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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.


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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.
