Trying Gordon Ramsay's Sticky Toffee Pudding

Ingredients

• 1 cup Pitted Dates (chopped roughly)
• 1 cup Boiling Water (freshly boiled)
• 4 tablespoons Unsalted Butter (softened, divided)
• 1 cup Brown Sugar (packed)
• 1 cup Heavy Cream (for sauce)
• 2 Eggs (large, room temperature)
• 1 cup All-Purpose Flour (sifted)
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

Instructions

1. Soak Dates

   Place the chopped dates in a mixing bowl and pour the boiling water over them. Let sit until the mixture is soft and the dates have broken down, about 5 minutes.

   Time: PT5M

2. Blend Date Mixture

   Using a fork or immersion blender, mash the soaked dates into a thick paste.

   Time: PT2M

3. Make Toffee Sauce

   In a saucepan over medium heat, melt 2 Tbsp butter, then stir in the brown sugar. Cook, stirring constantly, until the mixture bubbles and turns a deep amber, about 3 minutes. Slowly whisk in the heavy cream and the remaining 2 Tbsp butter; simmer for another 2 minutes until glossy.

   Time: PT5M

   Temperature: Medium heat

4. Prepare Batter

   In a separate bowl, whisk together the eggs, vanilla extract, and salt. Add the remaining 1 cup flour and baking powder, mixing until just combined. Fold in the date paste and 2 Tbsp softened butter until evenly distributed.

   Time: PT5M

5. Combine Batter and Sauce

   Pour half of the warm toffee sauce into the bottom of the prepared baking dish. Spoon the batter over the sauce, spreading gently. Drizzle the remaining sauce on top, allowing it to seep into the batter.

   Time: PT3M

6. Bake

   Place the dish in a pre‑heated oven at 350°F (175°C) and bake for 15‑18 minutes, until the top is golden and a toothpick inserted near the center comes out with a few moist crumbs.

   Time: PT18M

   Temperature: 350°F

7. Serve

   Allow the pudding to rest for 2 minutes, then serve warm, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

55 g

Fat

12 g

Fiber

2 g