Gordon Ramsay Sticky Toffee Pudding Recipe is a classic British dessert that brings cozy comfort in every bite. It’s all about tender, moist sponge loaded with sweet, caramelized dates, drenched in a luscious, buttery toffee sauce that practically sings with warmth and richness. Perfect for chilly evenings or any time you want to impress with a dessert that feels like a warm hug. Whether you’re serving up a crowd or treating yourself to something special, this is a dish that will have everyone asking for seconds.
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What Makes This So Good
The magic of the Gordon Ramsay Sticky Toffee Pudding Recipe lies in its balance of deep, caramel notes and soft, moist sponge. Every forkful melts with sticky toffee sauce that’s buttery, creamy, and just the right amount of decadent without being overwhelming.
- Big Flavor, Minimal Fuss: Combining simple, everyday ingredients into a show-stopping dessert you can whip up at home.
- Family-Friendly: Kids and adults alike will adore the inviting sweet richness, making it a perfect holiday or weekend treat.
- Simple Ingredients: Easy to find pantry staples like dates, butter, and brown sugar come together beautifully.
- Works Any Night: Whether for a cozy night in or an impressive dessert for guests, it fits right in.
Ingredient Guide
Getting your ingredients right is a simple but crucial part of nailing this Gordon Ramsay Sticky Toffee Pudding Recipe. Choosing the freshest dates and good-quality butter makes a noticeable difference, and I always encourage you to prep ahead to streamline your experience.
- Dates: Go for Medjool or another soft, plump variety—they soak up liquid well and become beautifully tender.
- Baking Soda: Helps break down the dates’ acidity and enhances the sponge’s texture.
- Unsalted Butter: Using room temperature butter ensures it creams easily for a light batter and rich sauce base.
- Brown Sugar: Opt for light brown for a mild molasses flavor that complements the dates and sauce perfectly.
- Flour: Plain all-purpose works fine; just make sure to sift it with baking powder for even rise.
- Bourbon: Adds a subtle smoky note to the toffee sauce—feel free to skip or substitute vanilla extract if you prefer something milder.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Gordon Ramsay Sticky Toffee Pudding Recipe
Step 1 — Prep & Ready
Start by preheating your oven to 350°F (175°C) so it’s nice and ready for baking. While it warms up, roughly chop your pitted dates and toss them into a bowl with the baking soda. Pour in the boiling water and let them soak for about 10 minutes—this softens the dates and makes your pudding irresistibly tender. Meanwhile, grease your baking dish or line it with parchment paper; I like using a buttered ceramic dish because it helps the edges crisp slightly without sticking.
Step 2 — Cook with Confidence
Once your dates have softened, cream the room temperature butter and brown sugar until fluffy and light, which usually takes around 3 minutes with an electric mixer. Then, beat in the egg until fully combined. Stir the soaked dates with their water into the butter mixture, followed by folding in the sifted flour and baking powder gently to keep the batter airy. Pour this luscious batter into your prepared dish, smoothing the top. Pop it in the oven for 30 to 35 minutes—the pudding should spring back lightly to touch and brown just at the edges. That warm, cozy aroma will let you know you’re on the right track!
Step 3 — Finish & Serve
While the pudding bakes, make your toffee sauce by melting butter, brown sugar, milk, cream, corn syrup, and a tiny pinch of salt in a saucepan over medium heat. Stir gently until everything combines into a glossy, thick sauce, then add bourbon for that final depth of flavor. When the pudding is out of the oven, poke a few holes with a fork and drizzle the warm sauce all over so it seeps in beautifully. Serve it right away—perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for that extra indulgence.
Extra Helpful Tips
I’ve found that this recipe is super forgiving, but a few tricks make your pudding stand out every time. Don’t rush the soaking step—it’s key to the soft texture. Also, watch your baking time; overbaking dries the sponge out.
- Watch for This Sign: The pudding is done when the top is just firm to the touch and golden around the edges.
- Temperature Trick: Let the sauce thicken but don’t let it boil too aggressively or it can become grainy.
- Prep-Ahead Option: You can make the pudding base a day ahead and keep it covered in the fridge, baking fresh when ready.
- Avoid This Common Mistake: Skipping soaking the dates or rushing the creaming step will give you a denser, less moist pudding.
Serve & Enjoy
Easy Enhancements
You’ll love adding a little extra something to this Gordon Ramsay Sticky Toffee Pudding Recipe. Try sprinkling chopped toasted pecans or walnuts over the top for a delightful crunch. For an aromatic twist, a dash of cinnamon or freshly grated nutmeg works wonders in both the pudding and the sauce. Serving it warmed up with a scoop of creamy vanilla ice cream or a drizzle of crème fraîche takes it into serious indulgence territory.
Tasty Pairings
This pudding is comforting enough to stand alone as a dessert star, but pairing it with a warm cup of coffee or a smooth English Breakfast tea elevates the entire experience. If you want a side, a simple apple or pear compote plays nicely against the rich toffee flavors, balancing sweetness with gentle acidity.
Quick Plating Tips
For an inviting presentation, serve individual portions in small ramekins or clear glass dishes so the sticky sauce glaze shines through. Garnish with a sprig of fresh mint or a light dusting of powdered sugar for a pop of color. A spoonful of whipped cream or a quenelle of ice cream on the side completes the look and adds to the texture contrast beautifully.
Store, Freeze & Reheat
Fridge Storage
You can store leftover sticky toffee pudding covered tightly in an airtight container in the fridge for up to 3 days. The sponge stays moist but tends to soak up the sauce more, so you might want to refresh it by adding a little extra warm sauce when serving.
Freezer Friendly?
This pudding freezes well! Wrap tightly in plastic wrap and foil or place in a freezer-safe container for up to 2 months. When thawing, do it overnight in the fridge to avoid sogginess, then warm gently in the oven to bring back that fresh-out-of-the-oven texture.
Reheat Like New
I recommend reheating leftovers in a low oven (around 300°F/150°C) for 10-15 minutes to keep the sponge tender and the sauce glossy. If you’re in a hurry, a quick zap in the microwave works—cover loosely to keep moisture in. Always spoon a bit of extra warm sauce on top after reheating; it refreshes the sticky magic perfectly.
Gordon Ramsay Sticky Toffee Pudding Recipe FAQs
Yes! While dates are classic for sticky toffee pudding, dried figs or prunes can be used similarly. Their texture and natural sweetness make them good substitutes, but expect slight variations in flavor.
No, it’s optional. Bourbon adds a pleasant depth and warmth, but you can omit it or swap with vanilla extract if you prefer a non-alcoholic version.
It should be golden around the edges and spring back lightly when touched. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
Absolutely! Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. The texture might be slightly different, but still delicious.
Final Flavor Thoughts
I love how this Gordon Ramsay Sticky Toffee Pudding Recipe transforms simple pantry staples into a dessert that feels both decadent and approachable. If you try it, I’d be thrilled to hear if you added any personal twists or how it hit the spot on a cozy night. Don’t hesitate to leave a star rating or a comment. And if you want to mix things up next time, try swapping the bourbon for spiced rum or adding a subtle orange zest into the batter for an exciting twist. Happy baking!
Print📖 Recipe
Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay's Sticky Toffee Pudding is a rich and indulgent British dessert featuring moist date cake drenched in a luscious homemade toffee sauce infused with bourbon. This classic treat combines sweet, sticky textures with deep caramel flavors, perfect for a comforting dessert any time of year.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Pudding
- 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
Toffee Sauce
- ½ cup (113g, 1 stick) unsalted butter
- 1 cup (225g) packed brown sugar
- 2 tablespoons (30ml) milk
- 2 tablespoons (30ml) heavy cream
- 2 tablespoons (35g) corn syrup
- Tiny pinch kosher salt
- 2 tablespoons (30ml) bourbon
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it's ready for baking the pudding.
- Soak the dates: In a bowl, combine the chopped dates with baking soda and boiling water. Let this mixture sit for 10 minutes to soften and develop flavor.
- Cream butter and sugar: In a separate bowl, beat the unsalted butter with light brown sugar until the mixture is light and fluffy, ensuring an airy texture for the pudding.
- Add the egg: Incorporate the egg into the creamed butter and sugar, mixing thoroughly to combine.
- Combine date mixture: Stir the soaked date mixture into the butter, sugar, and egg batter to integrate moisture and sweetness.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour and baking powder. Gently fold this dry mix into the wet ingredients to form the pudding batter.
- Bake the pudding: Pour the batter into a greased baking dish and bake for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Prepare the toffee sauce: While the pudding is baking, melt the unsalted butter, brown sugar, milk, heavy cream, corn syrup, salt, and bourbon in a saucepan over medium heat. Stir continuously until smooth and well combined.
- Serve: Once the pudding is baked, remove it from the oven and drizzle generously with the warm toffee sauce before serving.
Notes
- For a non-alcoholic version, omit the bourbon from the toffee sauce.
- This pudding is best served warm to enjoy the full gooey texture of the toffee.
- Ensure dates are finely chopped for even texture in the pudding.
- Use unsalted butter to control saltiness in both pudding and sauce.
- Let the toffee sauce cool slightly if too hot before drizzling to avoid melting the pudding too much.
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