Tag Archives: holiday dessert

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

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.

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

51

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 60 minutes

Yield: 8 servings

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Ingredients

    For the pudding:
  • 1 cup medjool dates, pitted and chopped
  • 3/4 cup packed dark brown sugar
  • 1 cup water
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tbsp espresso, cooled
  • 3 large eggs
  • 1 ¼ cup plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon sea salt
  • For the toffee sauce:
  • 1 cup coconut milk
  • 1/2 cup dark brown sugar
  • 1/3 cup unsalted butter
  • 1/4 teaspoon salt

Instructions

    For the pudding:
  1. 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.
  2. 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.
  3. Leave to cool, then blend in a Magic Bullet or similar food processor until smooth.
  4. In a large bowl, whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  5. 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.
  6. 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.
  7. For the toffee sauce:
  8. 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.
  9. 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.
http://iseehungrypeople.net/2016/12/05/gordon-ramsays-dairy-free-sticky-toffee-pudding/

Gordon Ramsay's Dairy Free Sticky Toffee Pudding

Gordon Ramsay’s Dairy Free Sticky Toffee Pudding

What dairy free desserts do you like to make over the holidays?  Did you like this dairy-free version of Gordon Ramsay’s Sticky Toffee Pudding?  Let me know!

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are perfectly moist and are totally addictive!  Gingerbread is my favourite holiday flavour and over the years I’ve made lots of gingerbread recipes.  Everything from gingerbread bacon cookies to gingerbread stuffing, I love experimenting with this flavour.  Surprisingly, I had yet to make cupcakes, so for an upcoming holiday party I decided to bring a vegan dessert.  I love the richness of vegan treats and adore a cream cheese frosting (the best kind!).  I also had to make them dairy free for my boyfriend, so with that in mind I set out to make these ultimate vegan cupcakes.

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

These spiced vegan cupcakes are spongy and stay moist because of the baking soda combined with the coconut oil, which also added to the sweetness.  I used homemade apple sauce as a natural sweetener as well as a binder and it worked like a charm.  I find it so satisfying to bake without processed sugar.  For the topping,  I chose Daiya cream cheese as this brand really tastes like the real thing.  The frosting turned out amazing!  Dairy-free, creamy and fluffy, I actually prefer this to the regular version.  I couldn’t stop eating the leftovers!

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting.  A nice light, low sugar dessert for the holiday season!

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

51

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 12 cupcakes

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

These to-die-for, oh-so-moist Vegan Gingerbread Cupcakes With Orange Cream Cheese Frosting are full of spiced flavour, with a kick of citrus and are topped with a velvety, tangy frosting. A nice light, low sugar dessert for the holiday season!

Ingredients

    For the cupcakes:
  • ¼ cup fresh orange juice
  • 1 ¼ cups all-purpose flour
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 3/4 cup unsweetened apple sauce
  • ¼ cup coconut oil
  • ½ cup pure molasses
  • 1 teaspoon baking soda
  • For the frosting
  • 1 container (227 g) of Daiya cream cheese (or similar dairy free cream cheese)
  • ¼ cup unsweetened apple sauce
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • 1 ½ cups confectioners' sugar
  • zest of one orange
  • 2 teaspoons fresh orange juice
  • 12 small pieces of crystallized ginger
  • 1 teaspoon freshly grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon thinly sliced crystallized ginger

Instructions

  1. Preheat oven to 350°F and line a twelve cup muffin tray with liners. Heat orange juice in a small pot until it boils.
  2. Into a medium bowl whisk together the flour, ginger, cinnamon, cloves, nutmeg, cayenne pepper and the salt.
  3. In the bowl of an electric mixer mix apple sauce, coconut oil and molasses until combined.
  4. In a measuring cup combine the baking soda with 1/4 cup heated orange juice and stir the mixture to dissolve the baking soda. Stir the juice into the molasses mixture.
  5. Add the dry ingredients to the wet ingredients a little at a time until evenly combined, making sure to scrap the sides with a spatula.
  6. Spoon the batter into the liners, filling them halfway. Bake for 20 minutes, or until a toothpick comes out clean. Don't worry if the cupcakes are flat or slightly indented on top. Transfer the cupcakes to a wire rack to cool.
  7. In the bowl of an electric mixer, beat together the cream cheese, apple sauce, coconut oil and vanilla until combined. Slowly add the icing sugar, 1/4 cup at a time, gradually increasing the speed of the mixer until all the sugar is mixed in. Beat on high until smooth and fluffy.
  8. Beat in the orange zest and juice and the chill the frosting for at least 30 minutes in the fridge.
  9. Spread the frosting on the cooled cupcakes and top each one with a piece of ginger.
http://iseehungrypeople.net/2016/11/21/vegan-gingerbread-cupcakes-orange-cream-cheese-frosting/

What is your favourite vegan cupcake recipe?  Do you love gingerbread and cream cheese frosting as much as me? 

Vegan Gingerbread Cupcakes Orange Cream Cheese Frosting

Vegan Gingerbread Cupcakes with Orange Cream Cheese Frosting

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

This is my review of Gordon Ramsay’s recipe for Sticky Toffee and Chocolate Pudding from his Cooking For Friends cookbook.   Over the past few years, I’ve really gotten into Gordon Ramsay.  When he first came screaming onto the Food Network scene I thought he was a bit silly, but then I became addicted to Kitchen Nightmares.  I bought a few of his cookbooks and really enjoyed his recipes, they were simple and had great flavours.  I even went to his Maze restaurant in Prague and was pretty impressed.  So when I was looking for a new dessert for the holidays, I immediately looked to Gordon for inspiration.  This sticky toffee pudding was also featured on his TV shows, so I decided to try out this dish instead of my usual plum pudding. * this recipe has since been updated

I opted to use my sponge cake mold instead of the pudding basins as I thought the mold made a nicer presentation.  I cut a hole in the sheet of parchment paper to fit over the mold, and added a few small pieces on the sides to cover the whole pan.  I also modified the recipe to be a little more user friendly, because I don’t own a food processor. 

Spongy and moist, this sticky toffee pudding was a hit!  With just a hint of chocolate and some added sweetness from the dates, the pudding wasn’t too sweet.  Plum pudding is too rich in comparison.  The dessert is topped with a creamy toffee sauce that is lightly salted and balanced the dish out nicely.  Gordon Ramsay’s Sticky Toffee and Chocolate Pudding is a delicious dessert to indulge in while snuggled up by the fire, while watching a Kitchen Nightmares marathon on a snowy winter’s night.

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

51

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Ingredients

    For the pudding:
  • 1 cup medjool dates, pitted and chopped
  • 3/4 cup packed dark brown sugar
  • 1 cup water
  • 1/2 cup unsalted butter, softened
  • 1 tsp vanilla extract
  • 1 tbsp espresso, cooled
  • 3 large eggs
  • 1 ¼ cup plain flour
  • 3 ¼ tablespoons cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon sea salt
  • For the toffee sauce:
  • 1 cup double cream
  • 1/2 cup dark brown sugar
  • 1/3 cup unsalted butter
  • 1/4 teaspoon sea salt

Instructions

    For the pudding:
  1. 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.
  2. 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.
  3. Leave to cool, then blend in a Magic Bullet or similar food processor until smooth.
  4. In a large bowl, whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  5. In a separate small bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined.
  6. 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.
  7. For the toffee sauce:
  8. Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. It should only take 2-3 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
  9. 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.
http://iseehungrypeople.net/2009/12/28/gordon-ramsays-sticky-toffee-chocolate-pudding/

What holiday dessert do you like to indulge in?  Let me know if you liked my review of Gordon Ramsay’s Sticky Toffee and Chocolate Pudding!

For a dairy free alternative of this recipe, check out the updated version!