Name: Gordon Ramsay Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 200g pitted Medjool dates, chopped; 250ml boiling water; 1 tsp baking soda; 85g unsalted butter, softened; 140g dark brown sugar, packed; 2 large eggs, room temperature; 170g self-raising flour, sifted; 1 tsp vanilla extract; 150g dark brown sugar; 150ml heavy cream; 50g unsalted butter

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Introduction

Gordon Ramsay’s Sticky Toffee Pudding is a rich, moist dessert that combines the deep flavor of dates with a luscious toffee sauce. Perfect for cozy evenings, this pudding is surprisingly simple to make and absolutely irresistible.

A single square piece of rich brown sticky toffee pudding with a rough, moist texture is placed on a white plate. The top of the pudding is thickly coated with glossy caramel sauce, which drips down the sides in thick ribbons. Beneath the pudding, there is a smooth white cream base spreading out unevenly on the plate, partially covered by pools of the thick caramel sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Pudding:

200g pitted Medjool dates – chopped
250ml boiling water
1 tsp baking soda
85g unsalted butter – softened
140g dark brown sugar – packed
2 large eggs – room temperature
170g self-raising flour – sifted
1 tsp vanilla extract

For the Toffee Sauce:

150g dark brown sugar
150ml heavy cream
50g unsalted butter

Instructions

Step 1: Chop the dates and place them in a bowl. Pour boiling water over the dates, sprinkle in the baking soda, and gently stir. Let the mixture sit for 10 minutes to soften and create a sticky base.
Step 2: Cream the softened butter and dark brown sugar together using a wooden spoon or an electric mixer until light and fluffy, about 2 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Gently fold in the sifted self-raising flour, mixing until just combined with a few streaks remaining.
Step 5: Pour in the date and water mixture (including the water) and stir until just combined. The batter will be loose.
Step 6: Preheat the oven to 180°C (350°F) and grease a baking dish. Pour the batter into the dish and bake for 30–35 minutes until golden brown and a skewer comes out with moist crumbs.
Step 7: While the pudding bakes, prepare the toffee sauce. Melt butter, dark brown sugar, and heavy cream together over medium heat, stirring constantly for about 5 minutes until thickened but pourable.
Step 8: When the pudding is done, poke holes all over the top with a skewer and pour half the warm toffee sauce over it to soak in.
Step 9: Serve the pudding with the remaining toffee sauce on the side and enjoy.

Tips & Variations

Use Medjool dates for the best caramel flavor; regular dates will work but the taste will be less rich.
For an added touch, serve with a scoop of vanilla ice cream or whipped cream.
Ensure eggs are at room temperature to prevent the batter from curdling.
Don’t overmix the batter after adding flour to keep the pudding tender.

Storage

Store leftover pudding in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. Reheat the toffee sauce separately on the stove or in short bursts in the microwave before serving.

How to Serve

A close-up view of a single thick slice of dark brown sticky cake with a moist texture, sitting on a white plate. The cake is topped with a shiny caramel sauce that drips down the sides, pooling on the plate. Underneath the cake, there is a smooth, creamy white layer of sauce that contrasts with the rich caramel and cake colors. The white marbled surface can be seen faintly around the plate edges, adding a soft background to the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding gluten-free?

Yes, substitute the self-raising flour with a gluten-free baking blend that includes baking powder. Be sure to check your baking soda and other ingredients for gluten if sensitive.

Can I prepare the toffee sauce in advance?

Absolutely. The toffee sauce can be made a day ahead and gently reheated before serving. Store it in the refrigerator in a sealed container.