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Delve into the world of dessert with Gordon Ramsay's Heavenly Sticky Toffee Pudding, a classic British treat that combines rich flavors and delightful textures. This indulgent dessert is not just a feast for the taste buds but also a heartwarming experience that evokes comfort and nostalgia. Known for its moist sponge cake, infused with the sweetness of dates and drizzled with a luscious toffee sauce, sticky toffee pudding has become a beloved staple in British cuisine and beyond.

Gordon Ramsay Sticky Toffee Pudding

Elevate your dessert game with Gordon Ramsay's Heavenly Sticky Toffee Pudding! This classic British treat features a moist sponge infused with sweet Medjool dates and topped with a rich toffee sauce. Perfect for cozy evenings or special celebrations, this indulgent dessert is a delightful journey into comfort food. Discover how to make this timeless recipe at home and impress your loved ones. Try it with a scoop of vanilla ice cream for the ultimate experience! #StickyToffeePudding #GordonRamsay #DessertLove #BakingAtHome #ComfortFood #SweetTreats
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Ingredients
  

200g Medjool dates, pitted and chopped

250ml boiling water

1 tsp baking soda

100g unsalted butter, softened

150g dark brown sugar

2 large eggs

150g self-raising flour

1 tsp vanilla extract

A pinch of sea salt

For the Toffee Sauce:

200g brown sugar

100g unsalted butter

200ml double cream

1 tsp vanilla extract

Instructions
 

Preheat your oven to 180°C (350°F). Grease and line a 20cm (8-inch) square baking dish with parchment paper.

    In a bowl, combine the chopped Medjool dates, boiling water, and baking soda. Let the mixture sit for about 10 minutes until the dates soften and the liquid cools slightly.

      In a large mixing bowl, cream together the softened butter and dark brown sugar until light and fluffy, then add the eggs one at a time, mixing well after each addition.

        Stir in the vanilla extract.

          Sift the self-raising flour and a pinch of sea salt into the mixture. Gradually fold in the date mixture until just combined.

            Pour the batter into the prepared baking dish and smooth the surface. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the center comes out clean.

              Meanwhile, to make the toffee sauce, combine the brown sugar, unsalted butter, and double cream in a saucepan over medium heat. Stir continuously until the mixture comes to a simmer and thickens slightly, then remove from the heat and stir in the vanilla extract.

                Once the pudding is baked, remove it from the oven and let it cool for a few minutes. To serve, cut into squares and drizzle generously with the warm toffee sauce.

                  Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream to elevate the experience.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6