Description
A rich and comforting British dessert with moist date sponge and warm toffee sauce—Gordon Ramsay’s version is pure indulgence in every bite.
Ingredients
For the pudding:
1 cup pitted dates, chopped
1 teaspoon baking soda
3/4 cup boiling water
1/2 cup unsalted butter, softened
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
For the toffee sauce:
1/2 cup unsalted butter
1 cup brown sugar
1 cup heavy cream
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour a muffin tin or individual ramekins.
Place chopped dates and baking soda in a bowl. Pour boiling water over and let sit for 10 minutes.
In a mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Sift together flour, baking powder, and salt. Add to the wet mixture gradually, mixing gently.
Mash the softened dates lightly and fold (with liquid) into the batter.
Pour batter into prepared tins and bake for 20–25 minutes or until a toothpick inserted comes out clean.
While the pudding bakes, prepare the sauce: In a saucepan, melt butter over medium heat. Add brown sugar and cream. Simmer for 5–7 minutes, stirring constantly, until thickened. Stir in vanilla and remove from heat.
Once puddings are baked, poke small holes in the tops and pour a spoonful of sauce over each. Let soak for a few minutes.
Serve warm with extra toffee sauce and a scoop of vanilla ice cream or whipped cream.
Notes
Best served warm and freshly made.
Can be made ahead and reheated with sauce poured over just before serving.
Add a pinch of sea salt to the toffee sauce for a salted caramel twist.
Substitute medjool dates for an even richer texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: British
