Gordon Ramsay Sticky Toffee Pudding Recipe

Introduction

Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert that perfectly combines moist date sponge with rich, buttery toffee sauce. This indulgent treat is comforting and irresistibly delicious, making it a favorite for any occasion.

Ingredients

• 200g dates, pitted and chopped (Medjool work best)
• 250ml boiling water (just off the kettle)
• 1 teaspoon baking soda
• 85g unsalted butter, softened
• 140g dark brown sugar, packed
• 2 large eggs (room temperature)
• 175g self-raising flour, sifted
• 1 teaspoon 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 the baking soda on top. Let this sit for at least 10 minutes until the dates plump and soften. Mash about half of the dates with a fork for texture.
2. Step 2: Cream the softened butter and dark brown sugar in a large bowl until light and fluffy, about 3-4 minutes using an electric mixer.
3. Step 3: Beat in the eggs one at a time, mixing well after each addition. If the batter looks curdled, stir in a tablespoon of flour to smooth it out.
4. Step 4: Gently fold in the sifted flour and vanilla extract using a figure-eight motion to avoid overmixing.
5. Step 5: Stir in the date mixture, including all the liquid, just until combined. The batter will be loose, which is perfect.
6. Step 6: Pour the batter into a greased 8×8 inch baking dish. Bake at 180°C (160°C fan) for 35-40 minutes. Check at 30 minutes and test doneness with a skewer—it should come out clean and the top should spring back when pressed lightly.
7. Step 7: While the pudding bakes, make the toffee sauce. In a small saucepan, melt the butter and dark brown sugar over medium heat. Stir until combined, then add the double cream and simmer gently until thickened, about 3-5 minutes.
8. Step 8: Serve the warm pudding with generous amounts of toffee sauce poured over the top.

Tips & Variations

• Room temperature eggs and butter make for a smoother batter and better rise.
• Use Medjool dates for their natural caramel flavor; raisins won’t give the same rich taste.
• Sift flour before folding it in to keep the pudding light and fluffy.
• For an extra indulgent touch, serve with vanilla ice cream or whipped cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven and warm up some toffee sauce to drizzle over before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pudding ahead of time?

Yes, you can prepare the pudding batter and keep it refrigerated for a few hours before baking. The toffee sauce can also be made in advance and reheated gently.

What can I use if I don’t have Medjool dates?

If Medjool dates are unavailable, any soft, sticky dates will work, but avoid raisins as they do not provide the same rich caramel flavor and texture.

Gordon Ramsay Sticky Toffee Pudding Recipe

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4.7 from 101 reviews

A rich and indulgent Gordon Ramsay Sticky Toffee Pudding featuring tender date cake soaked in a luscious homemade toffee sauce. This classic British dessert combines moist self-raising flour cake with the natural caramel sweetness of Medjool dates, enhanced by a buttery, creamy toffee sauce for an irresistible treat.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Date Mixture

• 200g dates, pitted and chopped (Medjool work best)
• 250ml boiling water
• 1 teaspoon baking soda

Pudding Batter

• 85g unsalted butter, softened to room temperature
• 140g dark brown sugar, packed
• 2 large eggs, at room temperature
• 175g self-raising flour, sifted
• 1 teaspoon vanilla extract

Toffee Sauce

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

Instructions

1. Prepare the Date Mixture:

   Roughly chop the dates and place them in a heatproof bowl. Pour the boiling water over the dates and sprinkle in the baking soda. The mixture will bubble up; this is normal. Let it sit for at least 10 minutes to allow the dates to plump up and soften. For optimal texture, mash about half of the dates with a fork before adding to the batter.

2. Cream Butter and Sugar:

   In a large bowl, cream the softened unsalted butter and dark brown sugar together using an electric mixer for 3-4 minutes until the mixture is light and fluffy. This step is crucial to develop the pudding’s texture.

3. Add Eggs:

   Add the eggs one at a time, beating well after each addition. If the mixture appears curdled, stir in a tablespoon of flour to bring it back together.

4. Fold in Flour and Vanilla:

   Gently fold in the sifted self-raising flour and vanilla extract using a figure-eight motion with a wooden spoon to avoid overmixing, which can make the pudding tough.

5. Incorporate Date Mixture:

   Pour the softened dates along with the soaking liquid into the batter and stir just until combined. The batter will be loose, which is expected.

6. Bake the Pudding:

   Grease an 8×8 inch baking dish and transfer the batter into it. Bake in a preheated oven at 180°C (160°C fan) for 35-40 minutes. The pudding is done when a skewer inserted in the center comes out clean and the top springs back lightly when pressed. Monitor closely after 30 minutes to avoid overbaking due to oven variations.

7. Make the Toffee Sauce:

   In a small saucepan, combine dark brown sugar, unsalted butter, and double cream. Heat gently and stir continuously until the sugar dissolves and the sauce thickens to a luscious consistency.

8. Serve:

   Cut the warm pudding into portions and generously pour the hot toffee sauce over each serving. Enjoy immediately for best results.

Notes

• Use Medjool dates for their natural caramel flavor for the best taste.
• Ensure all ingredients, especially butter and eggs, are at room temperature before starting.
• Measure ingredients accurately to maintain baking consistency.
• Watch the pudding closely in the last 10 minutes of baking to avoid overcooking.
• Mashing half of the dates provides delightful texture contrast in the pudding.
• Double cream is recommended for the toffee sauce for its thickness and richness.

Keywords: Sticky Toffee Pudding, Gordon Ramsay, date pudding, toffee dessert, British dessert, sticky toffee cake, homemade pudding recipe