Chef Mike, Microwayve, Microwave, whatever you call it is being used to make a delicious Sticky Toffee Pudding in just 10 minutes. With this version of a Ramsay classic, it may be an Instant (or 10 minute) hit at home!
INGREDIENTS
- 65g (scant 1⁄3 cup) butter, at room temperature, plus extra for greasing
- 2 tbsp chopped dates
- 1 tsp bicarbonate of soda (baking soda)
- 50g (1⁄3 cup) dark brown sugar
- 1 tbsp golden (corn) syrup
- 1 egg
- 65g (½ cup) self-raising flour
- Crème fraîche (sour cream), to serve
For the toffee sauce
- 25g (scant 2 tbsp) butter
- 2 tbsp golden (corn) syrup
- 25g (scant 2 tbsp) dark brown sugar
- 60ml (¼ cup) double (heavy) cream
DIRECTIONS
- Butter a small microwaveable pudding basin.
- Put the dates into another microwaveable bowl and mix with 3 tablespoons 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 well.
- Pour into the prepared pudding basin and cover with a piece of kitchen paper (paper towel).
- Place the basin in the microwave and cook on full power in 30-second bursts, taking the basin out each time and tapping it lightly on the work surface. Repeat 5–6 times, depending on the microwave, until the pudding has doubled in size. Allow to rest for 2 minutes.
- Meanwhile, make the toffee sauce: put the butter, golden syrup, brown sugar and cream into a small saucepan and bring to the boil over a medium heat.
- Invert the basin onto a serving plate and turn out the pudding. Pour over the hot sauce and serve with a dollop of crème fraîche on the side.
** CHEF’S TIP
- To help the cooked pudding absorb as much of the sauce as possible, poke the surface several times with a cocktail stick (toothpick). It will be even more moist and delicious.
