Indulge in Decadence with Hell’s Kitchen Sticky Toffee Pudding Recipe

Introduction

When it comes to delectable desserts, Hell’s Kitchen Sticky Toffee Pudding is a timeless classic that never fails to delight. This rich and indulgent treat, popularized by the renowned chef Gordon Ramsay, is a beloved British dessert known for its moist, sponge cake-like texture and luscious toffee sauce. Whether you’re hosting a dinner party or simply craving a comforting sweet indulgence, this sticky toffee pudding recipe is sure to impress and satisfy your sweet tooth.

Ingredients

For the Pudding:

• 1 cup pitted dates, chopped
• 1 1/4 cups boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs

For the Toffee Sauce:

• 1 cup heavy cream
• 1 cup packed brown sugar
• 1/4 cup unsalted butter
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a bowl, combine the chopped dates with the boiling water, vanilla extract, and baking soda. Let it sit for 15 minutes.
3. In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
5. Gradually fold the flour mixture into the creamed butter and sugar until just combined. Then, fold in the date mixture until evenly incorporated.
6. Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. While the pudding is baking, prepare the toffee sauce. In a saucepan, combine the heavy cream, brown sugar, and butter. Cook over medium heat, stirring constantly, until the sauce is smooth and slightly thickened. Remove from heat and stir in the vanilla extract.
8. Once the pudding is done, poke holes all over the top using a skewer or fork. Pour half of the warm toffee sauce over the pudding, allowing it to seep into the holes. Let the pudding stand for 10 minutes before serving.
9. Serve the sticky toffee pudding warm, drizzled with additional toffee sauce and a dollop of whipped cream or a scoop of vanilla ice cream if desired.

FAQ

Q: Can I make the pudding ahead of time?

A: Yes, you can bake the pudding ahead of time and store it in an airtight container at room temperature for up to two days. Warm it in the oven before serving and prepare the toffee sauce just before serving.

Q: Can I use Medjool dates for the pudding?

A: While Medjool dates are commonly used in sticky toffee pudding recipes, you can substitute them for pitted dates if needed. Ensure they are chopped into small pieces for easier incorporation into the batter.

Q: Can I freeze the sticky toffee pudding?

A: Yes, you can freeze the baked and cooled pudding in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and reheat in the oven before serving. Prepare the toffee sauce fresh when serving.

Q: Can I substitute the heavy cream in the toffee sauce?

A: For a lighter version, you can use evaporated milk or a combination of whole milk and melted butter as a substitute for heavy cream in the toffee sauce. However, the richness of heavy cream contributes to the luxurious texture of the sauce.