Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay’s Sticky Toffee Pudding is a luscious British classic featuring moist date-infused sponge cake drenched in a rich, buttery toffee sauce. This recipe combines the deep caramel flavors of Medjool dates with dark brown sugar and vanilla, baked to golden perfection and served generously with warm, creamy toffee sauce for an indulgent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
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
- Preparing the Date Mixture: Chop the Medjool dates and place them in a bowl. Pour 250ml boiling water over them, then sprinkle 1 tsp baking soda. Stir gently and allow the mixture to stand for 10 minutes until the dates soften and the mixture becomes slightly foamy.
- Making the Pudding Batter: Cream 85g softened unsalted butter and 140g dark brown sugar together using a wooden spoon or electric mixer until light and fluffy, about 2 minutes. Add 2 room temperature eggs one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract. Gently fold in 170g sifted self-raising flour without overmixing, leaving a few streaks. Pour in the softened date mixture and stir until just combined; the batter will be loose.
- Baking the Pudding: Preheat oven to 180°C (350°F). Grease a baking dish well. Pour the batter into the dish and bake for 30–35 minutes, or until the top is golden brown and a skewer inserted comes out with moist crumbs. The edges should slightly pull away from the pan. Avoid opening the oven early to prevent sinking.
- Preparing the Toffee Sauce: While the pudding bakes, melt 50g unsalted butter, 150g dark brown sugar, and 150ml heavy cream in a saucepan over medium heat. Stir constantly until sugar dissolves and sauce thickens, about 5 minutes, coating the back of a spoon but still pourable. Do not let the mixture burn.
- Serving: Remove the baked pudding from the oven. Poke holes over the surface using a skewer and pour half of the warm toffee sauce over it, letting it soak thoroughly. Serve the pudding warm with the remaining toffee sauce on the side.
Notes
- Use soft Medjool dates for the best caramel flavor and moist texture.
- Room temperature eggs help prevent the batter from curdling, resulting in a smoother cake.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Be patient during baking and avoid opening the oven door early to prevent the pudding from sinking.
- For extra indulgence, serve with vanilla ice cream or custard alongside.
Keywords: Sticky Toffee Pudding, Gordon Ramsay, dessert, toffee sauce, British pudding, date cake, moist cake
