Ginger Sticky Toffee Pudding
Easy
Sticky toffee pudding lends itself well to adding spices, and this ginger version is perfect to end your Christmas feast or enjoy on a cold day when you feel like something warm and comforting. Rich, sticky, moreish, and always perfect with a scoop of cold vanilla ice-cream melting on top. We recommend making a little more toffee sauce if you want to serve with an extra drizzle, you can increase the amount by half, or if you double the sauce ingredients, you can also use it in coffee or poured over ice-cream.
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
10
Ginger Sticky Toffee Pudding
Easy
PREP IN
10 MIN
COOK IN
40 MIN
SERVE
10
Introduction
Sticky toffee pudding lends itself well to adding spices, and this ginger version is perfect to end your Christmas feast or enjoy on a cold day when you feel like something warm and comforting. Rich, sticky, moreish, and always perfect with a scoop of cold vanilla ice-cream melting on top. We rec
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Ingredients
- 300ml boiled water
- 175g pitted dates
- 50g butter
- 175g soft brown sugar
- 2 eggs
- 175g self raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- ½ tsp allspice
- 225ml double cream
- 175g soft light brown sugar
- 50g butter
- 1 tbsp treacle or golden syrup
FOR THE SAUCE:
Method
- 1. Place the dates into a small heat-proof bowl then add the just-boiled water. Leave to stand for 10 minutes. Blend in a food processor until smooth, then leave to cool.
- 2. Pre-heat oven to 180°C / 160°C fan assisted and grease a 23x23cm (9x9 inch) square baking dish with butter, set aside until needed.
- 3. Beat butter and sugar together with an electric mixer in a large bowl, then add the eggs and continue to mix until the eggs are fully incorporated.
- 4. Add the cooled date purée, flour, baking powder, and spices, and mix just until combined to a smooth batter.
- 5. Pour batter into the prepared baking dish then bake until the sponge springs back when lightly pressed in the centre, 35-40 minutes.
- 6. While the sponge is baking, prepare the sauce.
- 7. Place all the sauce ingredients into a small saucepan and bring to a boil over medium heat, slowly stirring continuously, until the sugar has dissolved, then leave to boil for 2-3 minutes, stirring occasionally.
- 8. Cover saucepan with a lid and keep warm on lowest heat until needed.
- 9. Once the sponge has baked, place the dish on a wire rack, then slowly pour the sauce over the sponge and leave for about 10 minutes to allow the sauce to soak in.
- 10. Serve pudding while still warm with a scoop of vanilla ice-cream (and an extra drizzle of the toffee sauce if you made extra).
