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
Scale
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.
