Gordon Ramsay Sticky Toffee Pudding Recipe

Introduction

Gordon Ramsay’s Sticky Toffee Pudding is a rich, moist dessert that perfectly balances the deep caramel flavors of dates and toffee. This classic British treat is surprisingly easy to make at home, delivering a luxurious finish to any meal.

Ingredients

• 200g dates, pitted and chopped (Medjool preferred)
• 250ml boiling water
• 1 tsp baking soda
• 85g unsalted butter, softened
• 140g dark brown sugar, packed
• 2 large eggs, at room temperature
• 175g self-raising flour, sifted
• 1 tsp vanilla extract
• For the Toffee Sauce:
• 200g dark brown sugar
• 100g unsalted butter
• 200ml double cream

Instructions

1. Step 1: Chop the dates roughly and place them in a heatproof bowl. Pour over the boiling water and sprinkle in the baking soda. Allow to sit for at least 10 minutes until the dates plump and soften.
2. Step 2: Mash about half of the softened dates with a fork to create a chunky texture and set aside.
3. Step 3: Cream the softened butter and dark brown sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. If the batter curdles, add a tablespoon of flour to bring it back together.
5. Step 5: Gently fold in the sifted self-raising flour and vanilla extract, stirring just until combined to avoid a tough pudding.
6. Step 6: Stir in the date mixture, including the soaking liquid, until evenly combined. The batter should be loose.
7. Step 7: Grease an 8×8 inch baking dish and pour the batter in. Bake at 180°C (160°C fan) for 35-40 minutes, or until a skewer comes out clean and the top springs back when lightly pressed.
8. Step 8: While the pudding bakes, prepare the toffee sauce. In a small saucepan, melt the butter and dark brown sugar together over low heat. Once combined, stir in the double cream and simmer gently until thickened, about 5 minutes.
9. Step 9: Serve the warm pudding drizzled generously with the hot toffee sauce.

Tips & Variations

• Use Medjool dates for their natural caramel flavor, which is essential for the perfect sticky texture.
• Allow butter and eggs to come to room temperature before mixing for a smoother batter.
• Sifting the flour helps keep the pudding light and fluffy.
• For a twist, add a pinch of cinnamon or nutmeg to the batter for warmth.
• Leftover toffee sauce can be stirred into ice cream or yogurt for a quick treat.

Storage

Store leftover pudding covered in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the microwave or oven until heated through and serve with fresh toffee sauce. The toffee sauce can be kept separately in the fridge for up to a week and gently reheated on the stove.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding gluten-free?

Yes, substitute the self-raising flour with a gluten-free baking flour blend, but ensure it includes a raising agent for best results.

Do I have to use double cream for the sauce?

Double cream is preferred for its thickness, but heavy cream works as a substitute. Avoid using milk as the sauce may be too thin.

Gordon Ramsay Sticky Toffee Pudding Recipe

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★★★★★

4.7 from 497 reviews

Gordon Ramsay’s Sticky Toffee Pudding is a rich and indulgent British dessert featuring moist date-saturated sponge cake baked to perfection and smothered in a luscious homemade toffee sauce. The combination of natural caramel flavors from Medjool dates, dark brown sugar, and creamy double cream create an irresistibly sticky and flavorful treat perfect for any occasion.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Pudding Ingredients

• 200g dates, pitted and chopped (Medjool preferred)
• 250ml boiling water
• 1 tsp baking soda
• 85g unsalted butter, softened
• 140g dark brown sugar, packed
• 2 large eggs, room temperature
• 175g self-raising flour, sifted
• 1 tsp vanilla extract

Toffee Sauce Ingredients

• 200g dark brown sugar
• 100g unsalted butter
• 200ml double cream

Instructions

1. Prepare the Date Mixture: Roughly chop the dates and place in a heatproof bowl. Pour boiling water over the dates and sprinkle in the baking soda. Allow the mixture to sit for at least 10 minutes until the dates plump and soften. Mash about half of the dates with a fork for a chunky texture.
2. Cream Butter and Sugar: In a large bowl, beat softened butter and dark brown sugar together with an electric mixer for 3-4 minutes until light and fluffy, ensuring the perfect base for the pudding batter.
3. Add Eggs: Add the eggs one at a time, beating well after each addition. If the batter appears curdled, incorporate a tablespoon of sifted flour to bring it back together.
4. Fold in Dry Ingredients and Vanilla: Gently fold the sifted self-raising flour and vanilla extract using a figure-eight motion with a wooden spoon, being careful not to overmix which can toughen the pudding.
5. Combine with Date Mixture: Pour the softened dates along with their soaking liquid into the batter and stir just until combined, resulting in a loose batter consistency.
6. Bake the Pudding: Transfer the batter to a greased 8×8 inch baking dish and bake in a preheated oven at 180°C (160°C fan) for 35-40 minutes. The pudding is done when a skewer inserted comes out clean and the top springs back when lightly pressed.
7. Make the Toffee Sauce: While the pudding bakes, melt butter and dark brown sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture is smooth. Remove from heat and slowly whisk in double cream until the sauce is thick and luxurious.
8. Serve: Cut warm sticky toffee pudding into portions and generously spoon over the hot toffee sauce. Enjoy immediately for the best texture and flavor.

Notes

• Use Medjool dates for their superior natural caramel flavor and softness.
• Always use unsalted butter to control the saltiness in the pudding and sauce.
• Allow eggs and butter to come to room temperature for better mixing and texture.
• Sifting flour helps to keep the pudding light and prevents lumps in the batter.
• Do not overmix the batter once flour is added to avoid a tough pudding.
• The toffee sauce can be reheated gently if it thickens too much upon standing.
• Measure ingredients accurately for consistent results – baking is a precise science!

Keywords: sticky toffee pudding, Gordon Ramsay dessert, British pudding, date pudding, toffee sauce, comfort dessert