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Gordon Ramsay Sticky Toffee Pudding Recipe

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4.6 from 101 reviews

This Gordon Ramsay Sticky Toffee Pudding is a luscious British classic featuring moist date-infused sponge cake drenched in a rich, buttery toffee sauce. The pudding is tender and sweet with a deep caramel flavor enhanced by a splash of bourbon in the sauce, perfect for a comforting dessert.

Ingredients

Pudding

  • 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

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the batter.
  2. Soak Dates: In a bowl, combine the chopped dates with baking soda and boiling water. Allow the mixture to sit for 10 minutes so the dates soften and break down, adding moisture and sweetness to the pudding.
  3. Cream Butter and Sugar: In a separate bowl, cream together the room temperature unsalted butter and light brown sugar until the mixture becomes light and fluffy, which will help create a tender texture.
  4. Add Egg: Beat the egg into the creamed butter and sugar mixture thoroughly to combine, which helps bind the pudding batter.
  5. Incorporate Dates: Stir the date mixture into the butter and sugar mixture, blending all wet ingredients together evenly.
  6. Mix Dry Ingredients: In another bowl, whisk the all-purpose flour and baking powder together, ensuring they are well combined to help the pudding rise properly.
  7. Combine Wet and Dry: Fold the flour mixture gently into the wet ingredients, being careful not to overmix to maintain the pudding’s softness.
  8. Bake Pudding: Pour the batter into a greased baking dish and bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the pudding is golden and set.
  9. Prepare Toffee Sauce: While the pudding is baking, combine the butter, brown sugar, milk, heavy cream, corn syrup, kosher salt, and bourbon in a saucepan. Heat gently over medium heat, stirring frequently until the butter is melted and the sauce is smooth and thickened.
  10. Serve: When the pudding is done, remove it from the oven and immediately drizzle the warm toffee sauce generously over the top. Serve warm for the best indulgent experience.

Notes

  • Ensure the dates are finely chopped to help them blend smoothly into the batter.
  • The bourbon in the sauce adds a subtle depth of flavor but can be omitted for an alcohol-free version.
  • Use freshly packed brown sugar for the best flavor and moisture in both the pudding and sauce.
  • Serving the pudding warm with a scoop of vanilla ice cream or a dollop of whipped cream elevates the dessert.
  • Leftover pudding can be refrigerated and gently reheated; add extra toffee sauce if needed.

Find it online: https://crispcharm.com/gordon-ramsay-sticky-toffee-pudding-recipe/