Gordon Ramsay’s Sticky Toffee Pudding

Why You’ll Love This Recipe

I love how this pudding strikes a perfect balance between elegance and homey comfort. The dates add natural sweetness and moisture to the cake, while the toffee sauce brings a velvety richness that seeps into the sponge for that signature sticky texture. It’s not overly complicated, but the results feel restaurant-worthy every time I serve it. Whether it’s for a holiday gathering or a cozy weekend treat, this recipe delivers warm, caramelized bliss in every forkful.

Ingredients

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

For the pudding:

• 1 cup pitted dates, chopped

• 1 teaspoon baking soda

• 3/4 cup boiling water

• 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 1/2 teaspoons baking powder

• Pinch of salt

For the toffee sauce:

• 1/2 cup unsalted butter

• 1 cup brown sugar

• 1 cup heavy cream

• 1/2 teaspoon vanilla extract

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing a muffin tin or individual ramekins with butter and flour.

2. In a bowl, I add the chopped dates and baking soda, then pour over the boiling water. I let that sit for about 10 minutes to soften the dates.

3. In a separate mixing bowl, I cream the softened butter and brown sugar until the mixture becomes fluffy. I beat in the eggs one at a time, then stir in the vanilla extract.

4. I sift together the flour, baking powder, and a pinch of salt, then slowly add the dry mix into the wet ingredients, stirring just until combined.

5. I mash the softened dates slightly with a fork and fold them into the batter along with their soaking water.

6. I pour the batter evenly into the prepared tins and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

7. While the puddings bake, I make the toffee sauce by melting butter in a saucepan over medium heat. I stir in the brown sugar and cream, then simmer the mixture for 5–7 minutes, stirring constantly until thick and glossy. I remove it from the heat and stir in the vanilla extract.

8. Once the puddings are out of the oven, I poke small holes in the tops with a skewer and pour a generous amount of the warm toffee sauce over each, letting it soak in.

9. I let them sit for a few minutes, then serve them warm with extra sauce and a scoop of vanilla ice cream or whipped cream.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 435 kcal per serving

Variations

• I sometimes add a splash of dark rum or bourbon to the toffee sauce for a boozy twist.

• For a nutty touch, I stir in a handful of chopped pecans or walnuts into the batter.

• I’ve made this in a single baking dish instead of individual servings—just extend the baking time slightly.

• A pinch of sea salt sprinkled over the finished sauce adds a subtle contrast that I really enjoy.

• For a festive flair, I’ve swapped the dates with dried figs or added orange zest to the batter.

Storage/Reheating

I store leftover puddings in an airtight container in the fridge for up to 3 days. To reheat, I microwave individual servings for 30–40 seconds, or warm them in the oven at 300°F until heated through. I keep any extra toffee sauce separate and warm it gently on the stove or in the microwave before drizzling it on. These also freeze well—I wrap each pudding in plastic and freeze, then thaw and reheat as needed.

FAQs

Can I make this ahead of time?

Yes, I often make the puddings and sauce a day ahead. I store them separately and warm everything just before serving.

Do I have to use dates?

Yes, dates are key to the flavor and moisture of this classic pudding. If I need a substitute, I sometimes use prunes or figs, but the taste changes slightly.

Can I bake this in one large dish?

Absolutely. I use an 8-inch square pan or small baking dish and increase the bake time to about 30–35 minutes.

What’s the best way to serve it?

I like to serve it warm with a generous drizzle of toffee sauce and a scoop of vanilla ice cream or lightly whipped cream.

Is this pudding overly sweet?

It’s rich and sweet, but balanced by the slight bitterness of the brown sugar and the warmth of the dates. I sometimes reduce the sauce slightly if I want a milder sweetness.

Conclusion

Gordon Ramsay’s Sticky Toffee Pudding is a true classic that never goes out of style. With its moist, date-filled sponge and decadent toffee sauce, it’s the kind of dessert I turn to when I want something deeply satisfying and full of flavor. Whether I’m serving it for a special occasion or just treating myself, this pudding always delivers comfort and class in every spoonful.