Sticky toffee pudding
Rated 5.0 stars by 1 users
Cuisine
British
Author:
Twisted chef
Servings
6
Super simple. Very tasty! Gordon Ramsays signature dessert dish, made at home! a nice gooey cake, drowned in a thick warm toffee sauce, what else do you want?
Ingredients
- 230 gr medjool dates, pitted
- ¾ tsp baking soda
- 175 ml boiling water
- 85 gr butter
- 130 gr brown caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 175 gr flour
- 1 tsp baking powder
- 2 tbsp black treacle or speculaas kruiden
- 100 ml milk
- ¼ tsp salt
- 75 gr butter
- 150 gr brown caster sugar
- 125 ml heavy cream
- Pinch salt
- 1 tsp vanilla extract
pudding
Sauce
Directions
Add the medjool dates to a bowl together with the boiling water and baking soda. Let soften for 30 minutes
- Blend or mash the dates until smooth
- Cream together the butter with sugar until doubled in size.
- Whisk in the vanilla extract, baking powder, salt, eggs, black treacle, milk and dates. Lastly carefully fold in the flour (don’t over mix)
- Grease the ramekins with butter and dust with flour. Fill ⅔ of the way up with the batter
- Bake at 160 degrees Celsius or 320 degrees Fahrenheit 20/30 minutes.
- Make the toffee sauce by melting the butter in a pan and whisk in the sugar and heavy cream. Bring to a boil and let boil for about 5 minutes while whisking constantly. Take off the heat and season with salt and vanilla extract
- Serve the toffee pudding with the sauce poured over it and some vanilla ice cream or custard. Enjoy!