Gordon Ramsay Sticky Toffee Pudding (Print-Friendly Version)
Moist cake with dates and rich toffee sauce delivers a comforting British classic inspired by Gordon Ramsay.
# What You’ll Need to Make This:
→ Sponge
01 -
150 g pitted dates, finely chopped
02 -
1 teaspoon baking soda
03 -
300 ml boiling water
04 -
60 g unsalted butter, softened
05 -
150 g light brown sugar, packed
06 -
2 large eggs
07 -
220 g all-purpose flour
08 -
1 teaspoon baking powder
09 -
0.5 teaspoon fine salt
10 -
1 teaspoon vanilla extract
→ Toffee Sauce
11 -
115 g unsalted butter
12 -
200 g light brown sugar, packed
13 -
180 ml heavy cream
14 -
Pinch of fine salt
# How to Prepare:
01 -
Set oven to 175°C and grease a 23×33 cm baking dish to ensure easy release.
02 -
Combine chopped dates and baking soda in a bowl. Pour boiling water over the mixture and let stand for 10 minutes.
03 -
In a large mixing bowl, beat softened butter with brown sugar until pale and fluffy. Incorporate eggs one at a time, mixing thoroughly after each addition.
04 -
In a separate bowl, whisk together flour, baking powder, and salt until evenly distributed.
05 -
Gradually add dry ingredients to the butter mixture, alternating with the softened date mixture. Mix until just combined, then fold in vanilla extract.
06 -
Transfer batter to the prepared baking dish and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted into the centre emerges clean.
07 -
While the sponge bakes, melt butter in a saucepan over medium heat. Stir in brown sugar, heavy cream, and a pinch of salt. Simmer, stirring constantly, for 5–7 minutes until thickened.
08 -
Once baked, remove the sponge from the oven. Poke holes across the surface with a skewer or fork. Pour half the warm toffee sauce over the sponge, allowing it to absorb fully.
09 -
Cut into portions and serve warm, drizzled with the remaining toffee sauce.
# Extra Tips:
01 -
For added richness, serve with vanilla custard or a scoop of ice cream.