You are way to hard on yourself. You pretty much have taught yourself how to cook and that's awesome. I love watching your current videos and am enjoying watching these older episodes in between. You are an inspiration!
To the toffee sauce, I'm pretty sure you had to add whipping cream and not whipped cream. So that is straight outta the carton into the saucepan, no mixer.
@@antichef I think Mosby is right. And I think your results will be better if the honey mixture is very hot when you add the cream, like right after you turn off the heat. Honey is going to have a different taste and feel than golden syrup so maybe your results differed because of that. Is toffee the same as caramel? Maybe the taste is a little different when you use golden syrup. But just so you know, common caramel recipes use plain sugar, and then you add butter and sugar after cooking. Common ingredients=less expensive and easier to make.
I"m very late here, but the toffee sauce was too light because you had to cook it for longer, until it reaches the dark caramel stage :) It says in the recipe: "For the sauce, boil the sugar, butter and syrup until a dark caramel is achieved" (although I'm not sure if they updated it recently). And someone else already mentioned that it was whipping, not whipped cream. But the end result looked great!! Your channel is amazing, I really enjoy looking at your tremendous progress during the years and the quality of your videos is outstanding. Thank you!!
Why the hell do you have just 16k subs??!! The way this video is made and edited.. I thought you would be having 5million or something. Great Job man, I subscribed. Want more of this, love from India..
I’ve been making sticky toffee pudding for 25 years. I’ll stick with date version, which is delicious. Gordon Ramsey is okay, but cooking times for cake is the least reliable thing in recipes in general. Usually way too short, but then occasionally way too long. Never trust cake cooking times.
Agreed. Baking times are just an estimate. It's better to check for doneness yourself. The same with roasted meats. Always go by internal temperature. In the early days, my friends and family had to choke down a lot of dry Thanksgiving turkeys before I stopped going by the USDA recommended safe cooking time charts and started going by internal temperature. 🥮🍗🌡
@@jeremyphillips7827 the usda is a joke. They wreck everything. Idk, some over abundance of caution or it's run by a bunch of woman who want 100% safety.
Gordon Ramsay is brilliant but his recipes are far from foolproof. I don't know if he's guarding his secrets, doesn't take the time to test them as written, or if he just expects everyone who follows them to have the knowledge/expertise/intuition of his staff (probably the latter) but they never turn out the way I want them to.
It's a bit of the last 2 options. It's pretty easy to adapt in the kitchen, if you know your stuff. There probably is no 100% foolproof method in cooking. Ingredients are never exactly the same. But I also think that his books will sell no matter what and they don't do an excessive amount of testing to make sure the customers are happy.
I have found that I can replicate his dishes best when following a video of him. His Beef Wellington, his fish cakes (wow!!!) the fantastic broccoli soup. Never tried his dishes by a written recipe only.
bit of a flaw common to many a fancy chef making cookbooks, small assumptions that the reader of the recipe is at least fairly competent at recipe understanding or looking up a video to fill in the gaps of what the writer didn't think needed added (fancy ancient salt water resistant concrete, omitted from recipe was use of sea water rather then well water)
I love this episode because I can identify! I’ve not made this particular recipe but I’ve had times when I did what the recipe called for and things didn’t work out. As always, thanks for being real!!
This recipe in particular. It was the most straight to the point recipe I’ve ever seen. At first it inspired confidence, then that quickly, quickly fades.
Maaan you live in england now. You should DEFINITELY apply to the Great British Bake Off! (this about your intuition just reminded me of the Technical)
I'm late to the party, but if you ever have toffee sauce left over from making the sticky toffee pudding, mix it into some butter to make a delicious buttercream. I made that last year for my birthday and it was delicious on chocolate cake!
I had Gordon's sticky toffee pudding at his Heddon Street Kitchen. Several times--I go whenever I'm in London! The toffee is sort of soaked into the cake, so maybe if you had poured it over and let it sit for an hour or so? (I know--who wants to wait that long!)
the sticky toffee pudding that I know, the toffee sauce goes on the cake still in the pan and let it soak in and get everything gooey. Then you serve a slice and pour more on top. clearly your cake was over cooked, or maybe the pan was too big?? Also every toffee pudding recipe I know has dates in as well
Gordon Ramsay steams his cake before baking it. Thats why its so moist and decadent. He also only uses double heavy cream in the toffee sauce instead of milk. It's my go to at his restaurant, I always take an extra 1 or 2 home 😭
So sorry for the late reply. So my husband and I frequent Gordan Ramsay's Steak restaurant in Las Vegas for 4 years since it opened. The Sticky Toffee Pudding is our favorite dessert of all time!!!! We learned from our waiter just a few weeks ago that the cake is a date cake that is "STEAM COOKED" and the toffee sauce is added through out the cooking process to keep it moist. So if you do not know that then you will fail.The traditional presentation is with a salted caramel vanilla ice-cream that is shaped into a stick of butter. The presentation is amazing and I wish could share the picture of the dessert here but I cannot.
you made a valiant effort with this! His recipe is indeed strange....I've never seen a cake of this size require an extra 60 minutes bake time, even at that lower temp. Something very odd about that. At most, it probably only needed another 20 minutes or something.....or until a toothpick comes out clean. I don't know if he's adding that long timeframe to account for people's ovens being different or what, but it's definitely an odd time that will lead to an overbaked cake. Quite frustrating for you! But at the end, you managed to salvage it somewhat, so that's a plus!
Adam Ragusea put out a video about the British usage of the word "pudding'. In short, it relates to foods cooked inside a casing, whether that is meat in natural or collagen material, or a sugar flour and suet product in a cloth bag. Somewhere down the years that evolved into a starch-thickened custard in a plastic cup, hence the American usage of the word "pudding". Australia has a couple of things closer to British due to our heritage in the form of having Xmas puddings around every December, and self-saucing puddings, which are basically a sponge batter which gets sprinkled liberally with flavoured sugar and hot water poured over top before putting in the oven. The result is the batter floats top the top, but also thickens the sweetened water and turns it into a sauce. I have seen it likened to lava cake. We do however also have various custards that can get called "pudding" too, so we have absorbed that from American media.
Golden syrup is HEAVEN and tastes nothing like honey. This will make a huge difference if you don't have it. I think there are recipes to make golden syrup on the nets
If you haven't yet had/made a good toffee pudding, see if the Trader Joe's nearest you still has the frozen pumpkin sticky toffee puddings that debuted late in 2022. I assumed they would be seasonal but to my delight, I noticed they returned to a Boston area TJ's in late winter. They are in the shape of a mini-bundt. with the sauce included in the bottom of the mold. I didn't keep them frozen, just refrigerated, and warmed them just before serving. The cake should be served warm but not HOT. The TJ's version doesn't register as pumpkin, just a moist spice cake with the proper sticky pudding texture. EVERY bit as good as the ones I've paid three times as much for in high-end Boston restaurants. They were very well received so I expect that all TJ's locations will bring them back by Thanksgiving this year.
I’m sorry but I can’t let that pudding explanation slide. “The origin of English pudding dates back to 1305, where the Middle English word "poding" connoted a "meat-filled animal stomach." Thankfully the word evolved to pudding and took on an entirely different meaning. In the U.S. and Canada, pudding is a milk-based dessert similar to a custard. English pudding, however, can be sweet or savory. The savory versions include Yorkshire pudding (fried batter doused with meat gravy), black pudding (sausage made with congealed blood) and suet pudding (boiled or steamed mutton or beef fat). Try throwing one of those in a kid's lunch box. English dessert puddings are more homogenous and usually involve eggs, starch and dairy, not unlike a dense cake. Sweet English puddings include treacle pudding made from steamed sponge cake, and Christmas pudding made from dried fruit held together by egg and suet.”
Dark syrup is probably akin to dark corn syrup (Karo), I’d guess. Honey is better for you but may behave differently. I’ll think twice before trying to make a GR recipe after seeing this. Enjoyed it anyway!
Bananas ripen faster in the dark I believe or maybe it’s the fridge or both I can’t remember. I just know my dad used to buy the greenest bananas he could find cuz he’d take them to work for lunch. He’d put them in the fridge at the start of his shift and apparently by lunch time it was a ripened banana (at least ripe enough for his taste, I like my bananas bright yellow)
That's a different kind of sticky toffee pudding we have had. In UK all the ones we ate had mushed date in them. Added this rich deep flavour. I'm sure there is hundred ways to make it. So next is key lime cookies then spotted dick? lol
Love this! I love your vids. Please make more! BTW, what is the name of the classical piece you played at the very beginning? Thanks! Edit: Is it Debussy?
Would love it if you made a traditional version, made with dates instead of banana and see which you like better. I adore the date but should try the banana before I judge, I guess. Thanks! Great video yet again.
ha ha you probably know this by now, but usually baking cakes in glassware isn't a good idea. You might have been better to use a regular metal cake pan.
I feel like there is a video on how to make sticky toffee pudding using the microwave...I want to say it is also Ramsay's but not positive. If you have London Calling restaurants near you (we have one in the mall in Missouri) they sell sticky toffee pudding on their dessert menu. It is f$cking amazing. You can see what it's supposed to taste like.
Spotted Dick - think Irish Soda Bread (which the Irish call American Soda Bread) that is steamed instead of baked. Love the choice of the Gymnopedie. P.S.: I've never heard of Sticky Pudding without dates?
yeah, the thing about cook times is every oven has its own way of circulating heat. Even at the same temp, different ovens distribute heat differently. 60 minutes for that tiny cake though is really too much though. I have made 1.5 kg cakes and that didnt really need that much time. always trust your intuition with the oven you have. Also, I think Ramsay purposefully writes his recipes like that. Plus the dude is a bit overrated. I mean he uses a whole aniseed without toasting it to flavour broth. Amateur. (Yes, I am bored and am looking for people to bring on the hate)
so not hating but if you change the recipe then you're not making the "insert famous chef's name" recipe as advertised. substitutions are fine but if you deviate from the written recipe, you can't really claim to be making "Gordon Ramsay's" sticky toffee pudding.
hi! i recommend you buying a book by annie bell baking bible - it is indeed a baking bible, amazing formulas and taste works everytime no matter what you try!
Interesting- Anti-chef, indeed. Next time, try making the recipe given to see what happens. Substituting so much isn’t something anyone should do when they haven’t made a recipe. Makes for good reels and clicks though, so I suppose there’s that going for you.
Gordon Ramsay, ironically, isn't famous for being a good chef. He doesn't even cook in his own restaurants. He's mostly famous for screaming at the chefs he hired to work in restaurants he owns. Watch him try to make a grilled cheese sometime. Truly terrible.
I must have looked at a dozen sticky toffee pudding recipes and then found you! I laughed soooooo hard and shared with friends! So funny. I will stick with the traditional date recipes though you certainly made my day! Can't wait to look at your other videos once I get through this dinner party!!!
You are way to hard on yourself. You pretty much have taught yourself how to cook and that's awesome. I love watching your current videos and am enjoying watching these older episodes in between. You are an inspiration!
To the toffee sauce, I'm pretty sure you had to add whipping cream and not whipped cream. So that is straight outta the carton into the saucepan, no mixer.
Oh oh! and queue the comment section. Regardless tho, I still would have been confused
@@antichef I think Mosby is right. And I think your results will be better if the honey mixture is very hot when you add the cream, like right after you turn off the heat. Honey is going to have a different taste and feel than golden syrup so maybe your results differed because of that.
Is toffee the same as caramel? Maybe the taste is a little different when you use golden syrup. But just so you know, common caramel recipes use plain sugar, and then you add butter and sugar after cooking. Common ingredients=less expensive and easier to make.
I"m very late here, but the toffee sauce was too light because you had to cook it for longer, until it reaches the dark caramel stage :) It says in the recipe: "For the sauce, boil the sugar, butter and syrup until a dark caramel is achieved" (although I'm not sure if they updated it recently). And someone else already mentioned that it was whipping, not whipped cream. But the end result looked great!!
Your channel is amazing, I really enjoy looking at your tremendous progress during the years and the quality of your videos is outstanding. Thank you!!
Add whipping cream not whipped cream.
Oopsies
Why the hell do you have just 16k subs??!! The way this video is made and edited.. I thought you would be having 5million or something. Great Job man, I subscribed. Want more of this, love from India..
Well now he has 171K.
@@shanilemeow2942 244 😎
I’ve been making sticky toffee pudding for 25 years. I’ll stick with date version, which is delicious. Gordon Ramsey is okay, but cooking times for cake is the least reliable thing in recipes in general. Usually way too short, but then occasionally way too long. Never trust cake cooking times.
Ramsay*
Agreed. Baking times are just an estimate. It's better to check for doneness yourself. The same with roasted meats. Always go by internal temperature. In the early days, my friends and family had to choke down a lot of dry Thanksgiving turkeys before I stopped going by the USDA recommended safe cooking time charts and started going by internal temperature. 🥮🍗🌡
I got thrown by the banana. Has to be dates
@@jeremyphillips7827 the usda is a joke. They wreck everything. Idk, some over abundance of caution or it's run by a bunch of woman who want 100% safety.
I just discovered your channel and I cannot stop binge watching your videos. I love your humor! YOUE VIDEOS ARE AMAZING 😍 YOU DESERVE MOREEE VIEWSSS
Love hearing that! Thank you!!
You’ve convinced me never to try to cook one of his recipes.
Gordon Ramsay is brilliant but his recipes are far from foolproof. I don't know if he's guarding his secrets, doesn't take the time to test them as written, or if he just expects everyone who follows them to have the knowledge/expertise/intuition of his staff (probably the latter) but they never turn out the way I want them to.
It's a bit of the last 2 options. It's pretty easy to adapt in the kitchen, if you know your stuff. There probably is no 100% foolproof method in cooking. Ingredients are never exactly the same. But I also think that his books will sell no matter what and they don't do an excessive amount of testing to make sure the customers are happy.
Ramsay*
I have found that I can replicate his dishes best when following a video of him. His Beef Wellington, his fish cakes (wow!!!) the fantastic broccoli soup. Never tried his dishes by a written recipe only.
bit of a flaw common to many a fancy chef making cookbooks, small assumptions that the reader of the recipe is at least fairly competent at recipe understanding or looking up a video to fill in the gaps of what the writer didn't think needed added (fancy ancient salt water resistant concrete, omitted from recipe was use of sea water rather then well water)
Just like Martha Stewart, Anne, I don't think Ramsay's recipes are tested.
I would love to see Gordon react to this video
I was thinking the same.
I love this episode because I can identify! I’ve not made this particular recipe but I’ve had times when I did what the recipe called for and things didn’t work out. As always, thanks for being real!!
This recipe in particular. It was the most straight to the point recipe I’ve ever seen. At first it inspired confidence, then that quickly, quickly fades.
Maaan you live in england now. You should DEFINITELY apply to the Great British Bake Off! (this about your intuition just reminded me of the Technical)
This usually is made with dates instead of banana. I gotta try this one
One of the most delicious desserts on the planet ... I've never used that recipe, but have successfully made it a few times using other recipes.
I'm late to the party, but if you ever have toffee sauce left over from making the sticky toffee pudding, mix it into some butter to make a delicious buttercream. I made that last year for my birthday and it was delicious on chocolate cake!
I had Gordon's sticky toffee pudding at his Heddon Street Kitchen. Several times--I go whenever I'm in London! The toffee is sort of soaked into the cake, so maybe if you had poured it over and let it sit for an hour or so? (I know--who wants to wait that long!)
I’ve had a few proper London ones too....Nothing beats that.
(This didn’t compare)
the sticky toffee pudding that I know, the toffee sauce goes on the cake still in the pan and let it soak in and get everything gooey. Then you serve a slice and pour more on top. clearly your cake was over cooked, or maybe the pan was too big?? Also every toffee pudding recipe I know has dates in as well
Gordon Ramsay steams his cake before baking it. Thats why its so moist and decadent. He also only uses double heavy cream in the toffee sauce instead of milk. It's my go to at his restaurant, I always take an extra 1 or 2 home 😭
As you'll know now since you moved to London the British also use the term "pudding" in the place of "dessert".
Anytime a cake pulls away from the edges, it is done done done!
So sorry for the late reply. So my husband and I frequent Gordan Ramsay's Steak restaurant in Las Vegas for 4 years since it opened. The Sticky Toffee Pudding is our favorite dessert of all time!!!! We learned from our waiter just a few weeks ago that the cake is a date cake that is "STEAM COOKED" and the toffee sauce is added through out the cooking process to keep it moist. So if you do not know that then you will fail.The traditional presentation is with a salted caramel vanilla ice-cream that is shaped into a stick of butter. The presentation is amazing and I wish could share the picture of the dessert here but I cannot.
you made a valiant effort with this! His recipe is indeed strange....I've never seen a cake of this size require an extra 60 minutes bake time, even at that lower temp. Something very odd about that. At most, it probably only needed another 20 minutes or something.....or until a toothpick comes out clean. I don't know if he's adding that long timeframe to account for people's ovens being different or what, but it's definitely an odd time that will lead to an overbaked cake. Quite frustrating for you! But at the end, you managed to salvage it somewhat, so that's a plus!
Adam Ragusea put out a video about the British usage of the word "pudding'. In short, it relates to foods cooked inside a casing, whether that is meat in natural or collagen material, or a sugar flour and suet product in a cloth bag. Somewhere down the years that evolved into a starch-thickened custard in a plastic cup, hence the American usage of the word "pudding".
Australia has a couple of things closer to British due to our heritage in the form of having Xmas puddings around every December, and self-saucing puddings, which are basically a sponge batter which gets sprinkled liberally with flavoured sugar and hot water poured over top before putting in the oven. The result is the batter floats top the top, but also thickens the sweetened water and turns it into a sauce. I have seen it likened to lava cake.
We do however also have various custards that can get called "pudding" too, so we have absorbed that from American media.
Watching this in 2023. youre Style changed a lot. Congrats for keeping up all the time.
I think there's a way to ripen bananas in the microwave
Also it looks great
That trick will come in handy one day
Golden syrup is HEAVEN and tastes nothing like honey. This will make a huge difference if you don't have it. I think there are recipes to make golden syrup on the nets
you should remake this now that you're in the UK! and can get proper golden syrup
If you haven't yet had/made a good toffee pudding, see if the Trader Joe's nearest you still has the frozen pumpkin sticky toffee puddings that debuted late in 2022. I assumed they would be seasonal but to my delight, I noticed they returned to a Boston area TJ's in late winter. They are in the shape of a mini-bundt. with the sauce included in the bottom of the mold. I didn't keep them frozen, just refrigerated, and warmed them just before serving. The cake should be served warm but not HOT. The TJ's version doesn't register as pumpkin, just a moist spice cake with the proper sticky pudding texture. EVERY bit as good as the ones I've paid three times as much for in high-end Boston restaurants. They were very well received so I expect that all TJ's locations will bring them back by Thanksgiving this year.
m.ruclips.net/video/lZpGUWygrlg/видео.html. Another good version.
Note to self : Don't buy a Gordon Ramsey cook book.
I’m sorry but I can’t let that pudding explanation slide.
“The origin of English pudding dates back to 1305, where the Middle English word "poding" connoted a "meat-filled animal stomach." Thankfully the word evolved to pudding and took on an entirely different meaning. In the U.S. and Canada, pudding is a milk-based dessert similar to a custard.
English pudding, however, can be sweet or savory. The savory versions include Yorkshire pudding (fried batter doused with meat gravy), black pudding (sausage made with congealed blood) and suet pudding (boiled or steamed mutton or beef fat). Try throwing one of those in a kid's lunch box. English dessert puddings are more homogenous and usually involve eggs, starch and dairy, not unlike a dense cake. Sweet English puddings include treacle pudding made from steamed sponge cake, and Christmas pudding made from dried fruit held together by egg and suet.”
I love sticky toffee pudding.
Yorkshire pudding isn’t a pudding either and another I love. Dark syrup is probably treacle what we use is molasses.
Dark syrup is probably akin to dark corn syrup (Karo), I’d guess. Honey is better for you but may behave differently. I’ll think twice before trying to make a GR recipe after seeing this. Enjoyed it anyway!
Gordon Ramsay is a joker. Did you ever see his Grilled Cheese sandwich recipe. Never trust a chef who doesn’t know what melting means
I discovered your channel today and I'm totally binge watching!
Honey doesn’t taste the same as molasses in this dish. Molasses can’t be substituted.
Yeah that was a bad call on my part!
I hope you had some sticky toffee pudding when you lived in London. So good!
I'm glad this is how you learnt to not follow the time of the recipe. Always use a toothpick or knife - and your nose
LOL I don’t think I’ll ever learn my lesson tbh
love your sense of humor. wish i'd found your channel sooner.
Bananas ripen faster in the dark I believe or maybe it’s the fridge or both I can’t remember. I just know my dad used to buy the greenest bananas he could find cuz he’d take them to work for lunch. He’d put them in the fridge at the start of his shift and apparently by lunch time it was a ripened banana (at least ripe enough for his taste, I like my bananas bright yellow)
So far so g...oh yep he's about to use a green banana 🙃
Funnily enough cutting a green banana before attempting to mash it was good intuition
Haha was part of the whole masterplan....totally was
That's a different kind of sticky toffee pudding we have had. In UK all the ones we ate had mushed date in them. Added this rich deep flavour. I'm sure there is hundred ways to make it. So next is key lime cookies then spotted dick? lol
They vary...I think...Actually you probably know more than I do! Haha I am curious about this spotted dick! What a name!
@@antichef I have only ever come across it with dates in, not banana, and the ones you can buy in the supermarket in the uk also have dates in.
Love this! I love your vids. Please make more! BTW, what is the name of the classical piece you played at the very beginning? Thanks!
Edit: Is it Debussy?
Thanks so much Monique!!! Can't stop, won't stop... You're right, its Claude Debussy's Clare De Lune....or the song at the end of Oceans 11
@@antichef Thanks! This video was very funny! I agree that 1-hour is a ridiculously long baking time!
Nice to see the early ones
Dark syrup is basically molasses
finalement vous avez réussis
Todd english's white chocolate challah pudding recipe is good from his Fig's cookbook.
Looks pretty good to me!
it wasn’t too shabby!
Would love it if you made a traditional version, made with dates instead of banana and see which you like better. I adore the date but should try the banana before I judge, I guess. Thanks! Great video yet again.
also where's the roasted banana? that's literally the best part of the dish
What’s For Tea on RUclips has an amazing recipe! It worked for me.
This was foreshadowing butter use in the future lol
Keep up the good work 👏
🖤
Interesting. My recipe has dates. No bananas.
Love your videos! However, never bake a cake or other breads, etc., on the bottom of the oven unless instructed. Always use the middle rack. ❤️
Sticky toffee pudding is sublime, but I didn’t make it with banana
I have only ever have sticky toffee pudding made with dates although it look nice a will stick the one made with dates
The brown syrup is most likely treacle, a fab very thick dark brown ewe ie gooey syrup…
the nana needed to be more ripe - ie with those brown spots all over the skin. That makes for a nice, sweet pudding. Not the green tasteless one
Did he say banana! Next video please
But it still looks tasty. Good work
ha ha you probably know this by now, but usually baking cakes in glassware isn't a good idea. You might have been better to use a regular metal cake pan.
Stickey toffee crunch.😂
I thoroughly enjoy your videos.
Wondering when you'll cook Indian :-)
I feel like there is a video on how to make sticky toffee pudding using the microwave...I want to say it is also Ramsay's but not positive. If you have London Calling restaurants near you (we have one in the mall in Missouri) they sell sticky toffee pudding on their dessert menu. It is f$cking amazing. You can see what it's supposed to taste like.
Spotted Dick - think Irish Soda Bread (which the Irish call American Soda Bread) that is steamed instead of baked. Love the choice of the Gymnopedie. P.S.: I've never heard of Sticky Pudding without dates?
Great cooks figure out how to make baking mistakes look and taste great. You did that and I give you an A+ well done you.
Thanks Shirley! I got to the end somehow
Put whole banana into the oven to quickly ripen it
Dark syrup...like Black Treacle...is required for these. Honey is NOT a substitute.
Is that like black lyles syrup?
Please make this again but use Nigella Lawson's recipe because this one is so wrong! Stick Toffee Pud has dates not bananas in it.
No dates !!
yeah, the thing about cook times is every oven has its own way of circulating heat. Even at the same temp, different ovens distribute heat differently. 60 minutes for that tiny cake though is really too much though. I have made 1.5 kg cakes and that didnt really need that much time. always trust your intuition with the oven you have.
Also, I think Ramsay purposefully writes his recipes like that. Plus the dude is a bit overrated. I mean he uses a whole aniseed without toasting it to flavour broth. Amateur. (Yes, I am bored and am looking for people to bring on the hate)
Look up in Rock Recipes, sticky toffee pudding. Usually made with dates!!
Why doesn’t this have any dates in it? This isn’t sticky toffee pudding!
Someone else making Gordon's recipe says that there are dates in this one? Did you see dates in the recipe?
Traditional doesn't have banana in it
If you want recipes that really work don't choose Gordon Ramsey. Jamie Oliver is a much better choice...the recipes WORK.
With that regular hands' slamming, his elbows will get arthritis. 😅🙈
Love the channel but way too many desserts...
so not hating but if you change the recipe then you're not making the "insert famous chef's name" recipe as advertised. substitutions are fine but if you deviate from the written recipe, you can't really claim to be making "Gordon Ramsay's" sticky toffee pudding.
He lives in London here right? Does London not have dark sirap?
I was in Brussels for this video and I couldn’t find it
Sorry…not sticky toffee pudding…no dates
Put the banana in the oven
hi! i recommend you buying a book by annie bell baking bible - it is indeed a baking bible, amazing formulas and taste works everytime no matter what you try!
I will most definitely look into that!
Interesting- Anti-chef, indeed. Next time, try making the recipe given to see what happens. Substituting so much isn’t something anyone should do when they haven’t made a recipe. Makes for good reels and clicks though, so I suppose there’s that going for you.
Thanks DH & Happy Holidays!
You’ll have to make the spotted dick now 😂 watch his video making the sticky toffee pudding 😋
I may have to now!!
😂
Gordon Ramsay, ironically, isn't famous for being a good chef. He doesn't even cook in his own restaurants. He's mostly famous for screaming at the chefs he hired to work in restaurants he owns. Watch him try to make a grilled cheese sometime. Truly terrible.
Do something spicy dishes bro😉
Dates are the best. Poke holes in cake poor toffee over let soak in. Poke cakes are sort of the American version
Dark syrup in British recipes usually is molasses or treacle or vegamite.......dark in colour with acquired taste.
VEGEMITE??! You cannot use Marmite-adjacent products to replace syrup. Vegemite is a savoury spread that goes on toast, not on cakes. *shudder*
I must have looked at a dozen sticky toffee pudding recipes and then found you! I laughed soooooo hard and shared with friends! So funny. I will stick with the traditional date recipes though you certainly made my day! Can't wait to look at your other videos once I get through this dinner party!!!
Do you think you are smarter than Gordon Ramsey? If Gordon Ramsey says to put the cake in for one hour and ten minutes then you do it sir.
It always amazes me how vegans want to recreate meat dishes without meat🤣
So he taught us how to make a fucked up dessert. Not helpful