Sticky Toffee Pudding

This is my recreation of Chef Gordon Ramsay’s signature sticky toffee pudding. I immediately fell in love with this dessert at his Hell’s Kitchen Restaurant in Las Vegas. It’s basically a date cake soaked in a light toffee sauce. It pairs perfectly with a vanilla bean ice cream and it has to be one of my favorite desserts. The cake is dense yet airy, while the toffee sauce is sweet and light—all together, it’s a perfect bite. 

Serves: 1

Ingredients:

  • For the cake:
    • 4 medium sized dates, finely chopped
    • 1 egg yolk
    • 30 grams all purpose flour
    • 25 grams brown sugar
    • 2 tbs softened salted butter
    • 3 tbs hot coffee
    • 1 tsp molasses
    • ¼ tsp baking powder
    • ½ tsp vanilla extract
  • For the toffee sauce
    • 2 tbs butter
    • 3 packed tbs brown sugar
    • 4 – 6 tablespoons heavy cream, depending on richness
    • Pinch of salt
    • Splash of rum (optional)
  • Assembly:
    • Vanilla ice cream

Procedure:

  • For the cake:
    • Soak the dates in the hot coffee until use, about 10 minutes
    • Whisk the brown sugar and butter in a small bowl until pale and creamy. Whisk in an agg yolk and continue beating until creamy
    • Mix in the flour, baking powder, molasses and vanilla extract until homogenous
    • Whisk in the soaked dates and transfer batter to a oiled ramekin
    • Steam at 200 degrees fahrenheit for 20-30 minutes or until a toothpick comes out clean
      • If you don’t have a steam oven, you could bake at 320 in a water bath 
  • For the toffee sauce:
    • In a saucepan on medium heat, add butter and brown sugar
    • Cook for 1-2 minutes or until the sugar starts spattering and reacting with the butter
    • Immediately add the cream and whisk for 3-4 more minutes
    • Remove from heat
  • Assembly:
    • Remove the cake from the oven and immediately soak in 2 tablespoons of tube sauce
    • Allow to soak for 2-3 minutes and invert onto a plate
    • Top with a scoop of vanilla ice cream and the rest if the sauce
    • Serve hot

Chefs tips:

  • Cook the sauce for as little time as possible. If you cook the sugar and butter for too long, it will taste like a caramel sauce. Toffee sauce is might lighter and therefore is not cooked for as long
  • If the cake sticks while inverting, run a paring knife along the side to release. If that doesn’t work, microwave the cake for 10 seconds to release the bottom

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