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Gordon Ramsay Sticky Toffee Pudding Recipe

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★★★★★

4.7 from 101 reviews

A rich and indulgent Gordon Ramsay Sticky Toffee Pudding featuring tender date cake soaked in a luscious homemade toffee sauce. This classic British dessert combines moist self-raising flour cake with the natural caramel sweetness of Medjool dates, enhanced by a buttery, creamy toffee sauce for an irresistible treat.

Ingredients

Scale

Date Mixture

  • 200g dates, pitted and chopped (Medjool work best)
  • 250ml boiling water
  • 1 teaspoon baking soda

Pudding Batter

  • 85g unsalted butter, softened to room temperature
  • 140g dark brown sugar, packed
  • 2 large eggs, at room temperature
  • 175g self-raising flour, sifted
  • 1 teaspoon vanilla extract

Toffee Sauce

  • 200g dark brown sugar
  • 100g unsalted butter
  • 200ml double cream

Instructions

  1. Prepare the Date Mixture:

    Roughly chop the dates and place them in a heatproof bowl. Pour the boiling water over the dates and sprinkle in the baking soda. The mixture will bubble up; this is normal. Let it sit for at least 10 minutes to allow the dates to plump up and soften. For optimal texture, mash about half of the dates with a fork before adding to the batter.

  2. Cream Butter and Sugar:

    In a large bowl, cream the softened unsalted butter and dark brown sugar together using an electric mixer for 3-4 minutes until the mixture is light and fluffy. This step is crucial to develop the pudding’s texture.

  3. Add Eggs:

    Add the eggs one at a time, beating well after each addition. If the mixture appears curdled, stir in a tablespoon of flour to bring it back together.

  4. Fold in Flour and Vanilla:

    Gently fold in the sifted self-raising flour and vanilla extract using a figure-eight motion with a wooden spoon to avoid overmixing, which can make the pudding tough.

  5. Incorporate Date Mixture:

    Pour the softened dates along with the soaking liquid into the batter and stir just until combined. The batter will be loose, which is expected.

  6. Bake the Pudding:

    Grease an 8×8 inch baking dish and transfer the batter into it. Bake in a preheated oven at 180°C (160°C fan) for 35-40 minutes. The pudding is done when a skewer inserted in the center comes out clean and the top springs back lightly when pressed. Monitor closely after 30 minutes to avoid overbaking due to oven variations.

  7. Make the Toffee Sauce:

    In a small saucepan, combine dark brown sugar, unsalted butter, and double cream. Heat gently and stir continuously until the sugar dissolves and the sauce thickens to a luscious consistency.

  8. Serve:

    Cut the warm pudding into portions and generously pour the hot toffee sauce over each serving. Enjoy immediately for best results.

Notes

  • Use Medjool dates for their natural caramel flavor for the best taste.
  • Ensure all ingredients, especially butter and eggs, are at room temperature before starting.
  • Measure ingredients accurately to maintain baking consistency.
  • Watch the pudding closely in the last 10 minutes of baking to avoid overcooking.
  • Mashing half of the dates provides delightful texture contrast in the pudding.
  • Double cream is recommended for the toffee sauce for its thickness and richness.

Keywords: Sticky Toffee Pudding, Gordon Ramsay, date pudding, toffee dessert, British dessert, sticky toffee cake, homemade pudding recipe

Find it online: https://spiceupwithsophie.com/gordon-ramsay-sticky-toffee-pudding-recipe-2/