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Sticky toffee pudding hell's kitchen recipe

Sticky toffee pudding hell's kitchen recipe

Alisha
This Sticky Toffee Pudding is a traditional British dessert made with a dense sponge cake soaked in rich toffee sauce, topped with dulce de leche ice cream. It’s a sweet, gooey, copycat recipe from Hell’s Kitchen that’s easy to make at home and delivers love-at-first-bite flavor.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine British
Servings 6 people
Calories 3300 kcal

Equipment

  • Ramekins or shallow baking dish
  • Mixing bowls
  • Saucepan (for toffee sauce)
  • Measuring tools
  • Knife or cake tester
  • White serving plate (for presentation)
  • Inferred:
  • Whisk or electric mixer (for creaming butter)
  • Oven
  • Spoon or ladle (to pour sauce)

Ingredients
  

  • 78 grams – All-purpose flour
  • ¼ cup – Granulated sugar
  • 1 pinch – Salt
  • As needed – Baking soda
  • As needed – Baking powder
  • Sugars
  • As needed – Light brown sugar
  • As needed – Dark brown sugar
  • Dairy & Fats
  • 1 stick – Unsalted butter softened to room temperature and kept ready
  • As needed – Heavy whipping cream
  • Sweeteners & Flavor Boosters
  • 3 tablespoons – Syrup
  • As needed – Molasses
  • As needed – Bourbon
  • 1 splash – Vanilla extract
  • Eggs
  • 2 – Medium or large eggs
  • 1 – Extra egg yolk
  • Fruits & Liquids
  • 5 oz or 8 oz – Pitted chopped dates
  • ⅓ cup – Coffee
  • As needed – Hot water
  • Optional / Creative Adjustments
  • 1 tbs 1 TBL, or custom – Optional ingredients for creative adjustments (quantities may vary)
  • Measurement Notes
  • Carefully measure everything—whether it’s:
  • ¼ cup
  • ¾ cup
  • Exact weights like 78 grams

Instructions
 

  • Preparing the Ingredients
  • Organize Your Stations: Prepare separate bowls, ramekins, and ingredients for smooth preparation. It helps things flow seamlessly.
  • Mixing the Batter
  • Soak Dates: Soak chopped dates in hot water for a soft, gooey texture.
  • Cream Butter & Sugar: Blend butter and sugar, then beat in eggs, flour, and cinnamon for a fluffy batter.
  • Baking the Pudding and Making the Sauce
  • Bake Individual Servings: Divide the batter into ramekins and bake for 20–30 minutes until golden brown.
  • Prepare Toffee Sauce: Simmer cream, butter, and caramel for a thick, glossy sauce.
  • Soak the Pudding: Poke holes in the pudding and pour the sauce so it absorbs deeply for that melt-in-the-mouth texture.
  • Presentation and Serving Tips
  • Serve with Style: Lift each serving onto a white plate and top with whipped cream or vanilla ice cream.
  • Add Garnishes: Fresh berries, custard, or speculoos crumble add a creative touch.
  • Storage and Make-Ahead Instructions
  • Store in the Fridge: Keep the pudding in an airtight container for up to 3 days and reheat gently.
  • Freeze for Later: Let it cool, then freeze. When ready, heat and serve for a fresh, indulgent dessert.

Notes

  • Inspired by Hell’s Kitchen’s signature dessert
  • Dense sponge cake with chopped dates and warm toffee sauce
  • Crowned optionally with dulce de leche or vanilla bean ice cream
  • Customizable – adjust sweetness, use toppings like custard or fresh berries
  • Can be made ahead and refrigerated/frozen
  • Store in an airtight container for up to 3 days

Inferred notes:

  • The texture relies heavily on proper soaking of dates and caramelization of the sauce
  • Works well as a make-ahead party dessert
Keyword Sticky toffee pudding hell's kitchen recipe