Description
This Gingerbread Sticky Toffee Pudding is a rich and moist dessert that blends warm spices with the indulgent sweetness of toffee sauce. Perfect for cold weather or festive occasions, this dessert is deeply flavorful and comforting.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish or individual ramekins.
- In a bowl, combine chopped dates and boiling water. Stir in baking soda and let sit for 10-15 minutes to soften.
- In a separate large bowl, cream together butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in the molasses.
- In another bowl, whisk together flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the softened date mixture. Mix until just combined.
- Pour the batter into the prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Meanwhile, make the toffee sauce: In a saucepan, combine butter, cream, and brown sugar. Bring to a simmer and cook until thick and glossy, about 5–7 minutes. Stir in vanilla extract.
- Once the pudding is done, poke holes over the surface and pour some of the warm toffee sauce over the top.
- Let the pudding absorb the sauce for a few minutes before serving. Serve warm with extra sauce and optional whipped cream or vanilla ice cream.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute plant-based alternatives to make it vegan.
- Add extra spices like allspice or cardamom for more complexity.
- A splash of dark rum or brandy in the sauce adds a boozy twist.
- Store leftovers in the fridge and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 420
- Sugar: 38g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
