Gordon Ramsay Sticky Toffee Pudding Recipe

Prepare to fall in love with Gordon Ramsay Sticky Toffee Pudding, a legendary British dessert that is pure comfort on a plate. Tender sponge cake loaded with rich dates, soaked in a heavenly toffee sauce, this classic is the kind of soul-soothing treat that feels right at home after a cozy Sunday roast or as a make-ahead finale for dinner parties. Whether you’re a seasoned baker or just discovering the joys of traditional puddings, you’ll appreciate how the combination of simple pantry staples transforms into something truly spectacular.

Ingredients You’ll Need

Every element in this recipe works together to create that unmistakable Gordon Ramsay Sticky Toffee Pudding magic. Fresh dates lend deep sweetness and a fudgy texture, while an irresistible toffee sauce ties it all together. Here’s what you’ll need and why each ingredient matters:

• Dates (200g, pitted and chopped): These are the heart of the sponge, keeping it moist and adding naturally caramel-like notes.
• Boiling Water (250ml): Used to soften and plump up the dates for a silky consistency in the batter.
• Baking Soda (1 teaspoon): Helps tenderize the dates and gives the pudding that melt-in-the-mouth texture.
• Unsalted Butter (100g, plus 100g more for sauce): Adds richness to both the sponge and the sauce, making them both luscious and creamy.
• Brown Sugar (150g for cake, 150g for sauce): Key to the deep, toffee-like flavor in both the sponge and the sauce.
• Eggs (2 large): Provide structure and help the pudding rise while maintaining a soft crumb.
• Vanilla Extract (1 teaspoon for cake, 1 teaspoon for sauce): Brings subtle warmth and complexity in both elements.
• Plain Flour (200g): The base of the sponge, giving it enough stability without weighing it down.
• Baking Powder (1 teaspoon): Ensures a lovely lightness and lift to the sponge.
• Salt (1/2 teaspoon): Balances all the sweetness and sharpens every flavor note.
• Double Cream (200ml, for sauce): Gives the toffee sauce that silky, glossy finish and rich, indulgent feel.

How to Make Gordon Ramsay Sticky Toffee Pudding

Step 1: Prep and Soak the Dates

Start by pouring 250ml of boiling water over your freshly chopped dates in a heatproof bowl. Scatter over the baking soda; as it fizzes, it helps soften the dates, ensuring your sponge bakes up moist and tender. Let this mixture rest for about 20 minutes while you prepare the rest of your ingredients.

Step 2: Cream the Butter and Sugar

Take your softened butter and brown sugar and beat them together until they’re light, fluffy, and pale in color. This step injects air into the mixture for a beautifully risen, soft sponge—don’t rush it! Use a stand mixer or hand mixer for the best results.

Step 3: Add Eggs and Vanilla

Crack in the eggs one at a time, blending after each addition so the batter stays creamy and cohesive. Follow with a generous splash of vanilla extract to deepen the flavor and round out the sweetness.

Step 4: Combine Wet and Dry Ingredients

Gently fold the soaked date mixture into the butter mixture, then sift in the flour, baking powder, and salt. Stir just until everything is combined—overmixing will make the sponge dense rather than light and tender. The dates will look a bit rustic, but that’s part of the charm.

Step 5: Bake the Pudding

Grease your favorite baking dish (a deep 8-inch square or similar works well) and pour in the batter. Smooth the top, then bake in a preheated oven at 180°C (350°F) for 30 to 35 minutes. The pudding is ready when the top is golden and a skewer poked into the center comes out clean or with just a few moist crumbs attached.

Step 6: Make the Toffee Sauce

While your pudding bakes, whip up the toffee sauce. In a small saucepan, melt together the brown sugar, unsalted butter, and double cream over low heat, stirring gently. When everything is melted and glossy, remove from the heat and stir in the vanilla extract. You’ll have a thick, pourable golden sauce that’s pure decadence!

Step 7: Serve Warm and Indulge

Once your Gordon Ramsay Sticky Toffee Pudding is baked and slightly cooled, cut into portions and serve warm. Drizzle generously with the toffee sauce for that iconic sticky, glistening finish. The pudding soaks up every drop—don’t be shy with it!

How to Serve Gordon Ramsay Sticky Toffee Pudding

Garnishes

Give your Gordon Ramsay Sticky Toffee Pudding an extra flourish with a spoonful of softly whipped cream or a scoop of high-quality vanilla ice cream. For a touch of crunch, sprinkle lightly toasted chopped pecans or walnuts over the top. Even a few flakes of sea salt can lift the flavors and make the toffee sauce sing.

Side Dishes

While this dessert shines on its own, pairing it with something light and fresh creates a lovely contrast. Try serving with a small bowl of stewed apples or pears, a tart berry compote, or a simple fruit salad. The acidity and brightness of fruit offsets the rich, sticky sweetness of the pudding beautifully.

Creative Ways to Present

For dinner parties, try baking Gordon Ramsay Sticky Toffee Pudding in individual ramekins so guests each get their own adorable portion. Alternatively, serve the pudding on rustic wooden boards with miniature pitchers of hot toffee sauce for everyone to pour themselves. If you’re feeling bold, a drizzle of bourbon or rum into the toffee sauce gives an adult twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Gordon Ramsay Sticky Toffee Pudding will keep fresh for up to three days in an airtight container at room temperature. If you’ve already drizzled the sauce, it’s best to store pudding and sauce separately so the sponge doesn’t risk getting overly soggy.

Freezing

This timeless treat freezes surprisingly well. Simply wrap the pudding tightly in plastic wrap or foil, and store the sauce in a separate freezer-safe container. Both can be frozen for up to three months; just thaw overnight in the fridge before reheating.

Reheating

Warm the pudding gently either in the microwave in short bursts or covered in the oven at a low temperature (around 160°C/320°F). Reheat the toffee sauce in a saucepan over low heat, stirring occasionally, then pour it over the hot pudding right before serving to re-capture that fresh-from-the-oven magic.

FAQs

Can I make Gordon Ramsay Sticky Toffee Pudding in advance?

Absolutely! The pudding and sauce can be made a day or two ahead and stored separately. Just reheat before serving, so you still get that beautiful warmth and gooeyness.

What dishes are best for baking this pudding?

A deep ceramic or glass baking dish works perfectly. For individual servings, ramekins or even a muffin tin will give you charming little personal puddings with a delicious crust all around.

Can I use a different type of sugar?

If you don’t have brown sugar, try muscovado or even coconut sugar for a similar deep flavor. White sugar won’t deliver the same warm, caramel notes, so stick with the darker varieties if possible.

Is there a substitute for double cream in the toffee sauce?

For a slightly lighter sauce, you can use heavy cream or even evaporated milk in a pinch. The richness may vary a little, but the final result will still be lusciously smooth and delicious.

How do I know when the pudding is baked through?

Look for a golden, slightly springy top and insert a skewer into the center. If it comes out mostly clean (a few sticky crumbs are fine), your Gordon Ramsay Sticky Toffee Pudding is ready to be dressed in sauce and devoured.

Final Thoughts

This Gordon Ramsay Sticky Toffee Pudding is one of those rare desserts that never fails to win over a crowd. With its old-fashioned charm and showstopping flavor, it’s certain to become a staple in your baking repertoire. So gather your ingredients, fire up the oven, and treat yourself—you deserve it!

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