Gingerbread Sticky Toffee Pudding with Spiced Sticky Toffee Sauce
Gingerbread Sticky Toffee Pudding with Spiced Sticky Toffee Sauce
Ingredients
For the Gingerbread Sticky Toffee Pudding
- 1 cup pitted dates, chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup water
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Spiced Sticky Toffee Sauce
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 cup heavy cream
- 2 tablespoons molasses
- 1/2 teaspoon allspice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For Serving
- 4 scoops vanilla ice cream
- 1 pinch flaky sea salt, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on two sides to easily lift the pudding out later.
⏱️ 5 min•🌡️ 350
- 2
In a heatproof bowl, combine the chopped dates, 1/2 cup melted butter, and 1/2 cup water. Microwave for 1-2 minutes, or until the dates are softened. Transfer the mixture to a measuring jug or a deep bowl and use an immersion blender to blend until a smooth, thick paste forms. Set aside to cool slightly.
⏱️ 5 min
- 3
In a large mixing bowl, combine the date paste, light brown sugar, granulated sugar, sour cream, eggs, and 1 teaspoon pure vanilla extract. Whisk thoroughly until well combined and smooth.
⏱️ 5 min
- 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and 1/4 teaspoon salt.
⏱️ 3 min
- 5
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined and a thick, uniform gingerbread batter is formed. Be careful not to overmix.
⏱️ 3 min
- 6
Pour the batter into the prepared baking dish and smooth the top with a knife or the back of a spoon. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350
- 7
While the pudding bakes, prepare the Spiced Sticky Toffee Sauce. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter and light brown sugar. Cook, stirring occasionally, until the sugar is dissolved and the mixture is bubbling, about 3-5 minutes.
⏱️ 5 min
- 8
Slowly pour in the heavy cream while continuously whisking to combine. Be careful as the mixture will bubble up. Stir in the molasses, allspice, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon salt. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens slightly, about 2-3 minutes. Remove from heat.
⏱️ 5 min
- 9
Once the gingerbread pudding is baked, remove it from the oven. While still warm, use a skewer or the handle of a wooden spoon to poke holes across its entire surface.
⏱️ 2 min
- 10
Generously pour about half of the warm spiced sticky toffee sauce over the entire surface of the baked pudding, allowing it to seep into the holes and moisten the cake.
⏱️ 1 min
- 11
To serve, cut the pudding into squares. Place a piece of warm pudding on a plate, top with a scoop of vanilla ice cream, drizzle with additional sticky toffee sauce, and sprinkle with flaky sea salt.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gingerbread Sticky Toffee Pudding with Spiced Sticky Toffee Sauce
Ingredients
For the Gingerbread Sticky Toffee Pudding
- 1 cup pitted dates, chopped
- 1/2 cup unsalted butter, melted
- 1/2 cup water
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
For the Spiced Sticky Toffee Sauce
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar, packed
- 1/2 cup heavy cream
- 2 tablespoons molasses
- 1/2 teaspoon allspice
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon salt
For Serving
- 4 scoops vanilla ice cream
- 1 pinch flaky sea salt, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Line an 8x8 inch square baking dish with parchment paper, leaving an overhang on two sides to easily lift the pudding out later.
⏱️ 5 min•🌡️ 350 - 2
In a heatproof bowl, combine the chopped dates, 1/2 cup melted butter, and 1/2 cup water. Microwave for 1-2 minutes, or until the dates are softened. Transfer the mixture to a measuring jug or a deep bowl and use an immersion blender to blend until a smooth, thick paste forms. Set aside to cool slightly.
⏱️ 5 min - 3
In a large mixing bowl, combine the date paste, light brown sugar, granulated sugar, sour cream, eggs, and 1 teaspoon pure vanilla extract. Whisk thoroughly until well combined and smooth.
⏱️ 5 min - 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and 1/4 teaspoon salt.
⏱️ 3 min - 5
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined and a thick, uniform gingerbread batter is formed. Be careful not to overmix.
⏱️ 3 min - 6
Pour the batter into the prepared baking dish and smooth the top with a knife or the back of a spoon. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
⏱️ 35 min•🌡️ 350 - 7
While the pudding bakes, prepare the Spiced Sticky Toffee Sauce. In a medium saucepan over medium heat, melt 1/2 cup unsalted butter and light brown sugar. Cook, stirring occasionally, until the sugar is dissolved and the mixture is bubbling, about 3-5 minutes.
⏱️ 5 min - 8
Slowly pour in the heavy cream while continuously whisking to combine. Be careful as the mixture will bubble up. Stir in the molasses, allspice, 1/2 teaspoon pure vanilla extract, and 1/4 teaspoon salt. Bring the sauce to a gentle simmer, whisking occasionally, until it thickens slightly, about 2-3 minutes. Remove from heat.
⏱️ 5 min - 9
Once the gingerbread pudding is baked, remove it from the oven. While still warm, use a skewer or the handle of a wooden spoon to poke holes across its entire surface.
⏱️ 2 min - 10
Generously pour about half of the warm spiced sticky toffee sauce over the entire surface of the baked pudding, allowing it to seep into the holes and moisten the cake.
⏱️ 1 min - 11
To serve, cut the pudding into squares. Place a piece of warm pudding on a plate, top with a scoop of vanilla ice cream, drizzle with additional sticky toffee sauce, and sprinkle with flaky sea salt.
⏱️ 3 min