Gordon Ramsay Sticky Toffee Pudding is the dessert you didn’t know you were craving—until now. It’s rich, warm, and hits that sweet spot between cozy and indulgent. Whether it’s a Sunday dinner or you just survived a marathon Monday, this pudding has your back. What makes Gordon Ramsay Sticky Toffee Pudding stand out? It’s not overly sweet, yet still manages to feel like a big, caramel-slicked hug on a plate. With simple steps and no fancy equipment, this British classic is weeknight-doable and guest-worthy. Ready to make your kitchen smell like dessert heaven? Let’s get baking.
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What is Gordon Ramsay Sticky Toffee Pudding?
Sticky Toffee Pudding is a British dessert made of a moist sponge cake sweetened with chopped dates, baked to golden perfection, and soaked in a luxurious toffee sauce. Gordon Ramsay’s version keeps all the nostalgic comfort while making it feel refined—without being fussy. His twist? A careful balance between deep caramel flavor and just enough sweetness to make it dessert-worthy without turning it into a sugar bomb. Think of it like your favorite cozy blanket, only edible and 10 times more comforting. It’s served warm (because cold just isn’t right) and pairs beautifully with ice cream or custard.
Reasons to Try Gordon Ramsay Sticky Toffee Pudding
If your dessert rotation needs a new MVP, here’s why Gordon Ramsay Sticky Toffee Pudding should be on deck. First, it’s deceptively easy. You don’t need a pastry degree—just a bowl, a spoon, and a little date-chopping patience. Second, it’s wildly crowd-pleasing. Even picky eaters turn into toffee lovers after one bite. And third, it makes your kitchen smell like a bakery in a Jane Austen novel. Bonus: Ramsay’s approach tones down the sugar overload, so it’s rich but not cloying. It hits that sweet spot—literally—between indulgence and balance. And let’s be honest, anything Gordon touches has a bit of magic baked in.
Ingredients Needed to Make Gordon Ramsay Sticky Toffee Pudding
If you’ve ever thought desserts like Gordon Ramsay Sticky Toffee Pudding required gourmet-level skills or expensive ingredients—think again. Everything you need is probably already in your pantry or just one grocery trip away. Below is the full breakdown of what goes into both the sponge and the luscious toffee sauce.
For the Sponge Cake:
| Ingredient | Amount | Notes |
|---|---|---|
| Pitted dates | 1 cup (about 6–8 large Medjool dates) | Finely chopped; these add moisture and subtle sweetness |
| Boiling water | 1 cup | Helps soften the dates and activate the baking soda |
| Baking soda | 1 tsp | Helps the cake rise and softens the date mixture |
| Unsalted butter | ½ cup (1 stick) | Room temperature for easier creaming |
| Brown sugar | ¾ cup | Preferably dark brown sugar for deeper molasses flavor |
| Eggs | 2 large | Room temperature helps with emulsifying |
| Self-rising flour | 1 cup | Includes baking powder; if using all-purpose flour, add 1½ tsp baking powder |
| Vanilla extract | 1 tsp | Adds a warm aromatic base to the sponge |
| Salt | Pinch | Balances the sweetness and enhances flavor |
For the Toffee Sauce:
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted butter | ½ cup (1 stick) | Cut into cubes for even melting |
| Brown sugar | ¾ cup | Use dark brown sugar for that rich, caramel taste |
| Heavy cream | 1 cup | Full-fat cream is key for a thick, indulgent sauce |
| Vanilla extract | 1 tsp | Complements the toffee flavor beautifully |
Instructions to Make Gordon Ramsay Sticky Toffee Pudding
Get ready to fill your kitchen with warm, buttery aromas that scream comfort. Gordon Ramsay Sticky Toffee Pudding doesn’t require any special equipment—just a bowl, a whisk, and a willingness to fall in love with every spoonful.
Step 1: Soak the Dates
Cut the pitted dates into small chunks and transfer them to a heat-resistant bowl. Pour 1 cup of boiling water over them and immediately stir in the baking soda. Let this mixture sit for 10 minutes—this softens the dates and gives the sponge a lovely, tender texture. Don’t skip this step. It’s what separates a dry pudding from a melt-in-your-mouth miracle.
Step 2: Make the Batter
Preheat your oven to 350°F (175°C). Butter six ramekins or lightly grease a 9-inch baking dish if you’re making one large pudding.
In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy—about 2–3 minutes using an electric mixer. Add the eggs individually, mixing thoroughly between each addition. Stir in the vanilla extract.
Now gently mix in the self-rising flour and a pinch of salt, being careful not to overmix. Finally, fold in the soaked dates and their liquid until just combined.
Step 3: Bake the Sponge
Pour the batter into your prepared ramekins or dish, filling each about ¾ full to allow room for rising. Place them on a baking sheet (for easier handling) and bake:
- Ramekins: 25–30 minutes
- Large dish: 35–40 minutes
Insert a toothpick into the center—if it comes out clean or with moist crumbs (not raw batter), it’s done. Let them cool for 5 minutes before serving or unmolding.
Step 4: Make the Toffee Sauce
Using a saucepan on medium heat, melt the butter completely. Incorporate the brown sugar and mix until blended. Gradually add the heavy cream while stirring constantly. Allow the combination to bubble gently for approximately 4–5 minutes until it reaches a slightly thicker consistency. Take off the heat and blend in the vanilla extract. The sauce is finished when it clings to the back of a spoon.
Step 5: Assemble and Serve
Transfer each pudding to an individual plate (or present directly in the ramekin for a homestyle appearance). Liberally drizzle the heated toffee sauce over each portion, allowing it to penetrate the cake. Serve at once with vanilla ice cream, whipped cream, or heated custard for the complete indulgence.
And there it is—Gordon Ramsay Sticky Toffee Pudding in all its gooey, warm, indulgent splendor. For those seeking to complement this with another dessert masterpiece, consider Gordon Ramsay’s tiramisu recipe for a chilled Italian alternative.
Delicious Additions to Gordon Ramsay Sticky Toffee Pudding
Let’s be honest—Gordon Ramsay Sticky Toffee Pudding is a showstopper on its own. But when you want to take things to the next level (because why not?), pair it with one of these comforting sides. A scoop of vanilla bean ice cream melts into the warm sponge like a dream. Prefer something cozier? Try a splash of warm custard or a generous dollop of fresh whipped cream. Feeling extra fancy? Ramsay himself often recommends a drizzle of spiced cream or even crème fraîche. If you’re planning a full-on British-themed meal, serve it after Gordon Ramsay’s braised cabbage for a rich, comforting finale.
Key Tips for Making Gordon Ramsay Sticky Toffee Pudding
Here’s the thing—Gordon Ramsay Sticky Toffee Pudding is surprisingly forgiving, but a few smart tricks will guarantee success. First, don’t rush the date soaking—it’s what gives the sponge its signature softness. Second, room temperature eggs and butter are non-negotiable for a light, fluffy texture. Want deeper flavor? Use dark brown sugar instead of light for that molasses kick Ramsay loves. And when it comes to the toffee sauce, let it simmer gently—don’t boil it or you’ll risk splitting the cream. Lastly, serve it warm. Always. Cold sticky toffee pudding is like watching a rom-com without the romance.
How to Store and Reheat Gordon Ramsay Sticky Toffee Pudding
Yes, you can store leftovers—if you somehow resist eating the entire batch. Gordon Ramsay Sticky Toffee Pudding keeps well in the fridge for up to 4 days. Wrap ramekins or cover your baking dish tightly with foil or an airtight lid. The toffee sauce should be stored separately in a jar or sealed container. Reheat individual servings in the microwave for 30–45 seconds or in a low oven (300°F) for 10 minutes. Always reheat the toffee sauce until warm and pourable—if it’s too thick, stir in a tablespoon of cream. This dessert is even more indulgent the next day.
Final Thoughts
If there’s one dessert that earns repeat requests, it’s Gordon Ramsay Sticky Toffee Pudding. It’s not just a recipe—it’s a mood. A pudding that hugs you back after a long day and makes guests think you secretly trained at a fancy culinary school. From the rich date sponge to the buttery toffee sauce, every bite of Gordon Ramsay Sticky Toffee Pudding brings home that comforting, gourmet magic Gordon is known for. Want more indulgent comfort? Try his apple crumble next—it pairs beautifully with this pudding if you’re building a full dessert table.
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FAQs
Did Gordon Ramsay make sticky toffee pudding?
Yes! Gordon Ramsay Sticky Toffee Pudding is one of his most popular British dessert recipes. He’s shared his version on TV shows and in cookbooks, showcasing his take on this beloved classic.
What is Gordon Ramsay’s signature dessert?
While he’s known for many dishes, Gordon Ramsay Sticky Toffee Pudding is easily among his most iconic desserts. Others include Gordon Ramsay’s tiramisu and panna cotta.
What is Gordon Ramsay’s most famous dessert?
Hands down, it’s Gordon Ramsay Sticky Toffee Pudding. Its balance of sweet, sponge, and sauce makes it a go-to choice for restaurant menus and home kitchens alike.
How much is Gordon Ramsay’s sticky toffee pudding?
At his restaurants, Gordon Ramsay Sticky Toffee Pudding usually runs between $12 and $16—depending on location and toppings like ice cream or custard. Making it at home, though, costs a fraction and tastes just as divine.
Gordon Ramsay Sticky Toffee Pudding
Rich, buttery, and soaked in luscious toffee sauce, this Gordon Ramsay Sticky Toffee Pudding delivers classic British comfort with a gourmet twist. The sponge is soft, moist, and gently sweetened with dates, while the sauce is pure caramel bliss. Serve it warm for the ultimate cozy dessert!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Ingredients
For the Sponge:
- 1 cup Medjool dates, pitted and finely chopped
- 1 cup boiling water
- 1 tsp baking soda
- ½ cup unsalted butter, softened
- ¾ cup dark brown sugar
- 2 large eggs
- 1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder)
- 1 tsp pure vanilla extract
- Pinch of salt
For the Toffee Sauce:
- ½ cup unsalted butter
- ¾ cup dark brown sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
Instructions
1. Soften the Dates
Place chopped dates in a bowl and pour boiling water over them. Stir in baking soda and let the mixture rest for 10 minutes. The dates will soften and begin to break down—this gives your sponge that melt-in-the-mouth texture.
2. Prepare the Batter
Preheat oven to 350°F (175°C). Grease 6 ramekins or a medium baking dish.
Cream butter and brown sugar until fluffy. Beat in eggs, one at a time. Stir in vanilla.
Add the flour and salt; mix until just blended. Gently fold in the date mixture, liquid included.
3. Bake the Sponge
Pour the batter evenly into the greased ramekins or dish.
Bake:
Ramekins: 25–30 minutes
Large dish: 35–40 minutes
The sponge is ready when a skewer inserted in the center comes out clean. Let cool for 5 minutes.
4. Make the Toffee Sauce
Melt butter in a saucepan over medium heat. Stir in brown sugar and cream. Simmer gently, stirring often, for 4–5 minutes until thickened. Finish with vanilla.
5. Assemble and Serve
Turn out puddings onto plates or serve directly in the ramekins. Spoon warm toffee sauce generously over each.
Serve with vanilla ice cream, whipped cream, or warm custard.
Notes
- Want deeper flavor? Use dark brown sugar for both the sponge and the sauce.
- Make ahead tip: Sponge and sauce can be made a day ahead—just reheat gently before serving.
- Try topping with crushed ginger biscuits for added texture.
