Desserts

Gordon Ramsay’s Christmas pudding is a light steamed sponge with bay leaves, maple syrup and ground cloves, served with whiskey cream and flambéed at the table. Steams in 1½ hours, serves 6. This comes from Christmas with Gordon, where Ramsay writes “I find this is much more popular than the traditional heavily fruited Christmas pudding, …

Gordon Ramsay’s summer pudding is brioche soaked in blackcurrant and berry juice until deep purple, layered with mixed berries, pressed overnight and turned out cold with crème fraîche. No cooking, no oven. This comes from Great British Pub Food, where Ramsay calls summer pudding “the quintessential British summer dessert.” He also makes individual ones on …

Gordon Ramsay’s rice pudding is fragrant and spiced, made with coconut milk, cardamom, cloves, cinnamon, vanilla and lime zest, then finished with egg yolks and mascarpone before baking. Nothing like the plain white stuff from a tin. Serves 4 to 6. This comes from the Ultimate Cookery Course, where Ramsay says he “really got into …

Gordon Ramsay’s apple pudding is his take on Eve’s pudding, with Braeburn apples caramelised in butter and demerara sugar, sultanas soaked in Calvados, topped with a lemon sponge and flaked almonds. Bakes at 190°C for 30 to 35 minutes. Serves 6. This comes from Sunday Lunch, where Ramsay calls it “my update on Eve’s pudding, …

Gordon Ramsay has five cookie recipes across his cookbooks. Every one below is verified from a specific book with a real source. You won’t find cowboy cookies, gingerbread, or banana bread cookies here because Ramsay hasn’t published those. Other sites attribute them to him, but they’re not his. All 5 Recipes Cookie Book Time Best …

Gordon Ramsay’s peanut butter and jam cookies are thumbprint-style biscuits filled with raspberry jam and a spoon of extra peanut butter, baked at 180°C for 10–12 minutes. The dough uses 325g of peanut butter total, so every bite is properly loaded. The recipe comes from his Ultimate Home Cooking cookbook, where he calls it “another …

Gordon Ramsay’s tiramisu soufflé combines his restaurant soufflé technique with the coffee, Marsala and mascarpone flavours of a classic tiramisu. A crème pâtissière base with espresso folded through stiff egg whites, baked at 200C until it rises with crisp golden edges. Serves 4, ready in 35 minutes. Ramsay teaches his soufflé method in the Ultimate …

Gordon Ramsay’s chocolate soufflé uses 150g of dark chocolate melted into a milk and cornflour base with egg yolks, then folded with whisked egg whites and baked for just 6 minutes. The recipe comes from The F Word, where a young home cook demonstrates it on camera and Ramsay tastes the result and calls it …

Gordon Ramsay’s banoffee pie layers a buttery pecan and digestive base with thick condensed-milk toffee, ripe bananas and softly whipped cream. I make the toffee his slow way so it sets firm enough to slice cleanly. Start to finish it wants a few hours, but almost all of that is hands-off. I built this from …

Gordon Ramsay’s apple pie is made with caramelised Bramley and Braeburn apples, cinnamon and nutmeg, baked inside crisp sweet pastry until deep golden. The apples are fried and cooled before they ever meet the crust. It takes about an hour and a half start to finish. This is his caramelised apple pie from Great British …