In this video, I try to make Gordon Ramsay's signature sticky toffee pudding!
INGREDIENTS:
Serves 3-4 individual portions.
Date paste:
Dates (13)
Water (1 cup)
Baking soda (1 tsp)
Cake base:
Butter (65g, 1/4 cup, 5 tbsp)
Sugar (45g, 1/2 cup, 3.5 tbsp)
Egg (1)
Vanilla essence (1 tsp)
Baking powder (10g, 2 tsp)
Flour (68g, 1/2 cup)
Salt (1/2 tsp)
Toffee sauce:
Butter (58g, 1/4 cup, 4 tbsp)
Brown sugar (58g, 4.5 tbsp)
Cream (70g, 1/2 cup)
Clotted cream:
Cream (1 cup)
Butter (13g, 2 tbsp)
DIRECTIONS:
Date paste:
1. Preheat your oven to 180 c.
2. Cut your dates into halves and then put them in a pan with your water and bring to an aggressive boil for 2 mins.
3. Then lower the heat and add your baking soda. Whisk aggressively for 1 min or until a thick chunky paste forms.
4. Blend with a machine of your choice or mash thoroughly with a spoon.
Cake base:
1. Add your softened butter and sugar to a bowl and cream with a hand mixer or a spoon for around 2 mins.
2. Then add your egg and vanilla essence and mix thoroughly.
3. Add all your dry ingredients and mix again till well combined.
4. Add in your date paste and mix again.
5. Butter your baking pan or tin and line with some flour as I show in the video.
6. Pour your batter into the tin. ONLY GO HALFWAY AS THE MIXTURE WILL RISE IN THE OVEN.
7. Place in the middle of your oven for 35-40 mins. A GOOD WAY TO CHECK IS TO PIERCE THE MIDDLE WITH A TOOTHPICK. IF IT COMES OUT CLEAN THEN THE CAKE IS READY TO COME OUT.
Toffee sauce:
1. Add your butter and sugar to a pan or pot and bring to a gentle boil.
2. WHISK CONSTANTLY until it thickens slightly.
3. Lower the heat and add in your cream. Whisk and turn the heat off.
4. Keep warm in the pan and when reheating throw in a couple of tablespoons of milk to loosen the sauce.
Clotted cream:
1. Put your cream and butter into a pan or pot and bring to a boil.
2. Whisk constantly until the volume reduces by half and it becomes significantly thicker.
3. Stop at this point, add in vanilla essence, sugar or cardamom if you want and place in a bowl.
4. Refrigerate for at least 4 hours and up to 6 days or freeze for an hour if you want it quicker. DO NOT FREEZE LONGER THAN AN HOUR OR IT WILL SEIZE.
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7 май 2022
