Description
Gordon Ramsay Sticky Toffee Pudding is a rich and moist British dessert made with tender date sponge cake drenched in a luscious warm toffee sauce. Deeply caramelized and indulgent, it’s traditionally served with vanilla ice cream or clotted cream.
Ingredients
- 1 cup pitted Medjool dates, chopped
- 1 cup boiling water
- 1 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- For the toffee sauce:
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking dish or individual ramekins.
- Place chopped dates in a bowl, pour over boiling water, and stir in baking soda. Let sit for 10 minutes to soften.
- Cream butter and brown sugar together until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract.
- Fold in flour, baking powder, and salt until combined.
- Stir in softened date mixture (including liquid) until smooth.
- Pour batter into prepared dish and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
- For the sauce, melt butter in a saucepan over medium heat. Stir in brown sugar and cream, simmering for 3–5 minutes until thickened. Add vanilla.
- Poke small holes in the warm pudding and pour some toffee sauce over the top. Let soak for 5 minutes.
- Serve warm with additional toffee sauce.
Notes
- Serve with vanilla ice cream or whipped cream.
- Do not overbake to keep the sponge moist.
- Can be reheated gently before serving.
- Store refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British