Recipe of Award-winning Gordon Ramsay's Sticky Date Pudding

Hello everybody, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Perfect Gordon Ramsay's Sticky Date Pudding. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Gordon Ramsay's Sticky Date Pudding, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Gordon Ramsay's Sticky Date Pudding delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Gordon Ramsay's Sticky Date Pudding is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Gordon Ramsay's Sticky Date Pudding using 17 ingredients and 6 steps. Here is how you can achieve that.

I wanted to recreate Gordon’s signature dessert but reduced his toffee sauce recipe by half. Would he kick me out of his kitchen I’m wondering 🙊 btw I can’t stop watching Hell's Kitchen, send help 😵

Ingredients and spices that need to be Prepare to make Gordon Ramsay's Sticky Date Pudding:

1. For the Pudding
2. 145 g (3/4 cup) dates, pits removed, roughly chopped
3. 1/2 teaspoon baking soda
4. 1/4 cup boiling water
5. 3 tbsp (42 g) unsalted butter, room temperature
6. 6 tbsp (84 g) light brown sugar
7. 1 egg
8. 78 g all-purpose flour
9. 1/2 tsp baking powder
10. For the Toffee Sauce
11. 1/4 cup (57 g) unsalted butter
12. 1/2 cup (113 g) packed brown sugar
13. 1 tbsp (15 ml) milk
14. 1 tbsp (15 ml) heavy cream
15. 1 tbsp (17 g) corn syrup
16. pinch kosher salt
17. 1 tbsp (15 ml) bourbon (optional)

Steps to make to make Gordon Ramsay's Sticky Date Pudding

1. Place the dates and baking soda in a heat-proof bowl or measuring cup. Pour boiling water over and press the dates down with a spoon so they’re submerged. Let sit for 10 minutes.
2. In the mixing bowl, cream butter and sugar on high until light and fluffy, about 1 minute. Reduce speed to medium, add the egg and continue to mix until combined, scraping down the sides of the bowl as needed. With the mixer on low, add flour and baking powder and mix until just combined.
3. Preheat the oven to 350˚F (175˚C).
4. Puree the dates using a blender or immersion blender. Pour the mixture directly into the bowl of the stand mixer mix on low until well combined.
5. Grease and flour a 6-cup muffin tin. Divide the batter evenly between the prepared cavities and place in the oven. Bake for 17-19 minutes, until a toothpick inserted in the center comes out mostly clean. Allow the cakes to cool for about 5 minutes before turning out onto a plate or tray.
6. While the cakes are baking, make the Toffee Sauce: combine all ingredients (except bourbon) in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar, and boil for 3 minutes until thickened. Remove from heat, stir in bourbon, and allow to cool slightly before spooning over the puddings. Serve immediately.

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