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Gordon Ramsay’s Individual Sticky Toffee Puddings

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For the Pudding
 5 oz Dates, pits removed, roughly chopped (about ¾ cup)
 ½ tsp Baking soda
 ¼ cup Boiling water
 3 tbsp Unsalted butter, room temperature (about 42g)
 6 tbsp Light brown sugar ( about 84g)
 1 Egg
 ½ cup + 2 tablespoons (approx. 78g) all-purpose flour
 ½ tsp Baking powder
For the Toffee Sauce
 ½ cup Unsalted butter (113g, 1 stick)
 1 cup Packed brown sugar (about 225g)
 2 tbsp Milk (about 30ml)
 2 tbsp Heavy cream (about 30 ml)
 2 tbsp Corn syrup (about 35g)
 2 tbsp Bourbon (about 30 ml)
 Tiny pinch kosher salt
For Serving
 Freshly whipped cream
Making the Pudding
1

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.

2

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.

3

Add Dry Ingredients: With the mixer on low, add flour and baking powder and mix until just combined.

4

Preheat Oven: Preheat the oven to 350˚F (175˚C).

5

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.

6

Prepare Muffin Tin: Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities.

7

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.

Making the Toffee Sauce
8

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.

9

Add Bourbon: Remove from heat, stir in bourbon, and allow to cool slightly.

To Serve
10

Spoon the toffee sauce over the puddings and serve immediately with freshly whipped cream.

Note
11

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

For the Pudding
 5 oz Dates, pits removed, roughly chopped (about ¾ cup)
 ½ tsp Baking soda
 ¼ cup Boiling water
 3 tbsp Unsalted butter, room temperature (about 42g)
 6 tbsp Light brown sugar ( about 84g)
 1 Egg
 ½ cup + 2 tablespoons (approx. 78g) all-purpose flour
 ½ tsp Baking powder
For the Toffee Sauce
 ½ cup Unsalted butter (113g, 1 stick)
 1 cup Packed brown sugar (about 225g)
 2 tbsp Milk (about 30ml)
 2 tbsp Heavy cream (about 30 ml)
 2 tbsp Corn syrup (about 35g)
 2 tbsp Bourbon (about 30 ml)
 Tiny pinch kosher salt
For Serving
 Freshly whipped cream

Directions

Making the Pudding
1

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.

2

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.

3

Add Dry Ingredients: With the mixer on low, add flour and baking powder and mix until just combined.

4

Preheat Oven: Preheat the oven to 350˚F (175˚C).

5

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.

6

Prepare Muffin Tin: Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities.

7

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.

Making the Toffee Sauce
8

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.

9

Add Bourbon: Remove from heat, stir in bourbon, and allow to cool slightly.

To Serve
10

Spoon the toffee sauce over the puddings and serve immediately with freshly whipped cream.

Note
11

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

Gordon Ramsay’s Individual Sticky Toffee Puddings
IngredientsDirections

Written by:
Best Desserts Team
Published on:
January 14, 2024

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