Gordon Ramsay’s Sticky Toffee Pudding is a rich and decadent dessert featuring a moist sponge cake made with dates, drenched in a luscious toffee sauce, and often served with vanilla ice cream or whipped cream. This traditional British dessert is the perfect combination of sweetness, warmth, and comfort.
1. What Is Gordon Ramsay’s Sticky Toffee Pudding?
Sticky Toffee Pudding is a classic British dessert consisting of a tender sponge cake made with dates and a rich toffee sauce poured over the top. Gordon Ramsay’s version stays true to tradition while emphasizing simple techniques and premium ingredients for an elevated dining experience.
Why Is It So Popular?
- Irresistibly Moist: The date-infused sponge is incredibly soft and flavorful.
- Luscious Toffee Sauce: Sweet, buttery, and utterly indulgent.
- Perfect for Special Occasions: A crowd-pleaser that’s easy to prepare yet elegant.
Perfect For:
- Dinner parties
- Holiday celebrations
- Cozy nights in
2. Ingredients for Gordon Ramsay’s Sticky Toffee Pudding
For the Sponge Cake:
- Dates: 1 cup, pitted and chopped.
- Boiling Water: 1 cup.
- Baking Soda: 1 teaspoon.
- Butter: 6 tablespoons, softened.
- Brown Sugar: ¾ cup, packed.
- Eggs: 2 large.
- Vanilla Extract: 1 teaspoon.
- All-Purpose Flour: 1¼ cups.
- Baking Powder: 1 teaspoon.
- Salt: ¼ teaspoon.
For the Toffee Sauce:
- Butter: ½ cup (1 stick).
- Brown Sugar: 1 cup, packed.
- Heavy Cream: ¾ cup.
- Vanilla Extract: 1 teaspoon.
3. Preparing the Sponge Cake
1. Soften the Dates:
- Place the chopped dates in a bowl and pour boiling water over them. Add the baking soda and let sit for 10 minutes. Mash the mixture lightly with a fork.
2. Cream Butter and Sugar:
- In a mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy.
3. Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Add Dates:
- Fold the softened dates and their liquid into the batter. Mix gently to combine.
6. Pour Into Pan:
- Grease an 8x8-inch baking dish or a similar-sized pan. Pour in the batter and smooth the top.
4. Baking the Pudding
1. Preheat the Oven:
- Set the oven to 350°F (175°C).
2. Bake:
- Bake the sponge for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool Slightly:
- Let the cake cool for 5-10 minutes while you prepare the toffee sauce.
5. Making the Toffee Sauce
1. Melt Butter and Sugar:
- In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2-3 minutes, stirring constantly.
2. Add Cream:
- Slowly pour in the heavy cream while whisking. Bring the mixture to a simmer and cook for 3-4 minutes until thickened. Remove from heat and stir in the vanilla extract.
6. Assembling and Serving
1. Pour Sauce Over Cake:
- Poke small holes in the sponge cake with a skewer or fork. Pour half of the toffee sauce over the warm cake, letting it soak in.
2. Serve:
- Slice the pudding into portions and serve warm, drizzled with extra toffee sauce. Pair with vanilla ice cream, whipped cream, or custard for a complete experience.
7. Tips for Perfect Sticky Toffee Pudding
- Use Fresh Dates: Medjool dates work best for their natural sweetness and soft texture.
- Don’t Overmix: Overmixing can make the sponge dense instead of light and tender.
- Serve Warm: Sticky toffee pudding tastes best when served warm with the toffee sauce freshly poured.
- Make Ahead: The sponge cake and sauce can be prepared in advance and reheated when ready to serve.
8. Variations to Try
1. Nutty Topping:
- Sprinkle chopped pecans or walnuts over the sauce for added crunch.
2. Chocolate Twist:
- Add a handful of chocolate chips to the batter for a decadent touch.
3. Vegan Option:
- Replace butter with vegan butter, cream with coconut cream, and eggs with flax eggs.
4. Individual Puddings:
- Bake the batter in ramekins or a muffin tin for single-serve portions.
FAQs
1. Can I make sticky toffee pudding ahead of time?
Yes, bake the sponge and prepare the sauce up to 2 days in advance. Store separately and reheat before serving.
2. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I freeze sticky toffee pudding?
Yes, freeze the sponge and sauce separately for up to 3 months. Thaw overnight in the fridge and reheat gently.
4. What can I use instead of dates?
Try using figs, raisins, or prunes if dates aren’t available.
5. How do I reheat sticky toffee pudding?
Reheat in the oven at 325°F (160°C) for 10-15 minutes or microwave individual portions for 30-60 seconds.
6. What’s the best way to make it extra moist?
Poke holes in the sponge and pour some sauce over it while it’s still warm to let it soak in.
7. Can I use a different type of sugar?
Dark brown sugar works best for its molasses content, but light brown sugar is a good substitute.
8. Is heavy cream necessary for the sauce?
Heavy cream provides richness, but you can use half-and-half or coconut cream for a lighter option.
9. Can I make this gluten-free?
Yes, use a gluten-free flour blend instead of all-purpose flour.
10. How many servings does this recipe make?
This recipe serves 6-8, depending on portion size.
