Description
Indulge in the classic British dessert of sticky toffee pudding with this irresistible recipe inspired by Gordon Ramsay. Featuring soft chopped dates in a moist sponge cake, drenched in a rich, velvety toffee sauce made with heavy cream and brown sugar, this dessert delivers a perfect balance of sweetness and depth. The optional bourbon adds a subtle warmth, making it a perfect treat for any occasion.
Ingredients
Scale
For the Pudding
- 1 cup Chopped Dates (Ensure they are soft for best results.)
- 1 teaspoon Baking Soda (Helps soften dates and leaven the pudding.)
- 1 cup Boiling Water (Activates the baking soda and softens the dates.)
- 1/2 cup Unsalted Butter (Use room temperature for easy creaming.)
- 1 cup Light Brown Sugar (Sweetens the pudding and contributes to its gooey texture.)
- 1 large Egg (Adds structure and richness to the batter.)
- 1 cup All-Purpose Flour (Sifting is necessary for lightness.)
- 1 teaspoon Baking Powder (Acts as a leavening agent.)
For the Toffee Sauce
- 1 cup Heavy Cream (Gives a velvety finish to the sauce.)
- 1/2 cup Corn Syrup (Adds sweetness and prevents crystallization.)
- 1 pinch Kosher Salt (Balances the sweetness in the toffee.)
- 2 tablespoons Bourbon (Optional for added depth.)
Instructions
- Soften the Dates: Place the chopped dates and baking soda into a bowl, then pour over the boiling water. Stir and let this mixture soak for about 10 minutes until the dates are soft and plump.
- Cream Butter and Sugar: In a separate mixing bowl, beat the room temperature unsalted butter and light brown sugar together until light, creamy, and fluffy, which helps build air into the batter for a light texture.
- Add Egg: Beat in the large egg to the creamed butter and sugar until fully incorporated and smooth, ensuring it adds richness and structure to the pudding.
- Combine Dry Ingredients: Sift the all-purpose flour and baking powder into the butter mixture, then fold gently to maintain lightness in the batter while evenly distributing the leavening.
- Mix Date Mixture Into Batter: Fold the softened dates and soaking liquid into the batter, combining them thoroughly but gently to create a moist sponge base filled with flavor-packed dates.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Grease a baking dish or individual pudding molds, then pour the batter evenly into the prepared dish or molds.
- Bake the Pudding: Bake for about 30 to 35 minutes or until a toothpick inserted into the center comes out clean and the pudding is risen and golden on the surface.
- Make the Toffee Sauce: While the pudding bakes, combine the heavy cream, corn syrup, kosher salt, and bourbon (if using) in a saucepan. Heat gently, stirring constantly until the sugar dissolves and the sauce is smooth and slightly thickened.
- Serve: Once baked, poke holes in the pudding and pour some of the warm toffee sauce over, allowing it to soak in. Serve the pudding warm with extra toffee sauce on the side for drizzling.
Notes
- For best results, use soft dates or soak them a little longer if they are tough.
- If you prefer a non-alcoholic version, omit the bourbon from the toffee sauce.
- The toffee sauce can be made in advance and reheated gently before serving.
- Sifting the flour is important to achieve a lighter texture in the pudding.
- Serve the pudding with vanilla ice cream or whipped cream for an extra indulgent dessert.
