Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

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Gordon Ramsay's Sticky Toffee and Chocolate Pudding

Gordon Ramsay’s Sticky Toffee and Chocolate Pudding

This is my review of Gordon Ramsay’s recipe for Sticky Toffee and Chocolate Pudding from his Cooking For Friends cookbook.   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.  So when I was looking for a new dessert for the holidays, I immediately looked to Gordon for inspiration.  This sticky toffee pudding was also featured on his TV shows, so I decided to try out this dish instead of my usual plum pudding. * this recipe has since been updated

I opted to use my sponge cake mold instead of the pudding basins as I thought the mold made a nicer presentation.  I cut a hole in the sheet of parchment paper to fit over the mold, and added a few small pieces on the sides to cover the whole pan.  I also modified the recipe to be a little more user friendly, because I don’t own a food processor. 

Spongy and moist, this sticky toffee pudding was a hit!  With just a hint of chocolate and some added sweetness from the dates, the pudding wasn’t too sweet.  Plum pudding is too rich in comparison.  The dessert is topped with a creamy toffee sauce that is lightly salted and balanced the dish out nicely.  Gordon Ramsay’s Sticky Toffee and Chocolate Pudding is a delicious dessert to indulge in while snuggled up by the fire, while watching a Kitchen Nightmares marathon on a snowy winter’s night.

Gordon Ramsay's Sticky Toffee and Chocolate Pudding


Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings

Gordon Ramsay's Sticky Toffee and Chocolate Pudding


    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. 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.
  3. Leave to cool, then blend in a Magic Bullet or similar food processor until smooth.
  4. In a large bowl, whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
  5. In a separate small bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined.
  6. 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.
  7. For the toffee sauce:
  8. 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.
  9. 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.

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!

6 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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