Gordon Ramsay’s Sticky Toffee Pudding!

I still remember the first time I had sticky toffee pudding. It was a chilly winter evening, and I was tucked into a cozy little British pub, the kind where the air is thick with the scent of roasted meats and freshly pulled pints. I had no intention of ordering dessert, but the waitress looked at me like I had just committed a crime when I declined. “You haven’t lived until you’ve had our sticky toffee pudding,” she said, with an almost motherly insistence. Who was I to argue with that kind of conviction?

And so, a steaming, caramel-drenched slice of heaven was placed before me. One bite, and I was ruined for life. The sponge was light yet indulgently rich, and the sticky, buttery toffee sauce soaked into every crevice, creating the ultimate toffee dessert experience. That moment sent me down a rabbit hole of obsession, leading me to discover Gordon Ramsay’s version—the best sticky toffee pudding recipe I had ever tried.

Years later, I decided to recreate it at home. But, as always, I couldn’t help but put my own spin on things. I wanted to make a version that was quick, easy, and accessible for everyone, including a vegan sticky toffee pudding option. That’s how this easy sticky toffee pudding recipe was born—a perfect balance of nostalgia, indulgence, and just enough efficiency to keep me from spending all day in the kitchen.

Why You’ll Love This Dish

1. It’s Pure Comfort in Every Bite Imagine sinking your spoon into a warm, tender sponge cake, drenched in luscious toffee sauce. It’s like a hug from the inside out, perfect for those days when you just need a little extra sweetness in your life.
   
2. Ridiculously Easy to Make Despite its gourmet reputation, this is an easy sticky toffee pudding recipe that even a novice baker can master. With just a handful of ingredients and minimal prep time, you’ll have a show-stopping dessert ready in no time.
   
3. Perfect for Any Occasion Whether you’re serving it up for a fancy dinner party, a holiday gathering, or just a Tuesday night indulgence, this sticky pudding is always a crowd-pleaser. Mini sticky toffee puddings make for an adorable single-serving option, too!
   
4. Can Be Made Vegan Want a vegan sticky toffee pudding? Simply swap out the butter and cream for plant-based alternatives. Trust me, it’s just as decadent and delightful as the traditional version.
   
5. Better Than Any Store-Bought Version You can find sticky date pudding recipes in grocery store freezer aisles, but nothing beats a fresh, homemade version. Plus, you get to control the ingredients and adjust the flavors to your liking.
   
6. A British Classic with a Twist Inspired by Gordon Ramsay recipes but with my own tweaks, this recipe retains the authentic English toffee recipe flavor while being quicker and easier to make at home.
   

Ingredients for the Gordon Ramsay’s Sticky Toffee Pudding

For the Pudding:

• 1 cup pitted dates, chopped
• 3/4 cup boiling water
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter (or vegan butter for a dairy-free option)
• 3/4 cup brown sugar
• 2 eggs (or flaxseed substitute for a vegan version)
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Toffee Sauce:

• 1/2 cup unsalted butter (or coconut cream for a dairy-free option)
• 1 cup brown sugar
• 1 cup heavy cream (or oat milk for a vegan alternative)
• 1 teaspoon vanilla extract

Equipment:

• Mixing bowls
• Hand mixer or whisk
• Saucepan
• Baking dish or ramekins (for mini sticky toffee pudding)
• Oven

How to Make Gordon Ramsay’s Sticky Toffee Pudding

1. Prepare the Dates Pour boiling water over the chopped dates and stir in the baking soda. Let it sit for 5 minutes to soften.
   
2. Make the Batter In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla.
   
3. Combine Dry Ingredients Sift together the flour, baking powder, and salt. Gradually fold it into the wet ingredients. Finally, mash the softened dates and mix them into the batter.
   
4. Bake the Pudding Preheat your oven to 350°F (175°C). Grease a baking dish or ramekins. Pour the batter into the prepared dish and bake for 20 minutes or until a toothpick comes out clean.
   
5. Make the Toffee Sauce In a saucepan over medium heat, melt the butter. Add brown sugar and stir until dissolved. Slowly pour in the heavy cream while stirring. Let it simmer for 2-3 minutes until thickened. Stir in the vanilla extract.
   
6. Assemble and Serve Once the pudding is done, poke holes all over the top and pour half the toffee sauce over it. Let it soak for a few minutes before serving with extra sauce on top.
   

Notes & Tips

1. For a Softer Texture Let the dates soak longer (10-15 minutes) to achieve an even more melt-in-your-mouth consistency.
   
2. Make-Ahead Friendly The pudding can be made a day in advance and warmed up before serving. Just add a splash of cream to refresh the sauce.
   
3. Vegan Adaptations Swap butter for coconut oil, eggs for flax eggs, and heavy cream for coconut cream to create a delicious vegan sticky toffee pudding.
   
4. Serving Suggestions A scoop of vanilla ice cream or a dollop of whipped cream takes this sticky toffee pudding cake to the next level.
   
5. Mini Versions If making mini sticky toffee puddings, use muffin tins and reduce baking time to 12-15 minutes.
   
6. Storage & Reheating Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for 20-30 seconds before serving.
   

Macronutrients Count Per Serving

• Calories: 450 kcal
• Carbohydrates: 65g
• Protein: 5g
• Fat: 18g
• Fiber: 3g
• Sugar: 45g

Bonus Pro Tips for the Recipe

1. For a Softer Texture Let the dates soak longer (10-15 minutes) to achieve an even more melt-in-your-mouth consistency.
2. Make-Ahead Friendly The pudding can be made a day in advance and warmed up before serving. Just add a splash of cream to refresh the sauce.
3. Vegan Adaptations Swap butter for coconut oil, eggs for flax eggs, and heavy cream for coconut cream to create a delicious vegan sticky toffee pudding.
4. Serving Suggestions A scoop of vanilla ice cream or a dollop of whipped cream takes this sticky toffee pudding cake to the next level.
5. Mini Versions If making mini sticky toffee puddings, use muffin tins and reduce baking time to 12-15 minutes.
6. Storage & Reheating Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave for 20-30 seconds before serving.

Sticky Toffee Pudding FAQs: Sweet & Sticky Queries

1. What can I serve with sticky toffee pudding?

• A scoop of vanilla ice cream, whipped cream, or even a drizzle of extra toffee sauce makes the perfect pairing. If you want something slightly tart to balance the sweetness, try serving it with a side of fresh berries.

2. Can I make this pudding gluten-free?

• Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Just ensure it includes xanthan gum for the best texture.

3. How do I make this dish even quicker?

• Use a food processor to puree the soaked dates instead of mashing them by hand. It speeds up the process and ensures a smooth batter.

4. Can I make this pudding ahead of time?

• Yes! You can bake the pudding a day ahead and warm it before serving. The sauce can also be made in advance and gently reheated.

5. How do I prevent my pudding from being dry?

• Make sure not to overbake it. The pudding should be just set in the center. Also, pour some warm toffee sauce over it immediately after baking to keep it moist.