Sticky toffee pudding with a golden butterscotch sauce

I made a sticky toffee pudding a few years back but the recipe included molasses , an ingredient that i bought for the recipe but had to throw it in the bin later as i didn’t use it . So this time i was looking for a recipe without molasses  when i found a blog where the person was dining in Gordon ramsay’s restaurant and asked the chef for the recipe for their sticky toffee pudding as this dessert is one of gordon’s favorites and feature on the menu of his restaurants . I uploaded jamie oliver’s brownie recipe 2 weeks ago and today it’s time to share another great chef’s recipe . Hope you guys enjoy it .

sticky toffee puddingRecipes :

Serves 9:

For the sticky toffee pudding:

*1/2 cup of boiling water

*230 grs of pitted dates

*1 and 1/3 cup of flour

*1 tsp of baking powder

*1 tsp of baking soda

*1/4 tsp of salt

*90 grs of butter at room temperature

*3/4 cup of dark brown sugar

*2 eggs

*1 tsp of vanilla extract.

For the butterscotch sauce:

*80 grs of sugar

*100 grs of butter

*220 ml of double cream

*1 tbsp of golden syrup


1.Start by placing the sauce ingredients in a saucepan and slowly cook until thick with a golden colour .Keep aside.

2.Soak the dates in the boiling water to soften.Once soft , mix in a food processor or with a hand blender to obtain a puree.

3.Preheat the oven to 160 degrees Celsius.

4.With a mixer , beat the butter with the brown sugar until fluffy .

5. Gradually add the eggs then add the dates mixture.

6.Add the vanilla extract and the dry ingredients , mix well  .

7.Place the batter in a square baking tin lined with greaseproof paper and cook for 45 minutes .

8.Once cooked . wait 15 minutes before removing serving.

9.Serve with a drizzle of butterscotch sauce and some whipped cream.

Bon appetit












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