Sticky toffee pudding

Twisted chef

Servings

6

Cuisine

British

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?

Sticky toffee pudding

Ingredients

    pudding

    • 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

    Sauce

    • 75 gr butter
    • 150 gr brown caster sugar
    • 125 ml heavy cream
    • Pinch salt
    • 1 tsp vanilla extract

    Directions

    1. Add the medjool dates to a bowl together with the boiling water and baking soda. Let soften for 30 minutes

    2. Blend or mash the dates until smooth
    3. Cream together the butter with sugar until doubled in size.
    4. Whisk in the vanilla extract, baking powder, salt, eggs, black treacle, milk and dates. Lastly carefully fold in the flour (don’t over mix)
    5. Grease the ramekins with butter and dust with flour. Fill ⅔ of the way up with the batter
    6. Bake at 160 degrees Celsius or 320 degrees Fahrenheit 20/30 minutes.
    7. 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
    8. Serve the toffee pudding with the sauce poured over it and some vanilla ice cream or custard. Enjoy!