Gordon Ramsay Sticky Toffee Pudding Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Mix in Date Mixture: Add the softened date mixture including the liquid to the batter, stirring just until combined, resulting in a loose batter.
- 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.
- 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.
- 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
