Easy Sticky Toffee Pudding (Hell's Kitchen Copycat)
Rich, date-filled sponge cakes drenched in homemade toffee sauce — inspired by Gordon Ramsay’s Hell’s Kitchen. Serve warm with ice cream for a restaurant-worthy dessert.
Servings: 8 people
Calories: 399kcal
Equipment
- 1 Blender (for pureed dates)
- 1 muffins tins or ramekins
Ingredients
Pudding
- 10 pieces Medjool Date seeds removed
- 1 cup hot water
- pinch of baking soda
- 1 cup All-purpose Flour
- ¼ teaspoon salt
- ¼ teaspoon Baking Soda
- 1 teaspoon Baking powder
- ¾ cup Dark Brown Sugar
- ½ cup Salted Butter
- 2 pieces large Whole egg
- 2 teaspoon Vanilla bean paste or vanilla extract
Toffee Syrup/ Sauce
- 1 cup Brown Sugar
- ½ cup Salted Butter
- ¾ cup Heavy Cream
- 1-2 tablespoon Bourbon optional
Others
- 1 pint Speculoos Cookie Butter Ice Cream or Vanilla Ice Cream
- Lotus Biscoff Cookies optional
Instructions
Pudding
- Begin by soaking dates in hot water until they're warm.10 pieces Medjool Date, 1 cup hot water, pinch of baking soda
- Blend the soaked dates (including the water) into a smooth puree.
- Sift together dry ingredients, including all-purpose flour, salt, baking soda, and baking powder.1 cup All-purpose Flour, ¼ teaspoon salt, ¼ teaspoon Baking Soda, 1 teaspoon Baking powder
- Cream together brown sugar and butter until smooth.¾ cup Dark Brown Sugar, ½ cup Salted Butter
- Combine the dry and wet ingredients, including eggs, vanilla bean, adding the pureed dates last.2 pieces large Whole egg, 2 teaspoon Vanilla bean paste or vanilla extract
- Prepare your baking tins by greasing them with butter.
- Dust the inside of each tin with flour, tapping out any excess.
- Fill each tin with batter, ensuring they're about ¾ full.
- Bake at 350 degrees Fahrenheit for 25-30 minutes, adjusting the time based on the size of your tins.
Toffee Syrup/ Sauce
- Heat butter and sugar over medium heat until melted.1 cup Brown Sugar, ½ cup Salted Butter
- Add cream over melted butter and sugar¾ cup Heavy Cream
- Allow the mixture to boil for approximately 10 minutes, stirring occasionally. Add bourbon if using.1-2 tablespoon Bourbon
- Let it cool down; it will thicken as it cools. Serve with an ice cream and top with cookies.1 pint Speculoos Cookie Butter Ice Cream or Vanilla Ice Cream, Lotus Biscoff Cookies
Notes
- I strongly suggest using Medjool dates. It is more moist and flavorful compared to others.
- You can use muffin tins or ramekins if you don't have the individual tins that I used in this recipe.
- For an extra moist and flavorful sticky toffee pudding, poke small holes in the cake after baking and pour half of the warm toffee sauce over it while it's still hot. This lets the pudding absorb the sauce, making every bite gooey and delicious!
- Store separately in airtight containers for up to 3 days.
- Double the sauce if you like it extra gooey.
Nutrition
Calories: 399kcal | Carbohydrates: 51.3g | Protein: 3.8g | Fat: 15.7g | Saturated Fat: 9.4g | Cholesterol: 88mg | Sodium: 2184mg | Potassium: 1353mg | Fiber: 1.9g | Sugar: 33.7g | Calcium: 571mg | Iron: 2mg
