Recipes extracted from Bread Street Kitchen by Gordon Ramsay and the Bread Street Kitchen Team (Hachette Australia). Available in hardcover nationally at $49.99 and in ebook at $19.99
Sticky Toffee Pudding with Banana Caramel Sauce
“Being in the City of London, our old-fashioned nursery puddings are always popular, the stickier and more comforting, the better. Our sticky toffee pudding is exactly how it should be – soft and squidgy with plenty of banana caramel sauce to pool on top. Serve with clotted cream or crème fraîche and a big smile.” p. 142
For the pudding
- 325g stoned dates, roughly chopped
- 275g dark soft brown sugar or dark muscovado sugar
- 3 large eggs
- 90g butter, melted and cooled slightly, plus extra for greasing
- 300g self-raising flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
For the banana caramel sauce
- 300g butter, cut into pieces
- 375g light soft brown sugar
- 150g dark soft brown sugar or dark muscovado sugar
- 375ml double cream
- 2 just ripe bananas, chopped (optional)
Clotted cream or crème fraîche, to serve
The pudding can be made a day or two ahead. Simply make it as directed, then cool completely before wrapping it well and storing in a cool, dry place. The sauce can also be made ahead and kept in the fridge, then reheated gently to serve. Any pudding or sauce leftovers will freeze well (separately) for up to 1 month. Thaw at a cool room temperature, then gently reheat to serve.
- Preheat the oven to 190°C/170°C fan/Gas 5. Grease and line the base of a 30 x 23 x 4cm deep baking tin with baking parchment.
- Put the dates into a saucepan with 225ml water. Cook over a low–medium heat until soft and mushy, and the water is almost all absorbed, 4–5 minutes. Transfer to a blender or use a stick blender in the pan and blitz to a purée, then leave to cool slightly.
- Whisk the brown sugar and eggs together in a large bowl for a minute or so, until a bit paler in colour and light, then whisk in the melted butter to combine. Sift the flour, baking powder and bicarbonate of soda together in a separate bowl, then stir this into the egg mixture, a third at a time, using a large metal spoon. Stir in the date purée until combined. The mixture will be soft. Pour it into the prepared tin, spreading gently to smooth the surface. Bake for 25–30 minutes, until risen and firm but springy to the touch.
- While the pudding is baking, make the banana caramel sauce. Combine all the ingredients, except the bananas, in a large saucepan and heat gently until the sugar has dissolved and the butter has melted, stirring often. Increase the heat to medium and bring to a fast simmer, then bubble for 1–2 minutes, just to thicken the sauce slightly. Remove from the heat and leave to cool for a bit.
- Pour the sauce into a blender (or use a stick blender in the pan), add the chopped bananas, and blitz together until smooth and combined. Warm through gently before serving.
- Check the pudding is cooked by inserting a knife into the centre – it should come out clean. Remove the pudding from the oven and turn out onto a wire rack. Peel off the lining paper, invert the pudding onto a board, then cut into 12 squares to serve. Alternatively, cool the pudding slightly in the tin, then cut into squares and remove the portions, leaving the lining paper behind.
- Pour some of the sauce over each portion (don’t be shy), then drizzle extra on the plates. Serve with a dollop of clotted cream or crème fraîche.