cut the pudding into squares, drizzle with the remaining sauce, and serve warm with a scoop of vanilla ice cream if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g