Gordon Ramsay Sticky Toffee Pudding

Gordon Ramsay’s sticky toffee pudding is one of those desserts that anyone can fall in love with at first bite Warm moist sponge soaked in rich toffee sauce makes the kind of comfort food people crave whether it is for holidays or just a cozy night in This is a showstopper that never lasts long when I set it out

The first time I baked this I was skeptical about the sticky date mixture but after that golden top formed and I poured on the hot toffee sauce I knew it was special My family always goes back for seconds and calls it the best dessert of the year

Ingredients

• Pitted dates chopped: These add moisture and a caramel sweetness Look for soft plump dates as they are easier to chop and blend
• Baking soda: Softens the dates and helps them break down for a tender sponge
• Boiling water: Softens the dates Use filtered water for best taste
• Unsalted butter: Adds richness Make sure it is fully softened for easy mixing
• Brown sugar: Brings caramel notes and extra moisture Use dark brown for a deeper flavor
• Eggs: Bind the cake and add tenderness Farm fresh will give the best rise
• All-purpose flour: Foundation for the sponge Sift for a lighter texture
• Baking powder: Lifts the cake giving the pudding its fluffy rise
• Salt: Balances the sweetness Use a fine sea salt if possible
• Vanilla extract: Brings warmth and rounds out flavors Opt for pure vanilla for genuine aroma

For the Toffee Sauce

• Unsalted butter: forms the base for a silky sauce Fresh quality butter makes a difference
• Packed brown sugar: Dissolves into the butter for that signature toffee flavor
• Heavy cream: Thickens the sauce and makes it ultra creamy Choose a high fat content for maximum richness
• Pinch of salt: Cuts through the sweetness and enhances toffee notes

Step-by-Step Instructions

Prep and Preheat:

Begin by preheating your oven to the correct temperature Grease the baking dish very well so nothing sticks

Soften the Dates:

Combine chopped dates with baking soda in a smaller bowl Pour over the boiling water and let them soak for 10 minutes This will soften the fruit and release their caramel flavor into the base

Cream the Butter and Sugar:

In your largest mixing bowl use a hand mixer to beat the softened butter with brown sugar until it is pale and fluffy This usually takes about 3 minutes It should look lighter in color and have no clumps

Add Eggs:

Crack eggs in one at a time Be sure to let each egg fully blend in before you add the next This avoids a dense cake

Combine Dry Ingredients:

In another bowl whisk together the flour baking powder and salt Sifting once or twice ensures a tender crumb

Mix Batter:

Add the dry mixture in batches to the butter mixture Alternately add the now cooled date mixture Keep stirring gently and do not overmix For the best result end with the date mixture Stir in vanilla extract

Bake the Pudding:

Pour the batter into your greased dish Use a spatula to even out the surface Bake for 30 to 35 minutes The top should be set and a toothpick should come out with just a few soft crumbs

Make the Toffee Sauce:

While the pudding bakes start the sauce Melt butter in a saucepan on medium heat Stir in brown sugar then the cream and salt Let it bubble and reduce for about 5 to 7 minutes Stir constantly until thick and shiny The sauce will coat the back of a spoon when ready

Soak the Pudding:

When your pudding is done poke holes all over the top with a fork or skewer This lets the hot sauce seep deep inside Pour half the sauce over while warm Let it sit for a few minutes so the pudding absorbs every drop

Serve:

Spoon the sticky toffee pudding into bowls Drizzle more sauce over the top Serve immediately for the most decadent experience

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Dates have always been my favorite part of this recipe They are so subtle yet absolutely transform the taste and texture The laughter around the table as we pour on extra sauce is a memory that never gets old

Storage tips

Sticky toffee pudding stores like a dream Cover the baking dish well and refrigerate for up to four days For longer storage cut into portions and freeze in airtight containers To reheat just pop a square in the microwave with a spoonful of extra toffee sauce

Ingredient substitutions

If you are out of dates try swapping with figs or even dried prunes Both will lend moisture and help imitate the classic sticky texture For those avoiding dairy sub in coconut cream and a vegan butter

Serving suggestions

This dessert always shines warm If you are feeling indulgent top each serving with vanilla ice cream clotted cream or even a dollop of Greek yogurt I sometimes sprinkle a pinch of sea salt flakes over the sauce for a gourmet touch

Cultural and historical context

Sticky toffee pudding is a beloved British dessert with roots in the Lake District of England Its comforting nature owes a lot to the postwar English style of using dried fruit to sweeten cakes The pairing of spongy cake and rich sauce is what has made this treat endure on menus

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Recipe FAQs

→ What kind of dates should I use?

Medjool or Deglet Noor dates work well for their sweetness and soft texture when chopped and soaked.

→ Can I make the toffee sauce ahead of time?

Yes, prepare the sauce in advance and gently reheat before pouring over the cake for serving.

→ Is it possible to use a different baking dish size?

A standard 9×13 inch dish is ideal, but you can use smaller ramekins for individual servings; adjust baking time accordingly.

→ How do I know when the pudding is baked through?

Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready to come out of the oven.

→ Should the dessert be served warm or cold?

Serving warm enhances the gooey texture and flavor, especially after drizzling with the rich toffee sauce.

→ Can I freeze leftovers?

Yes, freeze baked and cooled portions tightly wrapped. Thaw and gently reheat, adding sauce just before serving.