If you have a sweet tooth and love a dessert that hugs you with warmth and comfort, you must try this Gordon Ramsay Sticky Toffee Pudding Recipe. It is a deliciously moist sponge cake packed with soft dates and crowned with a luscious, sticky toffee sauce that melts in your mouth. This classic British dessert brings together simple ingredients to create a showstopping finale for any meal, full of deep caramel flavors and just the right amount of sweetness to make everyone smile. Whether you’re entertaining friends or indulging in a cozy night in, this recipe is sure to become a treasured favorite.
Ingredients You’ll Need
The magic of this Gordon Ramsay Sticky Toffee Pudding Recipe lies in its simplicity. Each ingredient plays a crucial role, from the dates that add natural sweetness and moisture, to the brown sugar that deepens the toffee flavor. Using quality butter and fresh eggs ensures the perfect texture, while the baking soda and powder guarantee that tender crumb.
- Dates (5 ounces): Chopped and soaked to add natural sweetness and moisture to the pudding.
- Baking soda (½ teaspoon): Reacts with the dates to help tenderize the sponge.
- Boiling water (¼ cup): Used to soften the dates and activate baking soda.
- Unsalted butter (3 tablespoons room temp + ½ cup for sauce): Adds richness and a smooth buttery flavor.
- Light brown sugar (6 tablespoons + 1 cup for sauce): Brings caramel notes essential for toffee sauce and pudding sweetness.
- Egg (1): Binds the ingredients and gives structure to the pudding.
- All-purpose flour (½ cup + 2 tablespoons): Provides the essential base for the sponge pudding texture.
- Baking powder (½ teaspoon): Helps the pudding rise slightly for a nice, airy crumb.
- Milk (2 tablespoons for sauce): Adds a creamy touch to the toffee sauce.
- Heavy cream (2 tablespoons for sauce): Makes the sauce luxuriously smooth and rich.
- Corn syrup (2 tablespoons): Gives the sauce its signature glossy, sticky finish.
- Kosher salt (tiny pinch): Enhances and balances the sweetness in the sauce.
- Bourbon (2 tablespoons): Adds a subtle warmth and depth to the toffee sauce.
How to Make Gordon Ramsay Sticky Toffee Pudding Recipe
Step 1: Prepare the Dates
Start by roughly chopping your dates and mixing them with baking soda and boiling water in a bowl. Let this mixture sit for about 10 minutes to soften the dates and activate the baking soda, which helps tenderize the pudding and infuses it with extra moisture and flavor. This step is a small but essential foundation for the recipe’s trademark texture.
Step 2: Cream Butter and Sugar
In a separate bowl, beat the room temperature butter together with light brown sugar until the mixture becomes light and fluffy. This process aerates the batter, setting the stage for a sponge that’s beautifully tender and holds the toffee sauce perfectly.
Step 3: Add the Egg
Beat the egg into the creamed butter and sugar. This is your binder, which keeps all the ingredients harmoniously together and shapes the sponge’s structure for a moist but firm pudding that holds its shape when sliced.
Step 4: Combine Date Mixture and Butter Mixture
Fold the softened date mixture into the creamed butter, sugar, and egg mix. The moisture and sweetness from the dates bleed into the batter adding a natural caramel complexity you simply cannot replicate with pure sugar.
Step 5: Add Dry Ingredients
In another bowl, whisk together the all-purpose flour and baking powder, then gently fold this into your wet batter. This flour mixture creates the body of your pudding and the baking powder keeps it light, balancing the density of the dates perfectly.
Step 6: Bake the Pudding
Grease your baking dish and pour in the batter evenly. Bake at 350°F (175°C) for 30-35 minutes or until the pudding rises slightly and a skewer inserted comes out clean. Baking transforms the batter into a rich, golden sponge, ready to soak up the ultimate toffee sauce.
Step 7: Make the Toffee Sauce
While the pudding is baking, melt butter in a saucepan over medium heat. Add the packed brown sugar, milk, heavy cream, corn syrup, a pinch of kosher salt, and bourbon. Stir gently until everything melts into a glossy, sticky sauce that’s thick but pourable—this sauce is the heart and soul of this dessert.
Step 8: Serve Warm with Sauce
As soon as your pudding is out of the oven, generously drizzle the warm toffee sauce over it. The sauce soaks into the sponge while still warm, creating that irresistible sticky glaze everyone loves about this Gordon Ramsay Sticky Toffee Pudding Recipe.
How to Serve Gordon Ramsay Sticky Toffee Pudding Recipe
Garnishes
Serving this pudding warm with a scoop of vanilla ice cream or a dollop of lightly whipped cream is heaven on a plate. A sprinkle of chopped toasted nuts adds delightful crunch, while a fresh sprig of mint can brighten the presentation. These small touches make every bite an experience.
Side Dishes
Pair the dessert with lightly brewed coffee or a dessert wine like a tawny port to complement the richness of the toffee sauce. For a lighter finish, a small bowl of fresh berries adds a tart contrast that cuts through the sweetness.
Creative Ways to Present
If you want to impress guests, serve individual portions in elegant ramekins topped with the sauce just before serving. For a modern twist, layer the pudding cubes with whipped cream and caramel sauce in a glass for a stunning sticky toffee pudding parfait that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Leftover pudding keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve moisture and prevent the cake from drying out. Reheat gently before serving to enjoy that fresh-baked taste.
Freezing
This Gordon Ramsay Sticky Toffee Pudding Recipe freezes well too. Wrap individual portions or the entire pudding tightly in plastic wrap and then foil. Freeze for up to a month. Thaw overnight in the fridge before reheating.
Reheating
To reheat, warm the pudding in a microwave or oven at medium heat until heated through. Pour fresh toffee sauce over the warm pudding to restore its sticky, gooey magic just like the first time.
FAQs
Can I make this recipe dairy-free?
Yes! Substitute the unsalted butter with a dairy-free margarine or coconut oil, and replace milk and cream in the sauce with coconut milk or another plant-based milk for a dairy-free version that’s still rich in flavor.
What can I use if I don’t have dates?
If you can’t find dates, prunes or dried figs are good alternatives that provide similar sweetness and moisture. Just chop them up and soak as you would with dates to keep that lovely pudding texture.
Is bourbon necessary in the toffee sauce?
While bourbon adds a warm depth, it’s optional. You can leave it out if you prefer or substitute with vanilla extract or a splash of water. The sauce will still be deliciously sticky and sweet.
How do I know when the pudding is fully baked?
Insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, the pudding is done. It should have risen slightly and be firm to touch but still soft.
Can I prepare the sauce ahead of time?
Absolutely! Make the toffee sauce ahead and reheat gently when ready to serve. Just give it a good stir to bring back its rich, silky texture before pouring over the warm pudding.
Final Thoughts
This Gordon Ramsay Sticky Toffee Pudding Recipe is more than just a dessert; it’s a celebration of comfort food done right. The blend of tender sponge, rich toffee sauce, and that hint of bourbon is irresistible and perfect for sharing with loved ones. Give it a try and you’ll soon find it hard to resist making it again and again.
Print
Gordon Ramsay Sticky Toffee Pudding Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert featuring moist, date-packed sponge cake drenched in a luscious, rich toffee sauce made with butter, brown sugar, cream, and a hint of bourbon. Perfectly warm and indulgent, this pudding is great for cozy dinners or special occasions.
Ingredients
Pudding
- 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
- ½ teaspoon baking soda
- ¼ cup boiling water
- 3 tablespoons (42g) unsalted butter, room temperature
- 6 tablespoons (84g) light brown sugar
- 1 egg
- ½ cup + 2 tablespoons (78g) all purpose flour
- ½ teaspoon baking powder
Toffee Sauce
- ½ cup (113g, 1 stick) unsalted butter
- 1 cup (225g) packed brown sugar
- 2 tablespoons (30ml) milk
- 2 tablespoons (30ml) heavy cream
- 2 tablespoons (35g) corn syrup
- Tiny pinch kosher salt
- 2 tablespoons (30ml) bourbon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking the pudding.
- Soak Dates: In a bowl, mix the roughly chopped dates with baking soda and boiling water. Let the mixture sit for 10 minutes to soften the dates and create a sticky base.
- Cream Butter and Sugar: In a separate mixing bowl, cream together the unsalted butter and light brown sugar until the mixture is light and fluffy, incorporating air for a tender sponge.
- Add Egg: Beat the egg into the butter and sugar mixture thoroughly, ensuring the ingredients combine well.
- Combine Dates: Mix the cooled date mixture into the wet ingredients, folding it gently to incorporate.
- Mix Dry Ingredients: In another bowl, whisk together the all-purpose flour and baking powder to distribute the leavening agent evenly.
- Fold Dry into Wet: Carefully fold the flour mixture into the wet ingredients until just blended, avoiding overmixing to keep the pudding tender.
- Bake: Pour the batter into a greased baking dish and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, combine butter, brown sugar, milk, heavy cream, corn syrup, salt, and bourbon in a saucepan. Melt and stir over medium heat until smooth and slightly thickened.
- Serve: Once the pudding is baked, remove it from the oven and immediately drizzle the warm toffee sauce generously over the top. Serve warm for the best indulgent experience.
Notes
- Ensure dates are finely chopped to allow a smooth texture in the pudding.
- Let the date mixture cool slightly before mixing into butter and sugar to prevent curdling.
- You can omit bourbon for a non-alcoholic version or substitute with vanilla extract.
- Serve with vanilla ice cream or custard for extra creaminess.
- To store, refrigerate leftover pudding and reheat gently before serving.
