Description
A rich and comforting sticky toffee pudding inspired by Gordon Ramsay’s classic British dessert, featuring a soft, moist date sponge cake soaked in a luscious buttery toffee sauce.
Ingredients
- 1 cup (180g) pitted dates, chopped
- 1 teaspoon baking soda
- 1 cup boiling water
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 1 1/4 cups (155g) all-purpose flour
- 1 teaspoon baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
For the toffee sauce:
- 1/2 cup (115g) unsalted butter
- 3/4 cup (150g) brown sugar
- 3/4 cup (180ml) heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish or individual ramekins.
- Place chopped dates in a bowl, sprinkle with baking soda, and pour boiling water over them. Let sit for 10 minutes, then mash or blend into a thick paste.
- In a mixing bowl, cream softened butter and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold in flour, baking powder, and salt until just combined.
- Mix in the date paste until the batter is smooth.
- Pour batter into prepared dish and bake for 30–35 minutes, until a skewer inserted into the center comes out clean.
- For the sauce, melt butter in a saucepan over medium heat. Stir in brown sugar until dissolved.
- Add heavy cream and simmer gently for 3–5 minutes until slightly thickened. Stir in vanilla extract and salt.
- Poke small holes in the warm pudding and pour some toffee sauce over the top to soak in. Serve warm with additional sauce.
Notes
- Serve warm for best texture and flavor.
- Dark brown sugar gives a deeper caramel flavor, but light brown sugar works as well.
- Store pudding and sauce separately in the refrigerator for up to 3 days.
- Freeze the sponge (without sauce) for up to 2 months.
- Pairs beautifully with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 48 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 115 mg
