Name: Gingerbread Sticky Toffee Pudding
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: British
Ingredients: 1 cup Medjool dates, pitted and chopped; 1 cup boiling water; 1 tsp baking soda; 1/2 cup unsalted butter, softened; 3/4 cup dark brown sugar; 2 large eggs; 1/4 cup molasses or black treacle; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1 1/2 tsp ground ginger; 1 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground nutmeg; 1/4 tsp salt; For the toffee sauce:; 1/2 cup unsalted butter; 1/2 cup heavy cream; 1/2 cup dark brown sugar; 1 tsp vanilla extract

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Why You’ll Love This Recipe

This pudding brings together the best of two beloved desserts: the deep, molasses-kissed warmth of gingerbread and the luscious, buttery richness of sticky toffee pudding. It’s incredibly moist, thanks to the date-based sponge, and the spiced flavors add a cozy depth that’s especially perfect for fall and winter. The toffee sauce seeps into the cake, making each bite melt-in-your-mouth delicious. Plus, it’s surprisingly easy to make, yet looks and tastes impressive enough for any special occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Medjool dates, pitted and chopped
Boiling water
Baking soda
Unsalted butter
Dark brown sugar
Eggs
Molasses or black treacle
All-purpose flour
Baking powder
Ground ginger
Ground cinnamon
Ground cloves
Ground nutmeg
Salt

For the toffee sauce:

Unsalted butter
Heavy cream
Dark brown sugar
Vanilla extract

Directions

Preheat your oven and grease a baking dish or individual ramekins.
Combine chopped dates and boiling water, stir in baking soda, and let sit to soften.
In a separate bowl, cream together butter and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the molasses.
In another bowl, whisk together the flour, baking powder, spices, and salt.
Add the dry ingredients to the wet mixture, alternating with the softened date mixture. Mix until just combined.
Pour the batter into the prepared dish and bake until a toothpick inserted in the center comes out clean.
While the pudding bakes, make the toffee sauce by simmering butter, cream, and sugar until thick and glossy. Stir in vanilla.
When the pudding is done, poke holes all over the surface and pour some of the warm toffee sauce on top.
Let it soak in for a few minutes before serving with extra sauce and optional whipped cream or vanilla ice cream.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 35 to 40 minutes
Total time: About 1 hour

Variations

Gluten-Free: Use a gluten-free flour blend to make it suitable for those with dietary restrictions.
Vegan: Replace the butter with a plant-based alternative, use flax eggs, and swap cream with coconut cream for the sauce.
Extra Spice: Add a pinch of allspice or cardamom for a more complex spice profile.
Boozy Twist: Add a splash of dark rum or brandy to the toffee sauce for an adult-friendly version.
Mini Puddings: Bake in individual ramekins or muffin tins for a charming single-serve presentation.

Storage/Reheating

Store any leftovers tightly covered in the refrigerator for up to 4 days.
To reheat, microwave individual portions for 30-60 seconds or warm the whole dish in a 300°F (150°C) oven until heated through. Reheat the sauce separately and pour over just before serving. You can also freeze the pudding (without sauce) for up to 2 months and thaw overnight in the fridge before reheating.

FAQs

What makes this pudding “sticky”?

The stickiness comes from the moist sponge made with dates and the generous amount of toffee sauce that soaks into the cake.

Can I make this ahead of time?

Yes, you can bake the pudding a day or two ahead and reheat it just before serving. The sauce can also be made ahead and gently reheated.

Can I use dried dates instead of Medjool?

Yes, though Medjool dates are softer and sweeter. If using regular dried dates, soak them a bit longer to soften.

What can I use instead of molasses?

You can substitute with black treacle or dark corn syrup, though the flavor will slightly differ.

How do I prevent the pudding from becoming too dense?

Ensure not to overmix the batter and measure your flour accurately. The baking soda and powder help keep the texture light.

Can I use a bundt pan?

Yes, but be cautious when removing the pudding from the pan as it’s quite moist. Grease the pan thoroughly.

Is the sauce supposed to thicken a lot?

The toffee sauce should be thick but pourable. It will thicken slightly as it cools, but should still flow easily.

Can I add nuts or raisins?

Yes, chopped walnuts or pecans and even raisins can be added for extra texture and flavor.

What can I serve with this pudding?

It pairs beautifully with whipped cream, vanilla ice cream, or even a dollop of crème fraîche.

Can I double the recipe?

Yes, just use a larger baking dish and increase the baking time accordingly. Keep an eye on doneness with a toothpick test.

Conclusion

Gingerbread sticky toffee pudding is the ultimate cold-weather dessert—comforting, flavorful, and irresistibly rich. Whether you’re serving it at a holiday gathering or just indulging in a weekend treat, this dessert is sure to impress. Try it once, and it might just become a new seasonal favorite in your kitchen.