Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert featuring moist date cake soaked in a rich, buttery toffee sauce with hints of bourbon. This indulgent treat combines tender, sweetened dates with a luscious caramel-flavored sauce, perfect served warm for a comforting finish to any meal.
- 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:
- 5 ounces dates, pits removed, roughly chopped (about ¾ cup)
- ½ teaspoon baking soda
- ¼ cup boiling water
- 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
For the Toffee Sauce:
- ½ cup (113g, 1 stick) unsalted butter
- 1 cup (225g) packed brown sugar
- 2 tablespoons (30ml) milk
- 2 tablespoons (30ml) heavy cream
- 2 tablespoons (35g) corn syrup
- Tiny pinch kosher salt
- 2 tablespoons (30ml) bourbon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease your baking dish to prepare for baking the pudding.
- Soak the Dates: In a bowl, combine the chopped dates with baking soda and boiling water. Allow this mixture to sit for 10 minutes to soften and develop flavor.
- Cream Butter and Sugar: In a separate bowl, beat the unsalted butter and light brown sugar together until the mixture is light and fluffy.
- Add the Egg: Incorporate the egg into the creamed butter and sugar mixture, mixing well until fully blended.
- Combine Date Mixture: Stir the soaked dates along with their liquid into the butter mixture, ensuring an even blend.
- Fold in Dry Ingredients: In another bowl, whisk the all-purpose flour with baking powder, then gently fold this dry mix into the wet ingredients until just combined.
- Bake the Pudding: Pour the batter into your prepared baking dish, and bake in the preheated oven for 30-35 minutes until a skewer inserted comes out clean.
- Prepare Toffee Sauce: While the pudding is baking, melt unsalted butter in a saucepan over medium heat. Add brown sugar, milk, heavy cream, corn syrup, a pinch of kosher salt, and bourbon. Stir continuously until the sauce is smooth and glossy.
- Serve: When the pudding is baked through, remove it from the oven and generously drizzle the warm toffee sauce over the top. Serve immediately for the best texture and flavor experience.
Notes
- You can substitute bourbon with vanilla extract for a non-alcoholic version.
- Ensure the dates are soft before mixing; soaking with baking soda and boiling water helps achieve the perfect texture.
- Use a sharp knife or skewer to test doneness of the pudding— it should come out clean or with just a few moist crumbs.
- For an extra indulgent dessert, serve with vanilla ice cream or whipped cream.
- Store any leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
Keywords: Sticky Toffee Pudding, British dessert, date cake, toffee sauce, Gordon Ramsay recipe
