Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook.
In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe—you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavoursome dishes in just ten minutes.
Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki—these are recipes guaranteed to become instant classics and with each time you cook, you’ll get faster and faster with Gordon’s shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients.
‘When I’m shooting Ramsay in 10, I’m genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn’t matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it’s about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.’
— Gordon Ramsay
This is fine food at its fastest and fast food at its finest.
Microwave sticky toffee pudding
Making a classic sticky toffee pudding from scratch isn’t hard, but it does take a long time, so you wouldn’t expect to find a recipe for one in this book, but I was determined to find a way. After much experimenting, these individual puddings were born. Cooked in the microwave in a matter of minutes, they are as sticky, gooey and deeply tasty as the real thing. You can double the quantities but, given that you have to cook each pudding on its own, it will take longer than ten minutes to cook more of them.
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
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
- 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.
Excerpted from Ramsay in 10 by Gordon Ramsay. Copyright © 2021 by Gordon Ramsay. Reprinted with permission of Grand Central Publishing. All rights reserved. Photography copyright © Jamie Orlando-Smith