Indulge in the luxurious world of dessert with Gordon Ramsay’s signature Sticky Toffee Pudding, a recipe that promises to elevate your culinary experience to new heights. This classic British dessert, beloved for its rich, moist sponge and its deeply caramelized, velvety toffee sauce, is more than just a sweet treat; it’s a journey through exquisite flavors and textures.
Crafted by the culinary maestro himself, this Sticky Toffee Pudding recipe encapsulates the essence of comfort food with a gourmet twist. Whether you’re a seasoned baker or new to the kitchen, this recipe guides you through creating a dessert that’s sure to impress at any dinner table. The combination of tender, date-infused cake with the lusciously smooth toffee sauce, finished with a dollop of freshly whipped cream, makes each bite a harmonious blend of warmth and sweetness.
So, preheat your ovens and get ready to delight your senses with this sumptuous dessert that’s not just satisfying, but a true celebration of refined flavors and textures, all thanks to Gordon Ramsay’s culinary genius.
Prepare the Dates: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed.
Add Dry Ingredients: With the mixer on low, add flour and baking powder and mix until just combined.
Preheat Oven: Preheat the oven to 350˚F (175˚C).
Puree Dates: Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer and mix on low until well combined.
Prepare Muffin Tin: Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities.
Bake: Place in the oven and bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
Combine Ingredients: In a small saucepan, combine all ingredients for the sauce (except bourbon). Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened.
Add Bourbon: Remove from heat, stir in bourbon, and allow to cool slightly.
Spoon the toffee sauce over the puddings and serve immediately with freshly whipped cream.
A standard 12-cup muffin tin can be used; simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.
Ingredients
Directions
Prepare the Dates: Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed.
Add Dry Ingredients: With the mixer on low, add flour and baking powder and mix until just combined.
Preheat Oven: Preheat the oven to 350˚F (175˚C).
Puree Dates: Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer and mix on low until well combined.
Prepare Muffin Tin: Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities.
Bake: Place in the oven and bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
Combine Ingredients: In a small saucepan, combine all ingredients for the sauce (except bourbon). Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened.
Add Bourbon: Remove from heat, stir in bourbon, and allow to cool slightly.
Spoon the toffee sauce over the puddings and serve immediately with freshly whipped cream.
A standard 12-cup muffin tin can be used; simply grease and flour only 6 of the cavities. The recipe also easily doubles to make 12 puddings.
Notes
As you savor the last bite of this divine Sticky Toffee Pudding, we hope you’re enveloped in the joy and satisfaction of creating such a magnificent dessert. But don’t let the experience end here! We’re eager to see your culinary masterpieces and hear about your baking adventures.
Did your Sticky Toffee Pudding turn out as heavenly as it tastes? Do you have any personal twists or stories to share about your baking journey? We’d love to see your creations and read your stories! Share your experiences and photos in the comments below, or better yet, capture your dessert in all its glory and tag us on Twitter @BestDesserts2. Your delightful creations and unique stories are not just inspiring to us, but to the entire community of dessert lovers.
So, go ahead, show off your baking skills, share your joy, and connect with fellow dessert enthusiasts. Let’s create a sweet, shared journey of culinary excellence together!
Happy baking, and we can’t wait to see your stunning Sticky Toffee Puddings!
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