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.
