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Gordon Ramsay Sticky Toffee Pudding

Gordon Ramsay Sticky Toffee Pudding: Indulgent & Easy Recipe

Experience the love of Gordon Ramsay's Sticky Toffee Pudding, a rich date-infused dessert with a luscious toffee sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Desserts
Cuisine: British
Calories: 352
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Chopped Dates Provides natural sweetness and moisture; substitute with dried figs for a different flavor.
  • 1 teaspoon Baking Soda Helps soften dates when mixed with boiling water.
  • 1 cup Boiling Water Soaks and softens the dates.
  • 1/2 cup Unsalted Butter Adds richness; can be replaced with vegan butter.
  • 1 cup Light Brown Sugar Sweetens the pudding with a caramel flavor; dark brown sugar can give deeper taste.
  • 1 large Egg Provides structure and richness; swap for a flax egg for vegan.
  • 1 cup All-Purpose Flour Gives structure; for gluten-free, use a gluten-free flour blend.
  • 1 teaspoon Baking Powder Acts as a leavening agent.
For the Toffee Sauce
  • 1 cup Brown Sugar Sweetens the sauce; both light and dark varieties work.
  • 1/2 cup Milk Creates smooth consistency; substitute with plant-based milk.
  • 1/2 cup Heavy Cream Imparts richness; use coconut cream for dairy-free.
  • 1/4 cup Corn Syrup Ensures a glossy finish.
  • 1/4 teaspoon Salt Balances sweetness.
  • 1 tablespoon Bourbon (optional) Elevates flavor; replace with vanilla extract for non-alcoholic.

Equipment

  • Mixing bowl
  • Electric mixer
  • Spatula
  • Baking dish
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your baking dish by greasing it lightly.
  2. Chop the dates and soak them in boiling water mixed with baking soda for 10 minutes; mash lightly after soaking.
  3. Beat the unsalted butter and light brown sugar until light and fluffy for about 4-5 minutes.
  4. Mix in one egg and fold in the soaked date mixture until well combined.
  5. Sift in the all-purpose flour and baking powder, folding carefully to combine without over-mixing.
  6. Pour the batter into the prepared baking dish and bake for 30-35 minutes until golden brown.
  7. Combine butter, brown sugar, milk, heavy cream, corn syrup, and salt in a saucepan over medium heat, stirring continuously for 5-7 minutes until smooth.
  8. Serve the warm pudding drizzled with toffee sauce and enjoy with ice cream or whipped cream.

Nutrition

Serving: 1sliceCalories: 352kcalCarbohydrates: 53gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 163mgPotassium: 280mgFiber: 2gSugar: 32gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

This pudding can be adapted for gluten-free and vegan diets. Store leftovers properly for best results.

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