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Gingerbread Sticky Toffee Pudding
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Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 6
Equipment:
Mixing bowls
whisk
measuring cups
9-inch square baking dish
knife
saucepan
Cuisine Type: British
Gingerbread Sticky Toffee Pudding is a delightful twist on the classic sticky toffee pudding, infusing the traditional flavors with a warm and spicy gingerbread essence. This dessert features a moist, spiced gingerbread cake that’s generously drenched in a rich toffee sauce, making it a cozy and indulgent treat perfect for chilly evenings.
The combination of molasses, ginger, and cinnamon creates a fragrant and inviting aroma that will fill your kitchen as it bakes. This pudding isn’t only delicious but also fairly simple to prepare, making it a great choice for holiday gatherings or special occasions.
Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect contrast to the warm toffee sauce. Your guests will be asking for seconds as they savor each bite of this comforting dessert.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped dates (pitted)
- 1 cup boiling water
- For the Toffee Sauce:
- 1 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish. This guarantees that your pudding will come out easily after baking.
- In a mixing bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and salt. This will help to evenly distribute the spices throughout the cake batter.
- In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the molasses, eggs, and vanilla extract, mixing well until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped dates, and then pour in the boiling water. Stir gently until the batter is smooth and well blended.
- Pour the batter into the prepared baking dish and bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the pudding is baking, prepare the toffee sauce by combining the brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir continuously until the sugar has dissolved and the sauce is smooth and slightly thickened.
- Once the pudding is done baking, remove it from the oven and let it cool for a few minutes. Cut into squares and serve warm, drizzled with the toffee sauce.
Extra Tips:
For an extra rich flavor, consider adding a splash of dark rum or bourbon to the toffee sauce. If you don’t have dates on hand, you can substitute with raisins or chopped dried apricots. This pudding can also be made ahead of time; simply reheat in the oven before serving to enjoy it warm.
Pair it with vanilla ice cream or a dollop of crème fraîche for an indulgent touch.
