Gordon Ramsay Sticky Toffee Pudding Recipe

Jump to Recipe Print Recipe

Cozy Gordon Ramsay Sticky Toffee Pudding Recipe, Made Simple

There’s something truly comforting about a warm sticky toffee pudding that melts in your mouth and wraps you in a cozy hug. I love how this Gordon Ramsay Sticky Toffee Pudding Recipe strikes the perfect balance between rich, buttery sweetness and a tender, moist crumb—every bite is like a golden, toasty dream. Whether it’s a lazy weekend or a special occasion, you’ll find this classic British dessert both approachable and utterly indulgent.

This recipe isn’t just about tradition; it’s about technique and texture. From soaking the dates to crafting that luscious toffee sauce, I’ll guide you through every step so your pudding turns out irresistibly sticky and richly flavored every time. Trust me, once you try it, this will become one of your go-to desserts for a reason.

Get ready to fill your kitchen with the fragrant warmth of brown sugar, buttery sauce, and caramelized magic in the oven. Let’s dive into the heart of this Gordon Ramsay Sticky Toffee Pudding Recipe together—you’re going to love the results.

Ingredient Lowdown

• Dates: These bring natural sweetness and moisture; I recommend Medjool for their soft texture, but any dried date works fine.
• Baking soda: Reacts with dates to tenderize the pudding and keep it light.
• Boiling water: Helps soften the dates, releasing their warmth and depth.
• Unsalted butter: Adds that rich, creamy base both to the pudding and the luscious toffee sauce.
• Light brown sugar: For the batter—its mild molasses flavor enhances the caramel notes without overpowering.
• Egg: Binds everything and adds a bit of lift to the crumb.
• All-purpose flour: The structure of your pudding, providing a tender but sturdy cake.
• Baking powder: Gives just a touch of rise to lighten the texture.
• Brown sugar for the sauce: Packed and dark, this forms the sticky base of your toffee.
• Milk & heavy cream: Combine for a silky, smooth sauce—don’t skip the cream!
• Corn syrup: Keeps the toffee sauce beautifully glossy and prevents crystallization.
• Kosher salt: Balances sweetness and brightens all the flavors.
• Bourbon: Adds a subtle warmth and complexity—feel free to omit if preferred.

Set Up for Success

Before you dive in, I recommend taking a moment to gather and measure all your ingredients—it makes the whole process so much smoother. Preheat your oven to 350°F (175°C), and grease your baking dish well; I like to use a little butter and a dusting of flour or parchment paper for easy cleanup. Having everything set up like this means you’ll be able to move seamlessly through the steps, and your toffee pudding will bake evenly with a golden crust and a soft interior.

Step-by-Step: Gordon Ramsay Sticky Toffee Pudding Recipe

1. Preheat your oven to 350°F (175°C) and grease a 7-inch square or similarly sized baking dish. This helps create those crisp edges we all love while keeping the middle soft and tender.
2. Mix the dates with baking soda and boiling water. Let this mixture sit for 10 minutes—it softens the dates beautifully, making the pudding luscious and moist. You’ll notice the warm, fragrant date infusion starting to develop here.
3. Cream the butter and brown sugar
4. Add the egg to the butter mixture and beat it well until smooth and fully incorporated. This step gives the pudding a bit of structure without weighing it down.
5. Fold the date mixture
6. Whisk together the flour and baking powder,
7. Pour the batter into your prepared baking dish.

8. While the pudding bakes, prepare the toffee sauce. Melt the butter, brown sugar, milk, heavy cream, corn syrup, and a tiny pinch of salt together over medium heat. Stir frequently until the mixture thickens and becomes glossy and pourable—about 5 minutes. Then, stir in the bourbon for that subtle warmth and depth.
9. Once the pudding is out of the oven and still warm, generously drizzle the toffee sauce over the top. I find it helps to gently poke a few holes in the pudding’s surface with a skewer so the sauce sinks in and infuses every bite with sticky sweetness.
10. Serve immediately, ideally with vanilla ice cream or clotted cream to complement the rich sauce and tender cake. Your kitchen will smell heavenly, and your guests (or yourself!) will savor every delicious bite.

Flavor Twists for Gordon Ramsay Sticky Toffee Pudding Recipe

• Add a handful of chopped walnuts or pecans to the batter for extra crunch and nuttiness.
• Swap bourbon for dark rum or coffee liqueur in the sauce for a different flavor dimension.
• Stir in a teaspoon of freshly grated ginger or cinnamon to the batter for a warming spice note.
• Top the pudding with sliced bananas before drizzling the toffee sauce for a rich, fruity twist.
• Use coconut cream instead of heavy cream in the sauce to give it a tropical flair.
• For a festive version, sprinkle the top with flaked sea salt before serving to balance the sweetness beautifully.

Storage & Make-Ahead Tips

• Fridge: Store the baked pudding covered for up to 3 days; reheat gently before serving and add fresh toffee sauce.
• Freezer: The pudding freezes well—cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
• Make the sauce ahead: Prepare the toffee sauce in advance and rewarm on the stove or microwave; it thickens slightly when cold but revives easily with a gentle heat.
• Reheat tips: Warm portions covered in the microwave or oven to keep moisture in; avoid overheating or the pudding can dry out.

Gordon Ramsay Sticky Toffee Pudding Recipe FAQs

• Can I use other dried fruits instead of dates? Yes! Prunes or dried figs work well, but dates give that classic sticky sweetness and texture that’s hard to match.
• What if I don’t have corn syrup for the sauce? You can substitute light golden syrup or honey—just keep an eye on the sauce to prevent crystallization.
• Is the bourbon necessary? It adds lovely depth but you can omit it or replace it with vanilla extract for a non-alcoholic version.
• How do I know the pudding is fully baked? The pudding should be golden on top and spring back lightly when touched; a toothpick inserted should come out with just moist crumbs.
• Can I make individual portions? Absolutely! Spoon the batter into greased ramekins and reduce baking time slightly, checking for doneness after 20 minutes.

Print