Gordon Ramsay Sticky Toffee Pudding Recipe

This delicious Sticky Toffee Pudding recipe is a quick and easy dessert that’s perfect for any occasion. With a rich, warm toffee sauce and a soft, moist sponge, it’s a comforting treat you’ll love. You can easily adapt the ingredients to suit what you have on hand, making it a versatile, crowd-pleasing dessert.

Ingredients Needed:

For the Toffee Sauce:

• 480 ml heavy cream
• 99 g dark brown sugar
• 2½ tbsp golden syrup
• Pinch of salt

For the Pudding:

• 170 g pitted dates, chopped
• 240 ml water
• 1 tsp baking soda
• 150 g all-purpose flour
• 1 tsp baking powder
• ½ tsp fine sea salt
• 57 g unsalted butter
• 149 g granulated sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract

How To Make Sticky Toffee Pudding Recipe?

1. Preheat the oven to 175°C and butter an 8½-inch soufflé dish.
2. Make toffee sauce: In a saucepan, boil cream, brown sugar, golden syrup, and salt. Simmer for 5 minutes until thick. Pour half into the soufflé dish, and freeze. Save the rest for serving.
3. Prepare dates: Boil chopped dates and water, then add baking soda. Set aside.
4. Mix dry ingredients: Whisk flour, baking powder, and salt together.
5. Make batter: Beat butter and sugar until fluffy. Add eggs and vanilla. Stir in dry ingredients and date mixture, mixing gently.
6. Bake: Pour batter into the dish and bake for 50 minutes or until a toothpick comes out with moist crumbs.
7. Serve: Let cool slightly, then spoon portions into bowls and pour over warm toffee sauce. Add whipped cream or ice cream if desired.

Recipe Tips:

• Don’t overmix the batter: Overmixing can make the pudding dense instead of light and fluffy. Stir just until the ingredients are combined.
• Use fresh dates: Fresh dates will give the pudding a better texture and sweetness than older ones.
• Be careful with the toffee sauce: Don’t let the sauce boil for too long or it may become too thick. Simmer for about 5 minutes.
• Check the cake’s doneness with a toothpick: Insert a toothpick into the center of the pudding; it should come out with moist crumbs, not wet batter.
• Let the pudding cool slightly before serving: Allowing it to rest for a few minutes will help it set and make it easier to serve.

How To Store Leftovers?

• Refrigerate: Cool the pudding to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: After cooling, wrap the pudding tightly and freeze for up to 1 month.

Nutrition Facts:

• Calories: 375 kcal
• Total Fat: 14 g
• Saturated Fat: 8.3 g
• Cholesterol: 49mg
• Sodium: 180 mg
• Potassium: 202mg
• Total Carbohydrate: 59.4 g
• Dietary Fiber: 1.4 g
• Sugars: 40 g
• Protein: 3.4 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Yorkshire Puddings Recipe 
• Gordon Ramsay Rice Pudding Recipe 
• Gordon Ramsay Banana Pudding Recipe