Britain has proudly invented a broad repertoire of delectable treats, but it is sticky toffee pudding that takes the cake for being the biggest crowd-pleaser.
Crowned the UK’s favourite dessert for decades, it perfectly combines intensity, sweetness, and creaminess when served with a dollop of crème fraîche.
In an attempt to simplify the recipe, celebrity chef Gordon Ramsay whittled down the preparation time of the recipe to a mere 10 minutes.
“This is a Ramsay classic, it is a beautiful sticky toffee pudding and I promise you, it’s done in 10 minutes,” Ramsay in a YouTube clip.
“You’re not going to believe this, it’s going to be done in the microwave. It’s a beautiful fast-track sticky toffee pudding.”
The recipe, shared on the blog Cool Food Dude, goes as follows:
Ingredients:
- 65 grams of butter at room temperature, plus extra for greasing
- Two tablespoons chopped dates
- One tsp bicarbonate of soda (baking soda)
- 50 gram dark brown sugar
- One tbsp golden syrup
- One egg
- 65 grams self-raising flour
- Crème fraîche (sour cream) to serve
- For the toffee sauce
For the toffee sauce:
- 25 grams butter
- Two tablespoons golden corn syrup
- 25 grams dark brown sugar
- 60 ml double (heavy cream)
Method:
Butter a small microwaveable pudding basin. Put the dates into another microwaveable bowl and mix with three tablespoons of water.
Put the bowl into the microwave and cook on full power for 30 seconds. Remove and mix in the bicarbonate of soda. In a separate bowl, beat together the butter, brown sugar and golden syrup then add the date mixture and stir thoroughly.
Crack in the egg, add the flour and beat thoroughly. Pour the mixture into a buttered pudding basin and cover it with a piece of kitchen paper.
Place the basin in the microwave and cook on full power in 30-second intervals, removing it at each regularly and tapping it lightly. Repeat this five to six times until the pudding has doubled in size, then allow to rest for two minutes.
Meanwhile, make the toffee by adding the butter, golden syrup, brown sugar and cream into a small saucepan and bring to a boil over medium heat.
Invert the base onto a serving plant and turn out the pudding. Pour over the hot sauce and serve with a dollop of crème fraîche on the side.
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