This sticky toffee pudding can be made in just 10 minutes thanks to Gordon Ramsay’s clever recipe. It can be made without a oven and is perfect for a delicious treat
If you’re dreaming of whipping up a quick and heavenly dessert, Gordon Ramsay’s ten-minute sticky toffee pudding might just be your new go-to treat.
This sumptuous English classic, known for its rich flavours, often takes a good chunk of time to prepare; however, the celebrated chef has cracked the code to a swift and satisfying method.
Revealed in his cookbook ‘Ramsay in 10’, Gordon said: “After much experimenting, these individual puddings were born. Cooked in the microwave in a matter of minutes, they are as sticky, gooey and deeply tasty as the real thing.”
Embracing the comfort of this indulgent pudding is perfect when the chill demands a heartwarming sweet ending to your meal, especially since it can be easily prepared without turning on the oven. Ideal for a single serving, this recipe can also be multiplied to create additional portions, depending on how many mouths you’re looking to impress – just remember, more puddings may mean adding a bit more time to your microwave’s duties.
How to make Gordon Ramsay’s 10-minute sticky toffee pudding
To make the sticky toffee pudding:
- 65g of room temperature butter (plus extra for greasing)
- 65g of self-raising flour
- 50g of dark brown sugar
- One egg
- One tablespoon of baking soda
- One tablespoon of golden syrup
- Two tablespoons of chopped dates
To make the toffee sauce:
- 60ml of double cream
- 25g (around two tablespoons) of room-temperature butter
- 25g (around two tablespoons) of dark brown sugar
- Two tablespoons of golden syrup
Kitchen essentials:
- Microwave
- Microwavable bowl
- Microwavable pudding bowl
- Separate mixing bowl
- Kitchen paper
- Small saucepan
Instructions
Simply begin by buttering a microwave-safe ramekin. Then, soak your dates with three tablespoons of water in another bowl suitable for microwaving, reports the Express.
Once they’ve had a 30-second blast at full power and emerged soft, stir in your baking powder; you’re well on your way to a taste sensation. In a separate bowl, whisk together butter, brown sugar, and maple syrup until fully combined. Once mixed, add the date mixture to the bowl and stir together.
Crack an egg into the mixture and also add in the flour. Mix well until fully combined. Pour the mixture into the pudding bowl and cover with a piece of kitchen paper. Place the pudding bowl in the microwave and cook in 30-second increments.
Every 30 seconds, remove the pudding bowl from the microwave and tap the bowl lightly on a counter. Repeat this five or six times until the pudding has doubled in size. Set it aside and let it rest for two minutes.
While the pudding is resting, make the toffee sauce. Place butter, golden syrup, brown sugar, and cream into a small saucepan and bring to a boil over medium heat. Place the pudding onto a serving plate and pour over your hot toffee sauce.
Your delicious dessert is now ready to eat. Gordon recommends serving it with a dollop of crème fraiche on the side.
