Gingerbread Sticky Toffee Pudding Recipe

Over the holidays, I always crave gingerbread. It is such a nostalgic holiday treat. Whether it is gingerbread men, a gingerbread house, or some grown-up gingerbread sticky toffee pudding, this is a must-have over the holiday season!

This is a great idea for entertaining, as it can be made ahead of time and then heated just before serving. Add a big scoop of ice cream and your guests will love you forever!

The fresh ginger in this recipe really uplifts this sticky toffee pudding from anything you’ve had before. The molasses and spices, while optional, are what gives this cake its signature flavor and rich color.

If you don’t have dates, this recipe will be fine without them, but add 2 tbsp extra brown sugar. Also, if you don’t have the time to make your own toffee sauce, a store-bought caramel sauce will do the trick.

Ingredients

Toffee Sauce:

  • 2 ½ cups heavy cream
  • 1 (4 oz) stick unsalted butter 
  • ½ cup corn syrup
  • 1 cup brown sugar 

Cake:

  • 4 tablespoons unsalted butter (softened)
  • ¾ cup packed light brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 8 Medjool dates, pitted
  • ¾ cup water
  • 2 tbsp grated fresh ginger 
  • 2 tbsp blackstrap molasses
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tbsp cinnamon

Directions

  1. In a saucepan, combine half of the cream with the butter, corn syrup and sugar. Bring this mixture to a boil, stirring gently. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms. This will take about 40 minutes and be sure to watch carefully! Carefully whisk in the remaining cream and remove from heat.
  1. Soak the dates in ¾ cup of very hot water for about 15 minutes. Puree this in a small food processor or blender, with ginger and molasses.
  2. Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. Combine dry ingredients in a large bowl.
  3. Beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla. Then beat in the date puree. At low speed, fold in the dry ingredients. 
  4. Spoon the batter into the ramekins. Bake for 20 minutes and let cool for 10 minutes. Next, turn the ramekins over and remove the cakes,
  5. When ready to serve, smother each cake with the toffee sauce and bake for 10 minutes. Serve warm with whipped cream or ice cream.
Gingerbread Sticky Toffee Pudding

Gingerbread Sticky Toffee Pudding

Yield: 8

The fresh ginger in this recipe really uplifts this sticky toffee pudding from anything you’ve had before. The molasses and spices, while optional, are what gives this cake its signature flavor and rich color

Ingredients

  • Toffee Sauce:
  • 2 ½ cups heavy cream
  • 1 (4 oz) stick unsalted butter
  • ½ cup corn syrup
  • 1 cup brown sugar
  • Cake:
  • 4 tablespoons unsalted butter (softened)
  • ¾ cup packed light brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 8 Medjool dates, pitted
  • ¾ cup water
  • 2 tbsp grated fresh ginger
  • 2 tbsp blackstrap molasses
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tbsp cinnamon

Instructions

    1. In a saucepan, combine half of the cream with the butter, corn syrup and sugar. Bring this mixture to a boil, stirring gently. Cook over moderately low heat, stirring frequently, until a deep amber caramel forms. This will take about 40 minutes and be sure to watch carefully! Carefully whisk in the remaining cream and remove from heat.
    2. Soak the dates in ¾ cup of very hot water for about 15 minutes. Puree this in a small food processor or blender, with ginger and molasses.
    3. Preheat the oven to 350°. Lightly butter six 1/2-cup ramekins. Combine dry ingredients in a large bowl.
    4. Beat the butter with the brown sugar at medium speed until light and fluffy. Beat in the egg and vanilla. Then beat in the date puree. At low speed, fold in the dry ingredients. 
    5. Spoon the batter into the ramekins. Bake for 20 minutes and let cool for 10 minutes. Next, turn the ramekins over and remove the cakes,
    6. When ready to serve, smother each cake with the toffee sauce and bake for 10 minutes. Serve warm with whipped cream or ice cream.
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