Description
Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert that perfectly combines a rich, moist sponge cake with sweet Medjool dates and a decadent toffee sauce. This indulgent treat is best served warm, drizzled with homemade toffee sauce and paired with a scoop of vanilla ice cream. Whether it’s a cozy family dinner or an elegant gathering, this pudding is sure to delight your guests and leave them craving more.
Ingredients
Scale
- 1 cup Medjool dates, chopped
- 1 cup water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 cup heavy cream
- 3/4 cup dark brown sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8-inch square baking dish.
- In a saucepan, combine chopped dates and water; bring to a boil, then simmer for about 5 minutes until softened. Let cool.
- In a large bowl, cream together unsalted butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Gradually fold in flour and baking powder, then stir in the cooled date mixture until well combined.
- Pour the batter into the prepared dish and bake for 30-35 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 330
- Sugar: 38g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: Use fresh Medjool dates for optimal flavor. Serve with extra toffee sauce on the side for personalization. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.