Name: Gordon Ramsay Sticky Toffee Pudding Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 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

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Introduction

Gordon Ramsay’s Sticky Toffee Pudding is a classic British dessert that combines moist date cake with a rich, buttery toffee sauce. This warm and indulgent treat is perfect for cozy evenings or special occasions.

A white rectangular baking dish holds a dark brown, moist chocolate cake with a rough, slightly cracked surface, appearing dense yet soft. One corner piece is cut and slightly separated, revealing a rich, gooey inside. From above, a golden caramel sauce is being poured in thick streams from a spoon onto the cut area, slowly spreading and pooling over the cake, creating a glossy, smooth layer over the textured cake beneath. The background is a white marbled surface. 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

For the 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

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.
Step 3: In a separate bowl, cream the butter and brown sugar until light and fluffy.
Step 4: Add the egg to the butter mixture and mix well.
Step 5: Incorporate the date mixture into the butter mixture.
Step 6: In another bowl, whisk together the flour and baking powder, then fold it into the wet ingredients.
Step 7: Pour the batter into a greased baking dish and bake for 30-35 minutes.
Step 8: While the pudding bakes, prepare the toffee sauce by melting together the butter, brown sugar, milk, heavy cream, corn syrup, salt, and bourbon in a saucepan over medium heat.
Step 9: Once the pudding is done baking, drizzle the warm toffee sauce over the top and serve.

Tips & Variations

For an extra touch, serve with vanilla ice cream or whipped cream.
Make sure the dates are pitted for a smoother texture.
Replace bourbon with vanilla extract if you prefer a non-alcoholic version.

Storage

Store leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, then warm the toffee sauce before serving to maintain its silky texture.

How to Serve

A close-up view of a moist, dark brown, spongy cake square with a rich texture, sitting on a white plate. A thick, glossy caramel sauce is being poured from above, covering the top and flowing down the sides of the cake, pooling around the base. The cake has two visible layers of dense crumb and a slightly crisp surface. The background is a white marbled texture. 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 bake the pudding in advance and store it in the refrigerator. Reheat before serving and add fresh toffee sauce for the best experience.

What can I use instead of bourbon in the toffee sauce?

You can substitute bourbon with vanilla extract or simply omit the alcohol for a family-friendly version. This will not significantly affect the flavor.