Sticky Toffee Pudding — Ramsay-Inspired

About This Recipe

This dessert is inspired by Gordon Ramsay's career-long affection for sticky toffee pudding — a dish he has called the defining British dessert. Originally from the English Lake District in the 1970s, sticky toffee pudding has become a permanent fixture of British restaurants, bistros and gastropubs. This version follows the classical method: a date-rich sponge baked until just set, drowned in salted toffee sauce while still warm, and served with vanilla ice cream or pouring cream.

Ingredients

Serves 6

• 200 gMedjool dates(pitted and chopped)
• 250 mlboiling water
• 1 tspbicarbonate of soda
• 100 gunsalted butter(softened, plus extra for the dish)
• 150 gsoft dark brown sugar
• 2large eggs
• 200 gself-raising flour
• 1 tspvanilla extract
• 200 gsoft dark brown sugar(for the sauce)
• 150 gunsalted butter(for the sauce)
• 300 mldouble cream(for the sauce)
• 1 tspMaldon sea salt(for the sauce)
• 1 tspvanilla extract(for the sauce)

Instructions

1. 1

   Soak the dates

   Place the chopped dates in a bowl with the boiling water and bicarbonate of soda. Stand 15 minutes until softened. Mash roughly with a fork.

2. 2

   Make the sponge batter

   Cream the butter and 150g brown sugar together until pale. Beat in the eggs one at a time. Fold in the flour and vanilla. Stir in the date mixture (water and all). The batter will look very wet — that's correct.

3. 3

   Bake

   Pour into a buttered 23cm baking dish. Bake at 175°C / 350°F for 35-40 minutes until risen and just firm. A skewer should come out almost clean.

4. 4

   Make the toffee sauce

   While the sponge bakes, combine 200g brown sugar, 150g butter, cream, salt and vanilla in a saucepan. Bring to a gentle simmer, whisking, for 6-8 minutes until thick, glossy and dark amber.

   Don't rush — this is what separates great sticky toffee pudding from mediocre.

5. 5

   Saturate the sponge

   Pour HALF the hot toffee sauce over the warm sponge as soon as it leaves the oven. Pierce the sponge gently with a skewer to help it absorb.

6. 6

   Serve

   Cut into squares. Serve warm with the remaining toffee sauce poured over and vanilla ice cream or thick pouring cream alongside.

Variations

• •

  Individual Puddings: bake in 6 dariole moulds for 22 minutes — restaurant-style.

• •

  Pecan Sticky Toffee: fold 60g toasted pecans into the batter.

• •

  Whisky Variation: stir 2 tablespoons whisky into the sauce — a Cumbrian touch.

Storage

Keeps refrigerated 4 days. Freezes well for 1 month. Reheat covered with extra sauce.

Frequently Asked Questions