Gordon Ramsay's Sticky Toffee Pudding Recipe Will Blow Your Mind

Nowadays, you might think of Gordon Ramsay as more of a TV persona than a cook. But let’s not forget about one thing — the man can cook. And the Gordon Ramsay sticky toffee pudding recipe is the ultimate proof of that. The classic comfort food, enriched by the man himself. Let's take a look.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage and reheating
• Tips
• Gordon Ramsay Sticky Toffee Pudding Recipe
• Comments

Ingredients

1. The pudding

• Baking soda — ½ tsp.
• Baking powder — ½ tsp.
• Dates — 5 oz.
• Boiling water — ¼ cup.
• Butter — 3 tbsp., unsalted.
• Brown sugar — 6 tbsp.
• Egg — 1 pc.
• All-purpose flour — ½ cup, plus 2 tbsp.

2. The sauce

• Butter — ½ cup, unsalted.
• Brown sugar — 1 cup.
• Milk — 2 tbsp.
• Heavy cream — 2 tbsp.
• Corn syrup — 2 tbsp.
• Bourbon — 2 tbsp.
• Salt — a pinch.

Instructions

Substitutions

• Brown sugar — We simply prefer dark brown sugar over light brown sugar for this Gordon Ramsay's sticky toffee pudding recipe. Dark brown sugar, thanks to its high molasses content, provides a complex and saucy flavor that the light one just doesn’t.

• Heavy cream — The pudding will owe its smooth and creamy mixture to the cream. If you’re short on heavy cream, you can combine 1 cup of half-and-half with ¼ cup of butter.

• All-purpose flour — This one will do just fine, but you could also get away with using cake flour or pastry flour. You can substitute both for all-purpose flour with a 1/1 ratio. If you use self-rising flour, you will not need to add baking soda and baking powder.

• Bourbon — This is the secret ingredient of this sticky toffee pudding recipe. Even if you’re not a fan of bourbon as a drink, it provides a rich, deep, and complex flavor to this sticky toffee pudding. If you are unconvinced, you might want to consider scotch whiskey. Maybe a scotch with a fruity flavor.

Variations

• Fitter — With only a few simple changes in this Gordon Ramsay sticky toffee pudding, you can have a lighter version. Swapping brown sugar for black treacle would be a good start. It’s lighter in calories, but it lacks sweetness. To compensate, you can add one or two tablespoons of honey. Don’t forget to make the same change for the sauce as well. Lastly, you’ll also want to omit heavy cream too, as it’s such a fatty ingredient. Light heavy cream would be just fine.

Equipment

• Measuring cups and spoons.

• Knife.

• Mixing bowl.

• Blender.

• Stand mixer, fitted with the paddle.

• 6-cup muffin tin.

• Saucepan.

• Oven.

Storage and reheating

• Store any leftover sticky toffee pudding in an airtight container and store it in your fridge for up to a week.

• If you’d rather freeze the leftovers, wrap them tightly in plastic wrap and aluminum foil. The pudding will likely last 2 ½ to 3 months in the freezer.

• Defrost the sticky toffee pudding and reheat using an oven, on low heat.

Tips

• The muffin tin — If you’re out shopping for muffin tins, you might have realized that the most common ones are 12-cup muffin tins. If you can’t find a 6-cup muffin tin, a 12-cup muffin tin will do the job as well. Just grease and flour only half. You could also double the recipe and use all 12 cups.

• When to stop — If you’re not sure whether you should stop baking try inserting a toothpick in the middle of the cakes. A clean toothpick means that your pudding is ready.