Gordon Ramsay Sticky Toffee Pudding

I adore Gordon Ramsay’s Sticky Toffee Pudding for its warm, moist sponge studded with dates and drenched in a silky, buttery toffee sauce. It’s a comforting dessert that blends rich caramel flavors with a tender crumb—perfect after a cozy meal.

Why You’ll Love This Recipe

I love how the dates infuse the cake with natural sweetness and moisture, while the luscious toffee sauce adds indulgent depth. Gordon Ramsay’s version balances traditional British charm with rich creaminess—making it irresistible whether served alone or with vanilla ice cream or whipped cream.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pudding sponge

• 5 oz (≈¾ cup) pitted dates, chopped

• ½ tsp baking soda

• ¼ cup boiling water

• 3 Tbsp unsalted butter, room temperature

• 6 Tbsp light brown sugar

• 1 large egg

• ½ cup + 2 Tbsp all‑purpose flour

• ½ tsp baking powder

For the toffee sauce

• ½ cup (1 stick) unsalted butter

• 1 cup (≈225 g) packed brown sugar

• 2 Tbsp milk

• 2 Tbsp heavy cream

• 2 Tbsp corn syrup

• Pinch of kosher salt

For serving

• Freshly whipped cream or vanilla ice cream

directions

1. Soak the dates: Combine chopped dates, baking soda, and boiling water in a bowl; let them sit for about 10 minutes until softened.

2. Preheat the oven to 350 °F (175 °C).

3. Make the sponge batter: In a stand mixer, cream butter and brown sugar until light. Add egg, then fold in flour and baking powder. Puree the soaked dates (including soaking liquid) and mix into batter until well combined.

4. Bake: Grease six muffin cups, divide batter evenly, and bake for 17–19 minutes, until a toothpick comes out mostly clean.

5. Prepare toffee sauce: In a saucepan, melt butter with brown sugar, milk, cream, corn syrup, and salt; bring to a boil and cook for about 3 minutes. 

6. Finish: Spoon half of the warm toffee sauce over the puddings while still hot, allowing them to absorb it. Serve immediately topped with whipped cream or ice cream and extra sauce on the side.

Servings and timing

• Yields: 6 individual puddings

• Prep: ~15 min

• Bake: 17–19 min

• Sauce cook: ~5 min

• Total: ~40 min

Variations

• Restaurant-style individual servings: Bake in ramekins or muffin tins instead of a large pan.

• Banana twist: Add ripe mashed banana to the sponge and adjust sugar accordingly for a fruity spin.

• Hazelnut garnish: Sprinkle toasted hazelnut praline on top for extra crunch.

storage/reheating

• Refrigerate soaked puddings and sauce separately for up to 3 days.

• Reheat the puddings in the microwave or oven, warm the sauce on the stovetop, then assemble before serving.

• Freeze: Once cooled, freeze sponge and sauce separately for up to 2 months; thaw overnight, warm, and reassemble.

FAQs

How do I keep the pudding moist?

Soaking the dates in boiling water allows them to lock in moisture, creating a soft, tender sponge.

Can I make this dessert ahead?

Yes—I often bake the puddings and sauce a day ahead. Just store them separately, reheat both, then combine when ready to serve.

Can I bake one large pudding instead?

Absolutely—use a larger baking dish, increase baking time slightly (toothpick should come out clean), and then pour sauce over the slice when serving.

What’s the best way to serve it?

I love it warm, topped with whipped cream or vanilla ice cream, and drizzled with extra toffee sauce for an extra decadent touch.

Conclusion

Gordon Ramsay’s Sticky Toffee Pudding is a true comfort-food classic—rich, tender, and soul-satisfyingly sweet. With its luscious toffee sauce and date-studded sponge, it’s a showstopper that’s both elegant and easy to make. I hope this recipe brings warmth and indulgence to your table—enjoy every gooey, caramel-covered bite!

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