Gordon Ramsay Sticky Toffee Pudding – 4 Game-Changing Secrets Inside Recipe
Gordon Ramsay’s Sticky Toffee Pudding is a rich, moist dessert featuring caramel-flavored dates and a luscious, homemade toffee sauce. This classic British pudding delivers the perfect balance of sticky sweetness and fluffy texture, achieved through key techniques like soaking dates in baking soda water and creaming butter with brown sugar. Served warm with decadent toffee sauce and optional vanilla ice cream, it’s an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
Scale
Pudding
- 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
Toffee Sauce
- 200g dark brown sugar
- 100g unsalted butter
- 200ml double cream
Instructions
- Prepare the date mixture: Roughly chop the dates and place them in a heatproof bowl. Pour over the boiling water and sprinkle with baking soda. Allow to sit for at least 10 minutes until the dates soften and plump. Mash about half of the dates with a fork to produce a mix of chunks and puree for texture.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and dark brown sugar together until light and fluffy, about 3-4 minutes using an electric mixer. This aeration is key for a soft pudding.
- Add eggs: Incorporate the eggs one at a time, beating well after each addition. If the mixture looks curdled, add a tablespoon of the flour to stabilize it.
- Combine dry ingredients and flavor: Gently fold in the sifted self-raising flour and vanilla extract using a figure-eight motion with a wooden spoon. Avoid overmixing to keep the pudding tender.
- Add date mixture: Pour in the soaked dates along with all the soaking liquid and stir just until combined; the batter will be loose.
- Bake the pudding: Transfer the batter to a greased 8×8 inch baking dish. Bake in a preheated oven at 180°C (160°C fan) for 35-40 minutes, or until a skewer inserted comes out clean and the top springs back when pressed. Check after 30 minutes to avoid overbaking.
- Make toffee sauce: In a small saucepan, combine dark brown sugar, unsalted butter, and double cream. Heat over medium-low heat, stirring constantly as the butter melts. Let it bubble gently for 3-4 minutes until thickened and caramel in color. Remove from heat and let cool for 5 minutes; it will thicken further.
- Serve: Poke holes in the warm pudding and pour half the toffee sauce over it to soak in. Serve with remaining sauce on the side and a scoop of vanilla ice cream for an indulgent finish.
Notes
- Use Medjool dates for their superior caramel flavor.
- Room temperature eggs and butter are crucial for proper batter consistency.
- Sifting the flour and folding gently prevents a tough pudding.
- Don’t skip the soaking step with baking soda; it creates the signature fluffy texture.
- Toffee sauce should be cooked low and slow to avoid burning sugar.
- Watch the pudding closely after 30 minutes to avoid overbaking.
- Vanilla ice cream is optional but highly recommended.
Keywords: Sticky Toffee Pudding, Gordon Ramsay recipe, British dessert, date pudding, toffee sauce, classic pudding, homemade dessert
