Gordon Ramsay's Sticky Date Pudding

Name: Gordon Ramsay's Sticky Date Pudding
Yield: 6 servings
Cuisine: American
Ingredients: 145 g (3/4 cup) dates, pits removed, roughly chopped; 1/2 teaspoon baking soda; 1/4 cup boiling water; 3 tbsp (42 g) unsalted butter, room temperature; 6 tbsp (84 g) light brown sugar; 1 egg; 78 g all-purpose flour; 1/2 tsp baking powder; 1/4 cup (57 g) unsalted butter; 1/2 cup (113 g) packed brown sugar; 1 tbsp (15 ml) milk; 1 tbsp (15 ml) heavy cream; 1 tbsp (17 g) corn syrup; pinch kosher salt; 1 tbsp (15 ml) bourbon (optional)

Linh @barofsweets

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 😵

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Ingredients

6 servings

For the Pudding
145 g (3/4 cup)dates, pits removed, roughly chopped
1/2 teaspoonbaking soda
1/4 cupboiling water
3 tbsp (42 g)unsalted butter, room temperature
6 tbsp (84 g)light brown sugar
1egg
78 gall-purpose flour
1/2 tspbaking powder
For the Toffee Sauce
1/4 cup (57 g)unsalted butter
1/2 cup (113 g)packed brown sugar
1 tbsp (15 ml)milk
1 tbsp (15 ml)heavy cream
1 tbsp (17 g)corn syrup
pinchkosher salt
1 tbsp (15 ml)bourbon (optional)

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Steps

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.