Gordon Ramsay Sticky Toffee Pudding Recipe
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.
- 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 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
