Name: Gordon Ramsay Sticky Toffee Pudding Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 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; 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

Jump to Recipe

Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert that’s rich, moist, and irresistibly indulgent. Made with chopped dates and topped with a luscious toffee sauce, it’s perfect for cozy evenings and special occasions alike.

A white plate holds a serving of dark brown, crumbly cake with a rough texture, broken into uneven pieces. On top of the cake, there is a thick layer of smooth white whipped cream covering one side. A golden caramel sauce is being poured over the cake and whipped cream, flowing down in a glossy, sticky stream and pooling on the plate. In the background, there is another white plate with more cake pieces and a fork, both slightly out of focus, and a small bowl filled with white whipped cream. The scene is set on a white marbled surface with a green cloth napkin and a shiny silver fork near the front of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, mix the chopped dates with baking soda and boiling water. Let it sit for 10 minutes to soften.
Step 3: In a separate bowl, cream the softened butter and light brown sugar until light and fluffy.
Step 4: Add the egg to the butter and sugar mixture, mixing well to combine.
Step 5: Stir the soaked date mixture into the wet ingredients thoroughly.
Step 6: In another bowl, whisk together the flour and baking powder. Fold this into the wet mixture until just combined.
Step 7: Pour the batter into a greased baking dish and bake for 30 to 35 minutes, until a skewer inserted comes out clean.
Step 8: While the pudding bakes, prepare the toffee sauce. In a saucepan over medium heat, melt the butter. Add brown sugar, milk, heavy cream, corn syrup, and a tiny pinch of kosher salt. Stir until smooth and heated through.
Step 9: Remove the sauce from heat and stir in the bourbon.
Step 10: Once the pudding is baked, drizzle the warm toffee sauce generously over the top and serve immediately.

Tips & Variations

For a deeper flavor, use Medjool dates if available. Fresh dates also work well.
Replace bourbon with dark rum or skip the alcohol for a family-friendly version.
Serve with vanilla ice cream or custard for an extra indulgent treat.

Storage

Store leftover sticky toffee pudding in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, then pour warm toffee sauce over before serving for best results.

How to Serve

A small, round chocolate bundt cake sits centered on a white plate, its dark, moist texture visible with slight ridges from the bundt mold. On top of the cake is a single large scoop of creamy vanilla ice cream, smooth and evenly rounded. A caramel sauce is being poured from a white small pitcher by a woman's hand, the sauce thick and glossy as it cascades over the ice cream and drips down the side of the cake, pooling slightly on the plate. The plate rests on a dark wooden board, all set on a white marbled surface. In the blurred background, another similar dessert is visible on a stack of white plates. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding dairy-free?

Yes, substitute the butter with a dairy-free margarine and use plant-based milk and cream alternatives for the sauce. The texture and taste will still be delicious.

Can I prepare the toffee sauce ahead of time?

Absolutely. You can make the toffee sauce in advance and reheat it gently before serving. Just stir well to recombine any separated ingredients.