Gordon Ramsay Sticky Toffee Pudding

12 servings

prepPreheat oven to 190°C / 375°F (170°C fan / Gas 5)
prepGrease and line a 30 × 23 cm baking tin with baking parchment
325 g / 11.5 oz stoned dates, roughly chopped	Cook dates to puree	Fold in date puree	Bake 190°C / 375°F, 25–30 min	Turn out, cut & serve with sauce
275 g / 9.75 oz dark muscovado sugar	Whisk sugar & eggs until pale
3 large eggs
90 g / 3 oz butter, melted and cooled	Whisk in melted butter
300 g / 10.5 oz self-raising flour	Sift dry ingredients & fold in
1 tsp baking powder
1 tsp bicarbonate of soda
300 g / 10.5 oz butter, cut into pieces	Melt butter & sugars in cream	Simmer sauce 1–2 min & cool	Blitz sauce with bananas smooth
375 g / 13 oz light soft brown sugar
150 g / 5 oz dark muscovado sugar
375 ml / 1.5 cups double cream (heavy cream)
2 just-ripe bananas, chopped

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