Gordon Ramsay’s Sticky Toffee Pudding is a quintessential British dessert that perfectly embodies comfort food. This rich, moist sponge cake made with finely chopped dates is drenched in a luscious toffee sauce, making it a delightful end to any meal. Whether you’re serving it at a family dinner or hosting a special gathering, this pudding is sure to please.

Why Make This Recipe

Making Gordon Ramsay’s Sticky Toffee Pudding is about more than just indulging in a delicious dessert; it’s about creating a memorable experience. The combination of sweet dates and buttery toffee not only satisfies your sweet tooth but also offers a taste of nostalgia. This recipe invites you to become part of a tradition that has been cherished across generations in British households. Moreover, the rich flavors and warm texture make it a cozy treat during colder months, making it a perfect addition to your recipe repertoire.

How to Make Gordon Ramsay Sticky Toffee Pudding

Creating this iconic dessert involves a few steps but is well worth the effort. Follow the directions closely for the best results, and prepare yourself for a delectable treat that pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients

5 ounces dates, pits removed, roughly chopped (about ¾ cup)
½ teaspoon baking soda
¼ cup boiling water
3 tablespoons (42g) unsalted butter, room temperature
6 tablespoons (84g) light brown sugar
1 egg
½ cup + 2 tablespoons (78g) all-purpose flour
½ teaspoon baking powder
½ cup (113g, 1 stick) unsalted butter for the sauce
1 cup (225g) packed brown sugar for the sauce
2 tablespoons (30ml) milk for the sauce
2 tablespoons (30ml) heavy cream for the sauce
2 tablespoons (35g) corn syrup for the sauce
Tiny pinch kosher salt for the sauce
2 tablespoons (30ml) bourbon for the sauce

Directions

Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped dates with the baking soda and boiling water. Let the mixture sit for 10 minutes.
In a separate bowl, cream together the room temperature butter and light brown sugar until light and fluffy.
Add the egg to the butter mixture and blend well.
Incorporate the soaked date mixture into the butter mixture.
In another bowl, whisk together the flour and baking powder. Gently fold this dry mixture into the wet ingredients until just combined.
Pour the batter into a greased baking dish and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
While the pudding is baking, prepare the toffee sauce by melting together the butter, brown sugar, milk, heavy cream, corn syrup, kosher salt, and bourbon in a saucepan over medium heat.
Once the pudding is done baking, drizzle the warm toffee sauce generously over the top and serve.

How to Serve Gordon Ramsay Sticky Toffee Pudding

For the best experience, serve the sticky toffee pudding warm. Pair it with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream to balance the richness of the pudding. A drizzle of extra toffee sauce on top can elevate the dish even further, inviting your guests to indulge.

How to Store Gordon Ramsay Sticky Toffee Pudding

To store any leftover pudding, wrap it tightly in plastic wrap or transfer it to an airtight container and place it in the fridge. It can be stored for up to three days. When you’re ready to enjoy it again, simply reheat it in the microwave or oven until warmed through, and reapply a drizzle of freshly made toffee sauce if desired.

Tips to Make Gordon Ramsay Sticky Toffee Pudding

Ensure your dates are fresh for the best flavor and texture.
Don’t skip soaking the dates in boiling water, as this step helps to soften them and intensifies their sweetness.
For an extra depth of flavor, consider adding a pinch of cinnamon or nutmeg to the batter.
Always check the pudding’s doneness with a skewer; it should come out clean when inserted in the center.

Variation

For a twist on the classic recipe, you might consider adding a handful of chopped nuts such as pecans or walnuts to the batter for added texture. Alternatively, you could substitute the bourbon in the sauce with a splash of rum or omit it entirely for a non-alcoholic version.

FAQs

1. Can I make this dessert ahead of time?
Yes, you can prepare the pudding in advance and store it in the fridge. Just make sure to warm it up before serving, along with the toffee sauce.

2. Is Sticky Toffee Pudding gluten-free?
No, this traditional recipe contains all-purpose flour. However, you can substitute it with a gluten-free flour blend to make it gluten-free.

3. Can I freeze Sticky Toffee Pudding?
Yes, you can freeze the unbaked or baked pudding. Wrap it well in plastic wrap and aluminum foil before freezing. To reheat, bake from frozen or thaw in the fridge overnight before reheating in the oven.

Sticky Toffee Pudding

A rich and moist British dessert made with finely chopped dates and drenched in luscious toffee sauce, perfect for any occasion.

Prep Time 20

Cook Time 35

Total Time 55

Serving Size servings

Ingredients

For the Pudding

5 ounces dates, pits removed, roughly chopped (about ¾ cup) Ensure dates are fresh for the best flavor
½ teaspoon baking soda
¼ cup boiling water Used to soak dates
3 tablespoons unsalted butter, room temperature
6 tablespoons light brown sugar
1 large egg
½ cup all-purpose flour
2 tablespoons all-purpose flour
½ teaspoon baking powder

For the Toffee Sauce

½ cup unsalted butter 1 stick
1 cup packed brown sugar
2 tablespoons milk
2 tablespoons heavy cream
2 tablespoons corn syrup
1 pinch kosher salt Tiny pinch
2 tablespoons bourbon Optional; can be omitted for non-alcoholic version

Instructions

Preparation

Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped dates with the baking soda and boiling water. Let the mixture sit for 10 minutes.
In a separate bowl, cream together the room temperature butter and light brown sugar until light and fluffy.
Add the egg to the butter mixture and blend well.
Incorporate the soaked date mixture into the butter mixture.
In another bowl, whisk together the flour and baking powder. Gently fold this dry mixture into the wet ingredients until just combined.
Pour the batter into a greased baking dish and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.

Toffee Sauce Preparation

While the pudding is baking, prepare the toffee sauce by melting together the butter, brown sugar, milk, heavy cream, corn syrup, kosher salt, and bourbon in a saucepan over medium heat.
Once the pudding is done baking, drizzle the warm toffee sauce generously over the top and serve.

Notes

For the best experience, serve warm with vanilla ice cream or whipped cream. Store leftovers in the fridge for up to three days. Reheat before serving.