Gordon Ramsay Sticky Toffee Pudding Recipe
If you’ve never experienced the magic of Gordon Ramsay Sticky Toffee Pudding, make this your next dessert adventure. This British classic pairs incredibly moist date cake with a silky, bourbon-spiked toffee sauce—every bite is pure comfort and elegance! Baking this at home brings a restaurant-quality treat into your own kitchen, and it’s easier than you might think. Whether you’re serving guests or just indulging a personal craving, this pudding is sure to impress and satisfy.
Ingredients You’ll Need
Gathering your ingredients is the first step toward sticky toffee bliss. Each item here brings its unique charm, from natural sweetness to decadent richness, working together to create the classic Gordon Ramsay Sticky Toffee Pudding we all crave.
- Dates (5 ounces, pits removed, roughly chopped): These are the backbone of the pudding, lending rich, caramel notes and irresistibly gooey texture.
- Baking soda (½ teaspoon): Reacts with the dates to soften them, making the cake deliciously moist and tender.
- Boiling water (¼ cup): Helps break down the dates and activates the baking soda for perfect consistency.
- Unsalted butter (3 tablespoons, room temp): Ensures a tender crumb in the cake and deep flavor in the sauce.
- Light brown sugar (6 tablespoons): Adds caramel depth and a soft sweetness to the pudding base.
- Egg (1): Binds everything together while keeping the pudding light and fluffy.
- All purpose flour (½ cup + 2 tablespoons): Provides structure without making the cake dense.
- Baking powder (½ teaspoon): Gives the pudding its gentle lift so each bite feels light, not heavy.
- Unsalted butter for sauce (½ cup/1 stick): The basis for a decadent, silky-smooth toffee sauce.
- Packed brown sugar for sauce (1 cup): Intensifies the toffee flavor in your sauce.
- Milk for sauce (2 tablespoons): Adds creaminess and helps the sauce come together smoothly.
- Heavy cream for sauce (2 tablespoons): Lends richness and velvety texture.
- Corn syrup for sauce (2 tablespoons): Keeps the toffee sauce glossy and smooth.
- Kosher salt, tiny pinch for sauce: A little salt balances all that sweetness, heightening every flavor.
- Bourbon for sauce (2 tablespoons): A modern signature touch that adds depth, warmth, and a grown-up zing (optional, but delightful!).
How to Make Gordon Ramsay Sticky Toffee Pudding
Step 1: Prep Your Ingredients
Before you start mixing, preheat your oven to 350°F (175°C) and grease a small baking dish. Having everything prepped and ready makes the process smooth and stress-free, setting the scene for pudding perfection.
Step 2: Soften The Dates
Place the roughly chopped dates in a bowl, sprinkle over the baking soda, and pour in the boiling water. Let this mixture sit for about 10 minutes—this makes the dates beautifully sticky and soft, infusing your Gordon Ramsay Sticky Toffee Pudding with their signature flavor.
Step 3: Cream Butter and Sugar
In a separate bowl, cream together the room-temperature butter and light brown sugar until the mixture is pale and fluffy. This step is key for a light texture, so give it a few good minutes with a hand mixer or sturdy whisk!
Step 4: Add The Egg
Beat the egg into the butter and sugar mixture until it’s fully incorporated. This helps create a smooth, homogenous base and ensures your pudding bakes up moist.
Step 5: Incorporate The Dates
Add the softened date mixture (liquid and all) into your creamed mixture. Stir gently until just combined—this is where the magic of sticky toffee really begins to build flavor.
Step 6: Combine Dry Ingredients
In another bowl, whisk together the flour and baking powder. Gently fold these dry ingredients into your wet mixture, being careful not to over-mix—you want to keep the batter airy so the finished Gordon Ramsay Sticky Toffee Pudding is light but full of character.
Step 7: Bake The Pudding
Pour the batter into your prepared baking dish, smoothing out the top. Slide it into the oven and bake for 30 to 35 minutes, until the top springs back when lightly touched and a toothpick comes out clean. Your kitchen will smell outrageously good!
Step 8: Make The Toffee Sauce
While the pudding bakes, start the toffee sauce: in a medium saucepan, combine the butter, brown sugar, milk, heavy cream, corn syrup, pinch of salt, and bourbon. Warm over medium heat, stirring constantly, until everything is melted and silky. Let it bubble gently for a minute to thicken and develop that deep, toasty flavor.
Step 9: Soak and Serve
When the pudding is done, remove it from the oven and immediately pour over the warm toffee sauce. Allow it to soak in for a few minutes before serving. Every forkful of Gordon Ramsay Sticky Toffee Pudding is gooey, rich, and pure comfort!
How to Serve Gordon Ramsay Sticky Toffee Pudding
Garnishes
A classic touch is a generous scoop of vanilla ice cream or a dollop of softly whipped cream melting over the warm pudding. A sprinkle of toasted pecans or a light dusting of powdered sugar can add an elegant finish that pleases both the eye and palate.
Side Dishes
Pairing Gordon Ramsay Sticky Toffee Pudding with fresh berries or a simple fruit compote helps cut through the decadent sweetness. A cup of strong coffee or black tea makes a perfect partner, balancing out the dessert’s depth with gentle bitterness.
Creative Ways to Present
If you’re feeling creative, try serving in individual ramekins for an upscale touch. Another fun idea is to bake the pudding in muffin tins for sticky toffee cupcakes—top with a drizzle of sauce right before serving for mini desserts with major wow-factor!
Make Ahead and Storage
Storing Leftovers
Leftover Gordon Ramsay Sticky Toffee Pudding (if you have any!) should be cooled completely before covering well and storing in the refrigerator. The pudding will keep its flavor and moistness for up to three days, and the flavors actually deepen over time.
Freezing
For longer storage, freeze the pudding in individual portions once it’s cool (wrap them tightly or use airtight containers). The sauce can be frozen separately—just thaw both overnight in the refrigerator for best results.
Reheating
To bring your pudding back to its gooey, glorious best, simply reheat portions in the microwave for 30–40 seconds, or warm through in a low oven, covered with foil. Always heat the sauce gently, stirring as it goes, then pour generously over each serving.
FAQs
Can I make Gordon Ramsay Sticky Toffee Pudding without alcohol?
Absolutely! The bourbon is optional—feel free to omit it or substitute with vanilla extract or even a splash of apple juice for a non-alcoholic twist that still adds great flavor depth.
What’s the best way to chop dates for the pudding?
Dates can be sticky, so lightly oil your knife or toss the pieces in a little flour before chopping. Aim for roughly chopped pieces, which melt into the batter but leave little flavor pockets.
Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give the pudding and sauce a deeper, more robust flavor, but the classic Gordon Ramsay Sticky Toffee Pudding is most balanced when made with light brown sugar. Feel free to experiment!
What can I use instead of corn syrup for the sauce?
If corn syrup isn’t available, try golden syrup or even honey. The main goal is to keep the sauce glossy and prevent crystallization.
Is this dessert gluten-free?
As written, the recipe uses regular all-purpose flour, but you can swap it for your favorite gluten-free blend if needed. Just make sure the blend contains a binder like xanthan gum for the best texture.
Final Thoughts
I can’t recommend making Gordon Ramsay Sticky Toffee Pudding enough—it’s a heartwarming, show-stopping treat that never fails to impress. Give it a whirl, and you might just find your new go-to celebratory dessert. Happy baking and even happier indulging!
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Gordon Ramsay Sticky Toffee Pudding Recipe
- Total Time: 55 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Indulge in the decadent delight of Gordon Ramsay’s Sticky Toffee Pudding – a rich and moist date cake topped with a luscious toffee sauce. This classic British dessert is a perfect combination of sweet, sticky, and irresistible flavors.
Ingredients
Dates Mixture:
- 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
- ½ teaspoon baking soda
- ¼ cup boiling water
Batter:
- 3 tablespoons (42g) unsalted butter, room temperature
- 6 tablespoons (84g) light brown sugar
- 1 egg
- ½ cup + 2 tablespoons (78g) all-purpose flour
- ½ teaspoon baking powder
Toffee Sauce:
- ½ cup (113g, 1 stick) unsalted butter for the sauce
- 1 cup (225g) packed brown sugar for the sauce
- 2 tablespoons (30ml) milk for the sauce
- 2 tablespoons (30ml) heavy cream for the sauce
- 2 tablespoons (35g) corn syrup for the sauce
- Tiny pinch kosher salt for the sauce
- 2 tablespoons (30ml) bourbon for the sauce
Instructions
- Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped dates with baking soda and boiling water. Let it sit for 10 minutes.
- Cream the butter and brown sugar until light and fluffy.
Add the egg and mix well. Incorporate the date mixture, then fold in the flour and baking powder.
- Pour the batter into a greased baking dish and bake for 30-35 minutes.
- Prepare the toffee sauce by melting together butter, brown sugar, milk, heavy cream, corn syrup, salt, and bourbon in a saucepan over medium heat.
- Drizzle the warm toffee sauce over the baked pudding before serving.
Notes
- You can serve the pudding with a scoop of vanilla ice cream for an extra indulgent treat.
- Feel free to garnish with chopped nuts or a sprinkle of sea salt for added texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 40g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 75mg
Keywords: Gordon Ramsay, Sticky Toffee Pudding, Dessert, British, Toffee Sauce, Dates, Sweet Treat
