Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

This pudding has officially become my new favourite holiday dessert.  Quite the statement, right?  Well let me tell you this puddin’ is gonna blow your mind…I mean when was the last time you ate pudding?  Sounds so old fashioned doesn’t it?  You’re probably wondering what made me decide to review Gordon Ramsay’s recipe for Sticky Toffee and Chocolate Pudding.

Over the past few years, I’ve really gotten into Gordon Ramsay.  When he first came screaming onto the Food Network scene I thought he was a bit silly, but then I became addicted to Kitchen Nightmares.  I bought a few of his cookbooks and really enjoyed his recipes, they were simple and had great flavours.  I even went to his Maze restaurant in Prague and was pretty impressed. 

For my festive dinner this year, I was looking for a new dessert and was flipping through Gordon’s  Cooking For Friends cookbook for inspiration.  I have to admit, I was pretty drawn to the “toffee” part of the pudding.  I don’t have a big sweet tooth but I do love some salty, sweet and chewy toffee.  Must be my British side coming out!  This holiday season I decided to change it up, and try this dessert instead of my traditional plum pudding. * this recipe has since been updated

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

This recipe is surprisingly easy and makes for a very impressive looking dessert.  Instead of the pudding basins, I opted to use a sponge cake pan because I think the mold makes for a nicer presentation.  Be sure you cut a hold in the middle of the parchment paper first, then butter the paper before placing over the middle of the mold.  I added a few small pieces on the sides to cover the whole pan. 

Spongy and moist, this sticky toffee pudding was a hit with all my friends and family!  The fluffy cake is slightly sweet with hints of chocolate with the dates add a nice richness.  Topped with a creamy, salty toffee sauce, this dessert is the perfect amount of sweetness.  Plum pudding is much richer in comparison and I think I actually prefer this pudding after a heavy holiday feast.  Gordon Ramsay’s Sticky Toffee and Chocolate Pudding is a comforting dessert to indulge in on a winter’s night, snuggled up by the fire while binge watching Kitchen Nightmares.  Two sticky thumbs up!

Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 8 servings


For the pudding:

  • 1 cup medjool dates pitted and chopped
  • 3/4 cup packed dark brown sugar
  • 1 cup water
  • 1/2 cup unsalted butter softened
  • 1 tsp vanilla extract
  • 1 tbsp espresso cooled
  • 3 large eggs
  • 1 ¼ cup plain flour
  • 3 ¼ tablespoons cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 teaspoon sea salt

For the toffee sauce:

  • 1 cup double cream
  • 1/2 cup dark brown sugar
  • 1/3 cup unsalted butter
  • 1/4 teaspoon sea salt


For the pudding:

  1. Preheat the oven to 375F. Butter a sponge cake mold and line with parchment paper. Butter the parchment paper as well, ensuring that all the sides are properly covered. Instead of a sponge cake mold, 8 x 175ml-200ml pudding basins can be used as well.
  2. Make espresso.
  3. Place the dates, sugar and water in a saucepan and simmer gently for 10 minutes until the sugar has dissolved and the dates are soft. Let cool.
  4. In a small bowl, sift together the flour, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined.
  5. Blend dates in a Magic Bullet or similar food processor until smooth.
  6. In a separate large bowl whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  7. Carefully pour into the prepared baking dish of choice and bake for 25-30 minutes or until a toothpick emerges fairly clean when inserted in the thickest part.

For the toffee sauce:

  1. Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. It should only take 2-3 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
  2. When the pudding is cool enough to handle, but still warm, run a small knife along the sides, then invert onto a serving plate. Peel off the baking parchment. Pour a generous drizzle of warm toffee sauce over the puddings and serve immediately.
Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

What holiday dessert do you like to indulge in?  Let me know if you liked my review of Gordon Ramsay’s Sticky Toffee and Chocolate Pudding!

For a dairy free alternative of this recipe, check out the updated version!

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7 thoughts on “Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

  1. Anonymous

    Is this really Gordon Ramsey’s recipe for sticky toffee pudding with brown bread ice cream because it doesn’t look like it?

  2. Gert

    Indeed very good, and the combination of the chocolate and coffee, something I frequently add to cakes, caught my attention. But there were several other things about the recipe that also caught my attention early on…

    First, the top of the recipe says it makes 6 servings; the second line of the instructions calls for preparing 8 molds. 6 or 8? I did opt for a 1.5 quart pan (about 1.4 liters), a bit larger that the 1 liter single basin, and it was adequate – just barely. Next time I will either use individual molds or a 2 quart pan.

    Ingredients list uses imperial volume measures; the instructions use metric measures in discussing the pans.

    Next – Oven temperature. 375 sounded a bit high, as did the baking time. I took it down to just below 350F and the pudding was just slightly overcooked within 38 minutes (vice the 50-60 in the recipe). Next time I will lower to 325F. And possibly no more than 36 minutes!

    I was not sure about the “slightly salted butter.” I understand salted vs. non salted, but not familiar with slightly salted. Ok, salt and sweets are the rage (add pork belly and then you’ve hit about all the buttons), but I decided to use about half salted, half non-salted for my own version of slightly salted.

    There are a few other changes I will try on the next go round. First I will use the stick blender vice the food processor. Does a great job of pureeing the dates (have tried it in other recipes in the recent past) and it certainly a lot easier to clean!

    Will try a different brand of cocoa powder as I think the one I used just lacked the depth I had hoped to reach. Maybe one of the European varieties next time. And I will also replace at least half the plain brown sugar with Muscovado brown. Had thought about it, but was afraid to introduce too much molasses taste with the chocolate. But again, I still more more depth of flavor.

    I will cover the pudding with buttered foil near the end of the cooking time. Again, I had thought about it, but somehow became side-tracked…

    As I took this to a neighbors house along with the sauce (again, I would use at least part muscovado) that I made early and put it in a thermos which worked extremely well. Also served with whipped cream – stabilized – I had made early and placed in a zip-lock bag so i could just cut a corner and pipe it onto the dessert. And just so we could all pretend to be behaving, I took along some purchased reduced-carb ice cream. Sauce and whipped cream were of course hits; the ice cream sat untouched.

  3. Yvonne Viljoen

    Sounds divine! I’m going to take the lazy mans substitute this time round. Woolworths. Having 20 and thinking of cleaning up sends me into a spin

    1. ISeeHungryPpl Post author

      Indeed they are! Yup I hear you…I do the cooking and my partner gets to clean up – a good deal I think!


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