Trying Gordon Ramsay's Signature Dish For legal reasons, this is a joke and Gordon sadly did not DM me. Unless? Sticky Toffee Pudding (3 8oz Ramekins) Adapted from Tastes Better From Scratch Ingredients - 4 oz Medjool dates, pitted (about 115g) - ½ cup boiling water (120ml) - 2½ tbsp butter, room temperature (about 37g) - ⅓ cup packed brown sugar (any kind works) – about 73g - 1 large egg - 1 tbsp molasses or dark corn syrup (15ml) - 1 tsp vanilla paste or extract - ¾ cup + 2 tsp all-purpose flour (about 100g) - ¾ tsp baking powder - ½ tsp baking soda - Pinch of salt Toffee Sauce - ¼ cup heavy cream (60ml) - ¼ cup butter (about 57g) - 6 tbsp packed brown sugar (about 80g) - Pinch of salt - 1 tsp vanilla paste or extract Instructions Preheat oven to 350°F (175°C) and lightly grease three 8oz ramekins. Blend the pitted dates with boiling water and let sit for 5 minutes. In a mixing bowl, whisk together butter, brown sugar, and the egg until light and creamy. Stir in the molasses (or corn syrup) and vanilla paste or extract. Sift flour, baking powder, and salt directly into the wet mixture and stir to combine. Blend the softened dates until mostly smooth, stir in baking soda, then gently fold the date mixture into the batter. Divide into ramekins and bake 18–20 minutes, until a toothpick comes out clean. For the sauce, heat cream, butter, brown sugar, and a pinch of salt in a saucepan over low heat, stirring until smooth and slightly thickened (7–10 minutes). Remove from heat and stir in vanilla paste or extract. Serve puddings warm, flat-side up, topped with warm toffee sauce, a dollop of vanilla bean ice cream, and chopped walnuts. - @reidquiggins