Go Back
Gordon Ramsay sticky toffee pudding with warm toffee sauce and vanilla ice cream
FoodViebs Kitchen

Gordon Ramsay Sticky Toffee Pudding Recipe

A rich and classic British dessert made with a soft date sponge cake soaked in warm buttery toffee sauce. This Gordon Ramsay sticky toffee pudding recipe is moist, comforting, and perfect served warm with vanilla ice cream or custard.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Date Sponge
  • 1 cup pitted 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
  • 1/2 teaspoon salt
For the Toffee Sauce
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking dish (8x8 inch) or ramekins
  • Saucepan
  • Spatula
  • Measuring cups and spoons
  • Oven

Method
 

Step 1 – Prepare the Dates
  1. Place chopped dates in a bowl. Pour boiling water over them and stir in baking soda. Let the mixture sit for about 10 minutes to soften the fruit. Mash lightly with a fork.
Step 2 – Cream Butter and Sugar
  1. In a mixing bowl, beat the butter and brown sugar together for 3–4 minutes until light and fluffy.
    creaming butter and brown sugar for sticky toffee pudding batter
Step 3 – Add Eggs and Vanilla
  1. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 4 – Mix Dry Ingredients
  1. In another bowl, whisk together flour, baking powder, and salt.
Step 5 – Combine Batter
  1. Gradually add the dry ingredients to the butter mixture. Fold gently until combined.
Step 6 – Add Date Mixture
  1. Fold the softened date mixture into the batter until evenly distributed.
Step 7 – Bake
  1. Pour batter into a greased 8×8-inch baking dish or ramekins.
    Bake at 350°F (175°C) for 25–30 minutes, until a toothpick inserted in the center comes out clean.
    sticky toffee pudding batter in baking dish before baking
Make the Toffee Sauce
  1. In a saucepan over medium heat, combine:
    butter
    brown sugar
    heavy cream
    Stir continuously until the mixture starts bubbling and thickens slightly (about 5 minutes).
    Remove from heat and stir in vanilla extract and a pinch of salt.
Assemble the Dessert
  1. Slice the warm pudding.
  2. Pour warm toffee sauce generously over each piece.
  3. Let the sauce soak into the sponge before serving.
    Serve warm with vanilla ice cream, whipped cream, or custard.

Notes

  • Use Medjool dates for the best flavor and texture.
  • Do not skip soaking the dates; this keeps the sponge moist.
  • Avoid overmixing the batter to prevent a dense pudding.
  • The pudding tastes best served warm with freshly made sauce.