Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay’s Sticky Toffee Pudding is a rich and indulgent British dessert featuring moist date cake baked to perfection and generously topped with a luscious homemade toffee sauce infused with bourbon. This comforting classic combines tender texture with a deep caramel flavor, making it an irresistible treat for any occasion.
- 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 Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the pudding.
- Soften Dates: In a bowl, combine the chopped dates with baking soda and boiling water. Let this mixture sit for 10 minutes. This softens the dates and initiates a gentle reaction that improves texture.
- Cream Butter and Sugar: In a separate bowl, cream together the unsalted butter and light brown sugar until the mixture is light and fluffy, creating a smooth base for the batter.
- Add Egg: Beat in the egg thoroughly into the butter and sugar mixture to combine all wet ingredients evenly.
- Combine Date Mixture: Stir the softened date mixture into the creamed butter mixture, blending well to distribute the dates throughout the batter.
- Incorporate Dry Ingredients: In another bowl, whisk together the all-purpose flour and baking powder. Gently fold this dry mix into the wet ingredients, ensuring an even batter without overmixing.
- Bake the Pudding: Grease a baking dish and pour the batter into it. Place it into the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
- Prepare Toffee Sauce: While the pudding bakes, melt the butter in a saucepan over medium heat. Add the brown sugar, milk, heavy cream, corn syrup, and a tiny pinch of kosher salt. Stir continuously until the mixture is smooth and heated through. Finish by stirring in the bourbon for a rich flavor.
- Serve: Once the pudding is baked, remove it from the oven and immediately drizzle the warm toffee sauce generously over the top. Serve warm and enjoy this decadent dessert.
Notes
- You can soak the dates overnight for a softer texture and deeper flavor if time allows.
- For a non-alcoholic version, omit the bourbon or substitute it with vanilla extract.
- The pudding can be served with vanilla ice cream or whipped cream for extra indulgence.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
Keywords: Sticky Toffee Pudding, Gordon Ramsay, British dessert, date cake, toffee sauce, caramel dessert
