Name: Gordon Ramsay Sticky Toffee Pudding – 4 Game-Changing Secrets Inside Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 200g dates, pitted and chopped (Medjool recommended); 250ml boiling water; 1 tsp baking soda; 85g unsalted butter, softened; 140g dark brown sugar, packed; 2 large eggs, room temperature; 175g self-raising flour, sifted; 1 tsp vanilla extract; 200g dark brown sugar; 100g unsalted butter; 200ml double cream

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Introduction

Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert renowned for its rich, moist texture and indulgent toffee sauce. With a few key ingredients and simple steps, you can create this irresistible treat right at home. Let’s dive into the secrets behind its perfect stickiness and deep caramel flavor.

A single square piece of dark brown sticky cake sits in the center of a white plate with a white marbled texture, soaked slightly and surrounded by a thick layer of shiny, rich caramel sauce that pools around the cake. On top of the cake, there is a smooth, round scoop of off-white vanilla ice cream, dripping with more caramel sauce that cascades down the sides, blending into the sauce below. The cake’s texture looks moist and soft with small crumbles at the corners. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g dates, pitted and chopped (Medjool work best)
250ml boiling water
1 tsp baking soda
85g unsalted butter, softened
140g dark brown sugar, packed
2 large eggs, room temperature
175g self-raising flour, sifted
1 tsp vanilla extract
For the Toffee Sauce:

200g dark brown sugar
100g unsalted butter
200ml double cream

Instructions

Step 1: Chop the dates roughly and place them in a heatproof bowl. Pour the boiling water over the dates, then sprinkle in the baking soda. Let the mixture sit for at least 10 minutes until the dates soften and plump up.
Step 2: Mash about half of the softened dates with a fork to create a chunky puree for the batter.
Step 3: In a large bowl, cream the softened butter and dark brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer.
Step 4: Add the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of the flour to bring it back together.
Step 5: Gently fold in the sifted self-raising flour and vanilla extract using a figure-eight motion to avoid overmixing.
Step 6: Stir in the date mixture, including the liquid, just until combined. The batter will be quite loose, which is expected.
Step 7: Pour the batter into a greased 8×8 inch baking dish and bake at 180°C (160°C fan) for 35-40 minutes. The pudding is done when a skewer inserted into the center comes out clean and the top springs back gently when pressed.
Step 8: Meanwhile, prepare the toffee sauce by combining dark brown sugar, unsalted butter, and double cream in a small saucepan over medium-low heat. Stir constantly as the butter melts.
Step 9: Let the sauce bubble gently for 3-4 minutes, stirring frequently until it thickens slightly and turns a rich caramel color. Remove from heat and let it cool for 5 minutes to thicken further.
Step 10: Once the pudding is warm, poke holes all over the surface and pour half of the toffee sauce over it, allowing it to soak in. Serve with the remaining sauce and a scoop of vanilla ice cream for the ultimate indulgence.

Tips & Variations

Make sure your butter and eggs are at room temperature to ensure a smooth, well-emulsified batter.
Sifting the flour helps keep the pudding light and tender—don’t skip this step.
Mash half the dates for chunkier texture and better distribution of flavor throughout the pudding.
Use Medjool dates for their natural caramel flavor—raisins won’t provide the same richness.
For a twist, add a pinch of cinnamon or a splash of rum to the batter for extra warmth and depth.

Storage

Store any leftover sticky toffee pudding and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the pudding gently in the microwave or oven, then warm the sauce on the stove before serving to retain its silky texture.

How to Serve

A close-up view of a single piece of dark brown sticky cake with a soft, moist texture and small crumb bits, sitting in a pool of shiny caramel sauce on a white plate. The cake is coated with a thick layer of smooth, glossy caramel sauce that drips down the sides and collects on the plate, catching light to show its rich texture. The background is softly blurred with warm tones and light, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pudding ahead of time?

Yes, you can prepare the pudding a day in advance and keep it covered in the refrigerator. Warm it before serving and pour over freshly made or reheated toffee sauce.

What if I don’t have Medjool dates?

While Medjool dates are preferred for their caramel flavor and softness, you can substitute other soft dates. Avoid using raisins as they won’t provide the same depth of flavor or texture.