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Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings

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. Make espresso.
  3. 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. Let cool.
  4. In a 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.
  5. Blend dates in a Magic Bullet or similar food processor until smooth.
  6. In a separate large bowl whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  7. 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:

  1. 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.
  2. 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.