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Gordon Ramsay Sticky Toffee Pudding
British

Gordon Ramsay Sticky Toffee Pudding

Individual date sponge puddings, moist and dark, drenched in a rich brown-sugar toffee sauce. One of Ramsay's most-loved desserts, best served warm with cream or vanilla ice cream.

50 min
Total time
6
Servings
25 min
Prep
25 min
Cook
intermediatedessertvegetarian
Source: Gordon Ramsay (gordonramsay.com)

Ingredients

6 servings
  • 200 g pitted dates, chopped
  • 300 ml boiling water
  • 1 tsp bicarbonate of soda
  • 50 g unsalted butter, softened, plus extra to grease
  • 80 g caster sugar
  • 2 eggs, beaten
  • 175 g self-raising flour, sifted
  • 1 tbsp black treacle
  • 1 tsp vanilla extract
  • 100 g unsalted butter (for sauce)
  • 150 g dark brown soft sugar
  • 300 ml double cream, heavy cream
  • 1 tbsp black treacle (for sauce)

Make it your way

Instructions

Plan my prep
  1. Step 1.Preheat the oven to 180 C / 350 F (fan 160 C) and butter 6 individual pudding moulds or ramekins.
  2. Step 2.Put the chopped dates in a bowl, sprinkle over the bicarbonate of soda, then pour over the boiling water. Leave to soften for about 10 minutes, then mash or blend roughly to a coarse puree.
  3. Step 3.Cream the softened butter and caster sugar together until pale and light, about 2 to 3 minutes.
  4. Step 4.Gradually beat in the eggs a little at a time, then mix in the black treacle and vanilla.
  5. Step 5.Fold in the sifted self-raising flour until just combined, then stir through the warm date mixture to make a loose batter.
  6. Step 6.Divide the batter between the moulds, filling about two-thirds full. Bake for 20 to 25 minutes, until risen and a skewer comes out clean.
  7. Step 7.Meanwhile make the sauce: melt the butter, dark brown sugar and treacle together in a pan over medium heat, stirring until the sugar dissolves.
  8. Step 8.Pour in the double cream and bring to a gentle simmer, stirring, then cook for 2 to 3 minutes until smooth and glossy.
  9. Step 9.Turn out the warm puddings, prick the tops and spoon over plenty of the hot toffee sauce so it soaks in. Serve with extra sauce and cream or vanilla ice cream.

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