If you’re craving a dessert that’s rich, comforting, and oozes with caramel goodness, this Gordon Ramsay sticky toffee pudding recipe is your ticket. Inspired by the fiery chef himself, this British classic takes a simple sponge cake and transforms it into something extraordinary with a luscious toffee sauce.
It’s warm, sweet, and perfect for cozy nights or impressing guests. You don’t need to be a culinary genius to make it—just follow these steps, and you’ll have a dessert that tastes like it came from one of Ramsay’s kitchens. Let’s get started and see why this treat has won so many hearts.
Why People Love This Sticky Toffee Pudding
Sticky toffee pudding is a dessert that people can’t get enough of, and Gordon Ramsay’s version takes it up a notch. The magic lies in the contrast: a moist, date-filled sponge that’s soft and tender, paired with a sticky, buttery toffee sauce that soaks into every bite.
It’s the kind of sweetness that feels indulgent without being overwhelming. Fans adore how the dates add a natural depth of flavor, while the sauce brings that melt-in-your-mouth richness. Ramsay’s take keeps it straightforward yet refined, making it a go-to for anyone who loves comfort food with a touch of elegance.
This dessert also has a way of bringing people together. Serve it warm from the oven, and it’s an instant crowd-pleaser—whether it’s a family dinner or a holiday gathering. The fact that it’s easier to make than it looks only adds to its charm. You’ll feel like a pro pulling this off, and your guests will rave about it long after the plates are cleared.
Ingredients You’ll Need
This recipe serves 6-8 people and uses pantry staples with a few special touches. Here’s what you’ll need to whip up Gordon Ramsay’s sticky toffee pudding:
- For the Pudding:
- 1 cup (about 200g) pitted dates, chopped
- 1 teaspoon baking soda
- ¾ cup (180ml) boiling water
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) dark brown sugar
- 2 large eggs
- 1 ¼ cups (150g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
- For the Toffee Sauce:
- ½ cup (115g) unsalted butter
- ¾ cup (150g) dark brown sugar
- ¾ cup (180ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional, for a subtle kick)
You can find dates in the dried fruit section of most stores, and dark brown sugar gives the best flavor—though light brown works in a pinch. Everything else is likely already in your kitchen, making this a fuss-free dessert to tackle.
Step-by-Step Instructions
This sticky toffee pudding takes about 1 hour from start to finish, including baking time. It’s a simple process, and I’ll guide you through it so you can enjoy that gooey goodness without stress.
Preparing the Dates
Start by preheating your oven to 350°F (175°C). Grab a small bowl and toss in the chopped dates and baking soda. Pour the boiling water over them, stir gently, and let them sit for 10 minutes. This softens the dates and brings out their sweetness. After soaking, mash them lightly with a fork until they form a chunky paste—don’t worry about making it too smooth.
Making the Pudding Batter
In a large bowl, beat the softened butter and dark brown sugar together until creamy and light—about 2-3 minutes with a hand mixer or a sturdy whisk. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract and the date mixture (water included). In another bowl, sift the flour, baking powder, and salt together. Gently fold these dry ingredients into the wet mixture until everything’s combined into a thick batter. It’ll look rustic and smell amazing.
Baking the Pudding
Grease an 8×8-inch baking dish with butter or line it with parchment paper. Pour the batter into the dish, spreading it evenly. Pop it into the oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and slightly springy. Let it cool in the dish for 5 minutes while you whip up the sauce.
Making the Toffee Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar and heavy cream, bringing it to a gentle boil. Keep stirring for 3-4 minutes until the sauce thickens and turns a deep caramel color. Remove it from the heat, then mix in the vanilla extract and a pinch of sea salt if you’re using it. The sauce should be smooth and glossy—perfect for pouring over your pudding.
Assembling the Dessert
Poke a few holes in the warm pudding with a skewer or fork—this helps it soak up the sauce. Pour about half the toffee sauce over the top, letting it seep into the sponge. Save the rest for serving. You can slice it now or let it sit for a bit to absorb even more flavor. Serve it warm for the full effect.
Nutritional Information
Here’s the nutritional breakdown per serving, based on 8 portions with the sauce included. These are approximate values depending on your exact ingredients:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 480 kcal |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Cholesterol | 115mg |
| Sodium | 320mg |
| Carbohydrates | 56g |
| Dietary Fiber | 2g |
| Sugars | 42g |
| Protein | 5g |
This is a rich dessert, so a small piece goes a long way. Pairing it with something light can balance it out.
Tips for the Perfect Sticky Toffee Pudding
To nail this recipe every time, keep these pointers in mind:
- Use soft, fresh dates for the best texture—Medjool dates are a great choice if you can find them.
- Don’t overmix the batter; a few lumps are fine and keep the sponge tender.
- Make the sauce just before serving to keep it warm and pourable.
- If the pudding browns too quickly in the oven, cover it loosely with foil for the last 10 minutes.
- Double the sauce recipe if you’re a caramel fanatic—it stores well in the fridge.
These small tweaks ensure your pudding turns out just like Gordon would want it.
Serving Suggestions
This sticky toffee pudding shines on its own, but here are some ways to elevate it:
- Scoop a dollop of vanilla ice cream on top—the cold creaminess cuts through the richness.
- Add a sprinkle of flaky sea salt for a sweet-salty twist that’s pure magic.
- Serve with a pot of hot tea or coffee to complement the warm dessert.
- Offer whipped cream on the side for an extra layer of decadence.
Whether it’s a casual treat or a dinner party finale, this dessert fits the bill perfectly.
Summary
Gordon Ramsay’s sticky toffee pudding recipe is a masterclass in comfort food made simple. The moist date sponge paired with that irresistible toffee sauce creates a dessert that’s both homey and sophisticated.
It takes less than an hour to make, uses everyday ingredients, and delivers big on flavor. Whether you’re a Ramsay fan or just love a good pudding, this recipe is a winner. Give it a go, and you’ll see why it’s a staple in British dessert lovers’ hearts.
FAQ
Can I make this ahead of time?
Yes, bake the pudding a day ahead, store it covered in the fridge, and reheat it in the oven at 300°F for 15 minutes before adding fresh sauce.
What if I don’t have dark brown sugar?
Light brown sugar works fine, though the flavor will be slightly less deep—still delicious!
Can I freeze the pudding?
Absolutely. Wrap it tightly (without sauce) and freeze for up to 3 months; thaw and reheat before serving.
How do I store leftover sauce?
Keep it in an airtight container in the fridge for up to a week; warm it up gently before using.
Can I skip the dates?
Dates are key to the texture and taste, but you could try mashed bananas as a substitute in a pinch.
Gordon Ramsay Sticky Toffee Pudding Recipe
Equipment
- Small bowl
- Large mixing bowl
- Hand mixer or whisk
- Medium saucepan (for sauce)
- 8×8-inch baking dish
- Sifter or sieve (for dry ingredients)
- Fork or skewer (for poking holes)
- Oven
Ingredients
For the Pudding:
- 1 cup about 200g pitted dates, chopped
- 1 teaspoon baking soda
- ¾ cup 180ml boiling water
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g dark brown sugar
- 2 large eggs
- 1 ¼ cups 150g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Pinch of salt
For the Toffee Sauce:
- ½ cup 115g unsalted butter
- ¾ cup 150g dark brown sugar
- ¾ cup 180ml heavy cream
- 1 teaspoon vanilla extract
- Pinch of sea salt optional, for a subtle kick
Instructions
Preparing the Dates
- Start by preheating your oven to 350°F (175°C). Grab a small bowl and toss in the chopped dates and baking soda. Pour the boiling water over them, stir gently, and let them sit for 10 minutes. This softens the dates and brings out their sweetness. After soaking, mash them lightly with a fork until they form a chunky paste—don’t worry about making it too smooth.
Making the Pudding Batter
- In a large bowl, beat the softened butter and dark brown sugar together until creamy and light—about 2-3 minutes with a hand mixer or a sturdy whisk. Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract and the date mixture (water included). In another bowl, sift the flour, baking powder, and salt together. Gently fold these dry ingredients into the wet mixture until everything’s combined into a thick batter. It’ll look rustic and smell amazing.
Baking the Pudding
- Grease an 8×8-inch baking dish with butter or line it with parchment paper. Pour the batter into the dish, spreading it evenly. Pop it into the oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be golden and slightly springy. Let it cool in the dish for 5 minutes while you whip up the sauce.
Making the Toffee Sauce
- In a medium saucepan, melt the butter over medium heat. Stir in the dark brown sugar and heavy cream, bringing it to a gentle boil. Keep stirring for 3-4 minutes until the sauce thickens and turns a deep caramel color. Remove it from the heat, then mix in the vanilla extract and a pinch of sea salt if you’re using it. The sauce should be smooth and glossy—perfect for pouring over your pudding.
Assembling the Dessert
- Poke a few holes in the warm pudding with a skewer or fork—this helps it soak up the sauce. Pour about half the toffee sauce over the top, letting it seep into the sponge. Save the rest for serving. You can slice it now or let it sit for a bit to absorb even more flavor. Serve it warm for the full effect.
