Gordon Ramsay Sticky Toffee Pudding Recipe
A rich and moist sticky toffee pudding infused with dates, made fast in a pressure cooker and draped in a glossy toffee sauce.
Equipment
- 1 Baking dish greased and lined
Ingredients
Pudding
- 675 g Pitted dates soaked in hot water with bicarbonate of soda
- 5 g Bicarbonate of soda
- 50 g Dark brown sugar
- 5 Eggs beaten fluffy
- 175 g Butter melted
- 650 g Plain flour
- 13 g Baking powder
Toffee Sauce
- 200 g Butter
- 250 g Soft light brown sugar
- 100 g Dark brown sugar
- 250 ml Double cream
Instructions
Instructions
- Grease and line a baking dish well so the pudding releases easily.
- Chop dates and soak in hot water with bicarbonate of soda for 10 minutes, then mash lightly.
- Whip eggs and dark brown sugar until light and fluffy, then slowly mix in melted butter.
- Gently fold in flour and baking powder, then stir in mashed dates mixture until combined.
- Pour batter into prepared dish and bake at 180°C for 30–35 mins or pressure cook on high for 20 mins with 10 mins natural release.
- Meanwhile, melt butter in saucepan, add sugars, stir to dissolve, and simmer 5 mins until glossy for toffee sauce.
- Once pudding is cooked, poke holes over top and pour half the warm toffee sauce into them.
- Serve warm with extra sauce and optional ice cream or whipped cream.
Notes
Wrap leftovers in foil or plastic and keep in fridge for 3 days, or freeze and reheat when needed.