Gordon Ramsay Sticky Toffee Pudding Recipe
Gordon Ramsay’s Sticky Toffee Pudding is a rich, moist dessert featuring sweet dates baked into a tender sponge cake, topped with a luscious homemade toffee sauce infused with bourbon. This classic British treat offers a perfect blend of gooey textures and deep caramel flavors, ideal for indulging on special occasions or 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
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
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: Set your oven to 350°F (175°C) to prepare for baking the pudding.
- Soak Dates: In a bowl, combine the chopped dates with baking soda and pour in the boiling water. Let this mixture sit for 10 minutes to soften the dates thoroughly.
- Cream Butter and Sugar: In a separate mixing bowl, cream the room temperature unsalted butter alongside the light brown sugar until the mixture becomes light and fluffy, which usually takes a few minutes.
- Add Egg: Beat the egg into the creamed butter and sugar mixture until fully incorporated, ensuring a smooth batter.
- Mix Date Mixture: Fold the softened date mixture into the wet ingredients, blending well for even flavor distribution.
- Combine Dry Ingredients: Whisk together the all-purpose flour and baking powder in another bowl. Gently fold these dry ingredients into the wet mixture until just combined; avoid overmixing.
- Bake Pudding: Pour the completed batter into a greased baking dish and bake in the preheated oven for 30-35 minutes, or until a skewer inserted comes out clean.
- Prepare Toffee Sauce: While the pudding is baking, create the toffee sauce by melting unsalted butter with brown sugar, milk, heavy cream, corn syrup, and a pinch of kosher salt in a saucepan over medium heat. Stir until smooth and well combined.
- Add Bourbon: Remove the saucepan from heat and stir in the bourbon, mixing thoroughly to infuse the sauce with depth and warmth.
- Serve: Drizzle the warm toffee sauce generously over the freshly baked sticky toffee pudding and serve immediately for the best indulgent experience.
Notes
- Ensure dates are chopped finely for an even texture within the pudding.
- Use room temperature butter to achieve a fluffy creamed mixture.
- The bourbon in the toffee sauce adds a rich flavor but can be omitted or substituted with vanilla extract if preferred.
- For a thicker sauce, simmer gently longer but avoid burning the sugars.
- The pudding can be served with vanilla ice cream or whipped cream for added richness.
Keywords: Sticky Toffee Pudding, Gordon Ramsay, British dessert, date pudding, toffee sauce, baked dessert
