Name: Gordon Ramsay Sticky Toffee Pudding with Delicious Toffee Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 200g dates, pitted and chopped (Medjool recommended); 250ml boiling water; 1 tsp baking soda; 85g unsalted butter, softened (room temperature); 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 rich and indulgent British classic that combines moist date sponge with a luscious toffee sauce. This recipe reveals four game-changing secrets that guarantee a perfectly sticky, flavorful dessert every time. Get ready to impress with this indulgence that’s surprisingly simple to make at home.

A single tall chocolate cake with a rough texture sits on a white plate, showing a dark rich color. A thick, glossy caramel sauce is being poured from above over the top, slowly flowing down the sides of the cake, covering the surface unevenly and catching the light with a shiny, smooth texture. Next to the plate, there is a silver spoon placed nearby on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g dates, pitted and chopped (Medjool recommended)
250ml boiling water (just off the kettle)
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: Place the chopped dates in a heatproof bowl. Pour the boiling water over them and 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 paste, then set aside.
Step 3: Cream the softened butter and dark brown sugar together in a large bowl until light and fluffy, about 3-4 minutes using an electric mixer.
Step 4: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. If the mixture curdles, 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. Avoid overmixing to keep the pudding tender.
Step 6: Stir in the date mixture (including the liquid) just until combined. The batter will be loose—that’s exactly what you want.
Step 7: Grease an 8×8 inch baking dish and pour in the batter. Bake 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 lightly.
Step 8: Meanwhile, prepare the toffee sauce by combining the dark brown sugar, unsalted butter, and double cream in a small saucepan over medium-low heat. Stir constantly until melted and bubbling gently.
Step 9: Let the sauce simmer gently for 3-4 minutes, stirring frequently until thickened and caramel colored. Remove from heat and cool for 5 minutes.
Step 10: When the pudding is warm, poke holes all over the surface and pour half the toffee sauce over it, allowing it to soak in. Serve with the remaining sauce and optional vanilla ice cream for ultimate indulgence.

Tips & Variations

Use Medjool dates for their natural caramel flavor, which enhances the pudding’s richness.
Make sure your butter and eggs are at room temperature to avoid curdling the batter.
Sifting the flour and folding gently prevents a tough texture in the finished pudding.
For a twist, add a pinch of cinnamon or nutmeg to the batter for warming spice notes.
Serve with custard or whipped cream instead of ice cream for a different but equally delicious experience.

Storage

Store leftover sticky toffee pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving, and warm the toffee sauce separately to drizzle over. This dessert can also be frozen for up to one month—thaw overnight in the fridge and reheat thoroughly before serving.

How to Serve

The image shows a single round sticky toffee pudding on a white plate with a grey cloth underneath. The dark brown pudding has a moist and dense texture with a few light-colored bits inside. It is topped with a smooth scoop of creamy white vanilla ice cream. Golden caramel sauce is being poured from a white jug over the ice cream, dripping slowly down the sides of the pudding and pooling on the plate. A spoon with a piece of the pudding rests on the plate near the base of the dessert. In the background, there is another pudding slightly blurred on a white plate. The setting has a soft, white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding ahead of time?

Yes, you can prepare the pudding and toffee sauce in advance. Simply keep them refrigerated separately and warm both before serving for the best results.

What can I substitute for Medjool dates?

While Medjool dates give the best flavor and texture, you can use other sweet, soft dates if needed. Avoid using raisins as they don’t provide the same moisture or caramel notes.