Gordon Ramsay Sticky Toffee Pudding Recipe

Introduction

Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert renowned for its rich, moist texture and luscious toffee sauce. With sweet dates and a deep molasses flavor, this recipe delivers a comforting treat that’s perfect 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 the boiling water over the dates and sprinkle in the baking soda. Let it sit for at least 10 minutes until the dates soften and plump up.
2. Step 2: Mash about half of the softened dates with a fork for texture and even flavor distribution in the batter.
3. Step 3: In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes with an electric mixer.
4. Step 4: Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, stir in a tablespoon of flour to fix it.
5. Step 5: Gently fold in the sifted self-raising flour and vanilla extract, using a figure-eight motion to avoid overmixing.
6. Step 6: Stir in the entire date mixture, including the liquid, just until combined. The batter will be loose—that’s perfect.
7. Step 7: Pour the batter into a greased 8×8 inch baking dish. Bake in a preheated oven at 180°C (160°C fan) for 35-40 minutes. Check doneness with a skewer; it should come out clean and the top should spring back when pressed.
8. Step 8: While the pudding bakes, prepare the toffee sauce by melting the dark brown sugar and unsalted butter together in a small saucepan over medium heat. Once melted and combined, slowly stir in the double cream and simmer gently until thickened.
9. Step 9: Serve the warm pudding topped generously with toffee sauce for that indulgent finish.

Tips & Variations

• Use Medjool dates for their natural caramel flavor, which is key to the pudding’s richness.
• Don’t skip sifting the flour—it keeps the pudding light and tender.
• If you prefer a boozy twist, add a splash of dark rum or whisky to the toffee sauce.
• For extra texture, try folding in chopped walnuts or pecans into the batter.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving and pour fresh toffee sauce over the top. The toffee sauce can be refrigerated separately and warmed as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other dried fruits instead of dates?

Dates provide a unique caramel flavor and moisture important for this pudding. Substituting raisins or other dried fruits is possible but may affect texture and taste.

Do I have to use double cream for the toffee sauce?

Double cream is preferred for its richness and thickness, but heavy cream works as a good alternative if double cream is unavailable.

Gordon Ramsay Sticky Toffee Pudding Recipe

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Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert featuring a moist date-infused cake soaked in rich, luscious toffee sauce. This recipe combines chopped Medjool dates soaked in boiling water and baking soda for fluffiness, with a buttery, brown sugar batter, baked to perfection, then topped with a warm, creamy toffee sauce. Perfect for an indulgent treat that balances deep caramel flavors and tender texture.

• 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 work best)
• 250ml boiling water (just off the kettle)
• 1 teaspoon baking soda
• 85g unsalted butter, softened (room temperature)
• 140g dark brown sugar, packed
• 2 large eggs (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 boiling water over them and sprinkle in the baking soda, causing bubbling. Let the mixture sit for at least 10 minutes to soften and plump the dates. Mash half the dates with a fork to distribute flavor evenly.
2. Cream Butter and Sugar: In a large bowl, cream the softened butter and dark brown sugar together using an electric mixer for 3-4 minutes until light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each. If the batter curdles, add a tablespoon of flour to bring it back together.
4. Incorporate Dry Ingredients and Vanilla: Gently fold in the sifted self-raising flour and vanilla extract using a figure-eight motion with a wooden spoon, taking care not to overmix to avoid a tough pudding.
5. Mix in Date Mixture: Add the softened date mixture including the liquid to the batter, stirring just until combined, resulting in a loose batter.
6. Bake the Pudding: Pour the batter into a greased 8×8 inch baking dish. Bake at 180°C (160°C fan) for 35-40 minutes, or until a skewer inserted comes out clean and the top springs back when pressed lightly. Check after 30 minutes to prevent overbaking.
7. Make the Toffee Sauce: In a small saucepan over medium heat, melt the unsalted butter and dark brown sugar together. Once combined, stir in the double cream and simmer gently until the sauce thickens to a luscious consistency.
8. Serve: Pour the warm toffee sauce over slices of the baked sticky toffee pudding and serve immediately for the ultimate indulgence.

Notes

• Use Medjool dates for their rich caramel flavor; avoid substitutions like raisins for best results.
• Room temperature eggs and butter are crucial to achieve a smooth batter and avoid separation.
• Sifting flour helps maintain a light texture.
• Measure all ingredients before starting to ensure smooth preparation.
• Watch the baking time closely as oven temperatures vary to avoid overbaking.
• Wooden spoons help achieve the right folding technique without overmixing.

Keywords: Sticky Toffee Pudding, British dessert, date pudding, toffee sauce, Gordon Ramsay recipes, classic pudding, rich dessert