The Gordon Ramsay Sticky Toffee Pudding Recipe is one of those classic British desserts that's irresistibly moist, deeply caramelized, and perfect any time you crave a cozy, comforting treat. I often make this when I want to wow guests without fussing over complicated techniques - it's straightforward yet impressive. You'll notice that its rich date base and luscious toffee sauce create a glossy, sticky finish that clings beautifully to every forkful.
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What Sets This Apart
There are plenty of sticky toffee pudding recipes out there, but this one nails that balance of sticky sweetness and tender crumb-something I've tried to perfect over many cozy evenings in my kitchen.
- Consistent Results: You'll get a perfectly moist pudding every bake, thanks to soaking the dates properly and careful folding.
- Rich, Balanced Flavor: The toffee sauce isn't just sweet - it has a buttery depth and just a hint of vanilla that keeps it from being cloying.
- Pantry-First Ingredients: Most of what you need is probably already in your pantry, making it super accessible.
- Weeknight Friendly: Despite its impressive look, it's quick to throw together, letting you enjoy homemade dessert even on busier days.
Ingredient Snapshot
Choosing the right dates and fresh brown sugar makes a big difference for the authentic sticky texture and flavor in this Gordon Ramsay Sticky Toffee Pudding Recipe.
- Dates: Use soft, plump pitted dates; Medjools work wonderfully because they soak up the liquid and become meltingly tender.
- Baking soda: This reacts with the acidity in dates, helping achieve that lovely light crumb.
- Brown sugar: Dark or soft brown sugar adds moist molasses notes-don't swap it for white sugar if you want that signature richness.
- Butter & cream: Unsalted butter and double cream ensure a fresh, clean flavor that won't overpower the toffee.
- Vanilla extract: Fresh vanilla is key; it brings all the flavors together with a natural sweetness.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Gordon Ramsay Sticky Toffee Pudding Recipe
Step 1 - Prep & Season
Start by preheating your oven to 180°C (350°F). While it warms, pour boiling water over the chopped dates, then sprinkle in the baking soda. I like to give this at least 20 minutes to soften-the dates plump up, releasing their sweetness. This stage is crucial for that tender, aromatic base. Meanwhile, greasing your baking dish ensures easy removal later on, so take a moment to do it well with butter or non-stick spray.
Step 2 - Build Flavor
In a separate bowl, cream the softened butter and brown sugar until you've got a light, fluffy consistency-this usually takes about 3-4 minutes with an electric mixer. You'll notice the sugar dissolving a bit, which helps the pudding's texture. Add the eggs one at a time, beating well after each addition so your batter stays smooth and prevents any curdling. Stir in the vanilla extract for warmth. Fold in the date mixture along with flour, baking powder, and salt carefully-overmixing can make the pudding dense, so just bring it all together until no streaks remain.
Step 3 - Finish for Best Texture
Pour this luscious batter into your prepared dish and smooth the top with a spatula. Bake for 30-35 minutes-start checking at 30 so it doesn't dry out. Insert a skewer into the center; it should come out clean or with a few moist crumbs attached. While it's baking, you can make the toffee sauce by gently warming brown sugar, butter, and cream together, stirring till everything melts and blends. Stir in vanilla last to keep that fresh flavor. When the pudding is just out of the oven, poke small holes on the surface and spoon over half the toffee sauce so it sinks in. Serve warm with the rest of the sauce drizzled on top - that's the magic moment where silky meets sticky, and your Gordon Ramsay Sticky Toffee Pudding Recipe truly shines.
Cook's Notes & Tricks
I've found that timing and ingredients are the real stars here. When the puddings come out too dry or heavy, it's usually because the dates weren't soaked long enough or the batter was overmixed. Patience during soaking and a gentle hand folding go a long way for success.
- Doneness Cue: Skewer should have moist crumbs but no raw batter-this ensures moist pudding without sogginess.
- Temperature Trick: Baking at 180°C steady but not too hot keeps the edges from drying out before the center cooks through.
- Make-Ahead Move: You can bake the pudding a day ahead and refrigerate; warm it gently with toffee sauce before serving for easy entertaining.
- Avoid This Pitfall: Don't skip the baking soda in the date soaking water; it's essential for that soft crumb and flavor depth.
Serve & Enjoy
Finishing Touches
I always serve this pudding warm with a generous pour of homemade toffee sauce - it's glossy, buttery, and just thick enough to coat the spoon. Adding a scoop of vanilla ice cream or softly whipped cream balances the sticky sweetness beautifully. The contrast in temperature and texture is a game changer you'll appreciate from your first bite.
Pairs Beautifully With
This sticky toffee pudding pairs beautifully with a simple cup of black tea or a bold coffee if you want to cut through the richness. For a celebratory feel, a glass of tawny port or a rich dessert wine complements the caramel notes perfectly. On the side, keep it simple - fresh berries or sliced pears add a refreshing brightness.
Simple Plating Wins
For a quick weeknight finish, dollop the pudding onto plates and drizzle with toffee sauce, topping with whipped cream. For guests, try a shallow bowl, layering pudding, sauce, and a quenelle of vanilla ice cream on top. Dust a tiny pinch of cocoa powder or cinnamon for a subtle flourish - it makes all the difference without adding fuss.
Make-Ahead, Storage & Reheat
Storing Leftovers
Once cooled, store leftover sticky toffee pudding in an airtight container in the fridge. It keeps well for about 3-4 days. The texture may firm up a bit but remains moist when reheated carefully. I like to leave the pudding and sauce separate if I'm not serving immediately, to keep everything tasting fresh.
Freezing Tips
This pudding freezes surprisingly well. Wrap individual portions tightly in plastic wrap and place in a freezer-safe container. When you're ready, thaw overnight in the fridge. The texture holds nicely, and your quick reheat method gets it tasting freshly made. Keep the toffee sauce frozen separately or refrigerate if freezing the pudding alone.
Reheating Gordon Ramsay Sticky Toffee Pudding Recipe Without Drying Out
Reheat gently in the oven at 160°C (320°F) for about 15 minutes, covered loosely with foil to trap moisture. Alternatively, microwave on medium power in short bursts, checking often to avoid drying. Adding a splash of cream or extra toffee sauce before reheating keeps the pudding luscious and prevents that dried-out edge that can be disappointing.
Frequently Asked Questions
Yes, you can substitute plain flour with a gluten-free flour blend that includes xanthan gum. Texture may vary slightly but soaking the dates well helps retain moisture and softness.
Brown sugar is key for that rich caramel taste, but coconut sugar can be a substitute. Avoid white sugar alone as it lacks the molasses depth essential to the toffee flavor.
Store toffee sauce in an airtight container for up to 5 days. Reheat gently before using to regain that pourable, glossy texture.
Soaking is crucial; it softens the dates and allows them to blend smoothly into the batter. Using dry dates without soaking will yield a coarser texture and less flavor integration.
Final Thoughts
PrintFull Recipe
Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay's Sticky Toffee Pudding is a rich and indulgent dessert featuring moist date cake drenched in a luscious homemade toffee sauce. This classic British treat combines the natural sweetness of dates with a buttery, caramel-flavored sauce to create a comforting finish perfect for cozy evenings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Pudding
- 200g pitted dates, chopped
- 250ml boiling water
- 1 teaspoon baking soda
- 100g unsalted butter, softened
- 150g brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 200g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Toffee Sauce
- 150g brown sugar
- 100g unsalted butter
- 200ml double cream
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the pudding.
- Soften Dates: In a bowl, pour the boiling water over the chopped dates and add the baking soda. Let the mixture sit for about 20 minutes to soften and create a flavorful base.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, ensuring good incorporation of air for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract to enhance the flavor.
- Combine Ingredients: Fold in the date mixture, plain flour, baking powder, and salt gently until just combined to maintain a light texture.
- Prepare Baking Dish: Pour the batter into a greased baking dish and smooth the top evenly for uniform baking.
- Bake Pudding: Bake for 35 minutes or until a skewer inserted comes out clean, indicating the pudding is fully cooked.
- Make Toffee Sauce: While the pudding bakes, prepare the toffee sauce by combining brown sugar, butter, and double cream in a saucepan. Stir over low heat until melted and combined, then add vanilla extract and stir through.
- Serve: Once baked, let the pudding cool slightly. Serve warm with the toffee sauce generously drizzled over the top.
Notes
- For extra richness, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- You can substitute dates with prunes for a different but equally delicious flavor.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter to keep the pudding light and moist.
- Use a skewer or toothpick to test for doneness without opening the oven too often.
- The toffee sauce can be made ahead and gently reheated before serving.
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