One of my most popular recipes on my blog is my review of Gordon Ramsay’s Sticky Toffee and Chocolate Pudding. I had never tasted sticky toffee pudding before but now I actually prefer this to plum pudding. This recipe has become one of my favourite desserts over the holidays and has since become an annual tradition.
The original post was written the first year I had my blog, and has consistently done well. When I look back at the photos from this post, I laugh at how bad they are, I’ve come a long way! Since this dessert is one of my favourite recipes, I wanted to do the post justice and decided to reshoot the sticky toffee pudding this year.
I also modified the recipe a bit, as my current boyfriend is lactose intolerant. I substituted the double cream with coconut milk and it worked out very well. The coconut milk adds a light, creaminess to the sauce, but needs to simmer a little longer to reduce and thicken. I also omitted the cocoa for this version, because my taste buds have changed over the years and don’t like sweet desserts as much as I used to.
I’m still a big Gordon Ramsay fan and have blogged a few of his recipes throughout the years like his deliciously fluffy scrambled eggs. These days I’m busy creating my own recipes and look to him more for tips and techniques. But I still love how easy this recipe is, and his sticky toffee pudding continues to impress my friends and family. Light and fluffy, this slightly bittersweet pudding soaks up the lightly salted toffee sauce perfectly, and is a delightful dessert to indulge in over the holidays.
Preheat the oven to 375F. Butter a sponge cake mold and line with parchment paper. Butter the parchment paper as well, ensuring that all the sides are properly covered. Instead of a sponge cake mold, 8 x 175ml-200ml pudding basins can be used as well.
Place the dates, sugar and water in a saucepan and simmer gently for 10 minutes until the sugar has dissolved and the dates are soft.
Leave to cool, then blend in a Magic Bullet or similar food processor until smooth.
In a large bowl, whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
In a separate small bowl, sift together the flour, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined.
Carefully pour into the prepared baking dish of choice and bake for 25-30 minutes or until a toothpick emerges fairly clean when inserted in the thickest part.
For the toffee sauce:
Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. Reduce sauce until thickened, about 10 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
When the pudding is cool enough to handle, but still warm, run a small knife along the sides, then invert onto a serving plate. Peel off the baking parchment. Pour a generous drizzle of warm toffee sauce over the puddings and serve immediately.