Gordon Ramsay Sticky Toffee Pudding Recipe
Introduction
This Gordon Ramsay Sticky Toffee Pudding is a classic British dessert that’s rich, moist, and topped with a luscious toffee sauce. Perfect for cozy evenings, it combines sweet dates with a soft sponge and a decadent sauce that will impress any crowd.
Ingredients
- 200 g dates, chopped
- 250 ml boiling water
- 1 tsp baking soda
- 85 g butter
- 170 g brown sugar
- 2 eggs
- 170 g all-purpose flour
- 1 tsp baking powder
- 100 g butter (for toffee sauce)
- 150 g brown sugar (for toffee sauce)
- 200 ml heavy cream
Instructions
- Step 1: Preheat your oven to 180°C (350°F) and grease a baking dish to prevent sticking.
- Step 2: Chop the dates and soak them in the boiling water mixed with baking soda. Let this soften while you prepare the batter.
- Step 3: Cream 85 g of butter with 170 g of brown sugar until the mixture is light and fluffy.
- Step 4: Gradually add the eggs one at a time, mixing well after each addition to incorporate fully.
- Step 5: Sift the flour and baking powder together, then gently fold them into the wet mixture along with the softened dates and their soaking liquid.
- Step 6: Pour the batter into your prepared baking dish, spreading it evenly.
- Step 7: Bake in the preheated oven for about 30-35 minutes, or until the sponge is set and springs back when lightly touched.
- Step 8: While the pudding bakes, prepare the toffee sauce by melting 100 g of butter with 150 g of brown sugar in a saucepan over medium heat. Once melted, carefully stir in the heavy cream and simmer until thickened.
- Step 9: When the pudding is done, pour the warm toffee sauce generously over it.
- Step 10: Serve immediately, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Tips & Variations
- Use Medjool dates for a sweeter and softer texture, and ensure they are chopped finely for better distribution.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Let the dates soak longer in the hot water to make the sponge extra moist.
Storage
Store any leftover pudding and toffee sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the pudding gently in the microwave or oven, then warm the sauce before serving again to maintain its richness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding in advance?
Yes, you can prepare the pudding the day before and store it in the refrigerator. Reheat before serving and warm the toffee sauce separately.
What can I serve with sticky toffee pudding?
Sticky toffee pudding pairs beautifully with vanilla ice cream, whipped cream, or a simple custard for added creaminess.
Print
Gordon Ramsay Sticky Toffee Pudding Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert featuring a moist date sponge cake drenched in a rich, buttery toffee sauce. The combination of finely chopped dates soaked in boiling water with baking soda, a fluffy sponge batter, and a luscious homemade toffee sauce makes this dessert irresistibly sticky and sweet. Perfect for a comforting treat, this recipe yields a delightful pudding best served warm with extra sauce on top.
Ingredients
Pudding
- 200 g dates, chopped
- 250 ml boiling water
- 1 tsp baking soda
- 85 g butter, softened
- 170 g brown sugar
- 2 eggs
- 170 g all-purpose flour
- 1 tsp baking powder
Toffee Sauce
- 100 g butter
- 150 g brown sugar
- 200 ml heavy cream
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 180°C (350°F) and generously grease a baking dish to prevent sticking.
- Soak Dates: Chop the dates finely and soak them in 250 ml of boiling water combined with 1 tsp of baking soda. Let the mixture sit and soften until cool and plump.
- Cream Butter and Sugar: In a mixing bowl, cream 85 g of softened butter with 170 g of brown sugar until the mixture is light and fluffy, which creates a smooth batter base.
- Add Eggs: Gradually add in the 2 eggs, one at a time, mixing well after each addition to incorporate air and ensure an even texture.
- Fold in Flour and Dates: Gently fold in 170 g of all-purpose flour and 1 tsp of baking powder, followed by the softened date mixture, to create the sticky pudding batter.
- Pour Batter into Dish: Transfer the prepared batter evenly into the greased baking dish, smoothing the top with a spatula.
- Bake the Pudding: Bake in the preheated oven for approximately 30 minutes or until the sponge has risen, is set in the center, and springs back when lightly touched.
- Prepare Toffee Sauce: While the pudding bakes, melt 100 g of butter in a saucepan over medium heat. Add 150 g of brown sugar and stir until dissolved, then carefully pour in 200 ml of heavy cream. Simmer gently, stirring constantly until the sauce thickens and becomes glossy.
- Combine Sauce and Pudding: Once the pudding is out of the oven, pour the warm toffee sauce evenly over the top, allowing it to soak into the sponge for maximum stickiness and flavor.
- Serve Immediately: Cut the sticky toffee pudding into portions and serve warm for a rich, indulgent dessert experience. Optionally, accompany with vanilla ice cream or whipped cream.
Notes
- Soaking the dates with baking soda softens them and helps create a moist texture in the sponge.
- Ensure eggs are added gradually to prevent the batter from curdling and to maintain fluffiness.
- Baking time can vary slightly depending on the oven; check the pudding by inserting a skewer that should come out clean or with moist crumbs.
- Toffee sauce can be prepared ahead and gently reheated before serving.
- This pudding is best served warm and fresh for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: sticky toffee pudding, date pudding, British dessert, sticky toffee, Gordon Ramsay, rich toffee sauce, classic pudding
