If you’re craving a dessert that’s cozy, rich, and timeless, the Gordon Ramsay Sticky Toffee Pudding Recipe is an absolute winner. It’s a luscious British classic perfect for when you want to impress loved ones or simply treat yourself on a chilly evening. When you make it, you’ll notice how the moist sponge and silky toffee sauce create a divine harmony—comfort food at its very best.
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Why You’ll Love This
This recipe nails the perfect balance between a tender date-filled sponge and a silky, decadent toffee sauce. It’s fantastic for cozy nights, holiday dinners, or anytime you want a dessert that feels indulgent but is actually pretty straightforward to make.
- Reliable Texture, Great Flavor: The dates soak in boiling water and baking soda, giving the pudding unmatched moistness and a deep caramel undertone.
- Crisp–Golden Finish: Baking at the right temperature helps form a gently crisp top that contrasts beautifully with the gooey center.
- Pantry-Friendly Ingredients: You’ll find most of what you need in the kitchen already—no exotic items or fancy gadgets needed.
- Weeknight Easy, Weekend Worthy: It’s one of those desserts that feels fancy but comes together quickly enough to whip up after dinner.
Ingredient Snapshot
The secret to this Gordon Ramsay Sticky Toffee Pudding Recipe lies in simple, quality ingredients and a little patience soaking your dates. Soft, ripe dates and fresh butter will really lift the overall richness and texture here.
- Pitted Dates: Choose sticky, plump Medjool dates if you can—they soak up the water beautifully and add that luscious middle.
- Unsalted Butter: Using unsalted butter gives you control over the saltiness and helps create a rich base flavor.
- Brown Sugar: Opt for dark brown sugar for a deeper molasses flavor that enhances the toffee sauce perfectly.
- Double Cream: Full-fat cream is key for that luxuriously smooth sauce that clings to the pudding.
- Vanilla Extract: Fresh vanilla adds warmth and balances the sweetness gracefully.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Gordon Ramsay Sticky Toffee Pudding Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 180°C (350°F). Next, pour boiling water over the chopped dates along with the baking soda. This step is crucial—it breaks down the dates, making them tender and infusing the batter with that rich toffee flavor. Let the mix sit for about 20 minutes; you'll see the mixture soften and thicken, almost like a natural caramel foundation.
Step 2 — Sear, Toast, or Mix
While the dates soak, cream the softened butter and brown sugar until light and fluffy—this is where air gets incorporated, which helps the pudding rise nicely. Beat in the eggs one at a time to prevent curdling, then add vanilla extract to boost flavor depth. Finally, fold in your date mixture along with flour, baking powder, and salt, just until everything is combined. Overmixing will make the pudding tough, so be gentle!
Step 3 — Finish for Best Texture
Transfer your batter into a greased dish and smooth the surface. Bake for 30-35 minutes, but keep an eye on it. The pudding should have a golden, slightly crisp top but remain wonderfully moist inside—test with a skewer; it should come out mostly clean, maybe with just a few sticky crumbs attached. While it’s baking, simmer your toffee sauce ingredients in a saucepan until thick and glossy, stirring gently to avoid burning. This sauce is where the magic meets the pudding, so take your time to get it just right.
Smart Little Tips
Getting this Gordon Ramsay Sticky Toffee Pudding Recipe just right is about balancing moisture and baking time. I’ve learned that quick skewer checks towards the end save your pudding from overbaking and drying out.
- Doneness Cue: When the top is golden and a skewer comes out with a few moist crumbs, your pudding is ready.
- Temperature Trick: Avoid opening the oven early to keep the pudding rising evenly and prevent cracking.
- Make-Ahead Move: You can prepare the batter a day ahead and refrigerate it; just bring it to room temp before baking.
- Avoid This Pitfall: Don’t skip soaking the dates—it’s what makes this pudding uniquely moist.
Serving Ideas
Finishing Touches
I love serving this sticky toffee pudding warm, spooning generous amounts of the toffee sauce over each portion. A dollop of softly whipped cream or a scoop of vanilla ice cream adds cool creaminess that balances the richness perfectly. The combination is comforting yet elegant, making it a favorite for any gathering.
Pair It With
Simple tea or freshly brewed coffee are great companions here—they cut through the richness with just a touch of bitterness. If you want to get fancy, a sweet dessert wine or a glass of aged whisky pairs wonderfully with the sticky, caramel notes.
Easy Plating Upgrades
For a special occasion, sprinkle chopped toasted nuts or a few flaked sea salt crystals over the sauce for crunch and contrast. Fresh berries or a sprig of mint can add a pop of color and a slight tartness that brightens the dish up.
Make-Ahead, Store & Reheat
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. The pudding stays moist but the toffee sauce might thicken — just warm gently when ready to serve to loosen it up, and you’re good to go.
Freezing Tips
This pudding freezes really well, either whole or in individual portions. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly to maintain that tender texture.
Reheating Gordon Ramsay Sticky Toffee Pudding Recipe Without Drying Out
To reheat, I prefer warming the pudding gently in the oven at 160°C (320°F) covered with foil for about 15 minutes. Alternatively, microwave on medium power in short bursts, covered loosely, adding a tablespoon of cream or water to keep moisture in. This helps avoid any drying out and keeps the pudding luscious.
Frequently Asked Questions
Yes! Substitute the butter with a good quality dairy-free margarine and swap the double cream for coconut cream or another thick non-dairy cream alternative. The texture will be slightly different but still delicious.
Soaking the dates with baking soda softens them dramatically and helps break down their fibers, making the pudding extra moist and enhancing the caramelized flavor of the toffee.
While dates are traditional and give the best texture, you can experiment with dried figs or prunes. Just note the flavor and moisture content will vary slightly, so results may differ.
Look for a golden, slightly crisp top and test with a skewer; it should come out with just a few moist crumbs, not wet batter. This ensures the pudding is moist inside without being undercooked.
Final Thoughts
Making this Gordon Ramsay Sticky Toffee Pudding Recipe always feels like giving a hug in dessert form. The comforting sweetness combined with the toffee sauce’s silky richness keeps everyone coming back for seconds. Once you get the hang of soaking the dates and timing the bake, it’s a stress-free crowd-pleaser you’ll want in your regular rotation. Trust me, nothing beats sharing a warm slice with friends or family on a cozy evening.
PrintPrint Recipe
Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay's Sticky Toffee Pudding is a classic British dessert featuring moist date sponge cake drenched in a rich, homemade toffee sauce. This indulgent treat is perfect for special occasions or whenever you crave a comforting, sweet dessert.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
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 ensure it's ready for baking the pudding.
- Soak Dates: In a bowl, pour the boiling water over the chopped dates and add the baking soda. Let this mixture sit for about 20 minutes to soften the dates.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate air, followed by the vanilla extract for flavor.
- Combine Ingredients: Fold in the soaked date mixture, followed by the plain flour, baking powder, and salt just until combined to avoid overmixing.
- Prepare Baking Dish: Pour the batter into a greased baking dish and smooth the top for even baking.
- Bake Pudding: Bake in the preheated oven for 35 minutes or until a skewer inserted into the center comes out clean.
- Make Toffee Sauce: While the pudding bakes, combine the brown sugar, butter, and double cream in a saucepan. Stir over low heat until melted and combined, then stir in vanilla extract.
- Serve: Once the pudding is baked, let it cool slightly. Serve warm with the toffee sauce generously drizzled over the top for maximum flavor.
Notes
- Ensure dates are well chopped to help them soften and blend into the batter.
- Soaking dates with baking soda helps break them down and adds a slight caramel flavor.
- Use a greased or lined baking dish to prevent sticking.
- The toffee sauce can be made ahead and reheated gently before serving.
- For extra indulgence, serve with vanilla ice cream or whipped cream.
- Do not overmix the batter once flour is added to keep the pudding light and tender.
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