A fluffy yet moist, spicy yet mellow, deep auburn sticky toffee and ginger pudding mottled with little dots of glistening ginger and subtly flavoured with rich dark dates.
There can be little as warm and comforting as a helping of sticky toffee pudding enveloped in a rich toffee sauce. It is stuff of nostalgia. The best bit of school dinners. It is totally cozy comfort food heaven.
But the same can be said of sticky ginger sponge pudding, can it not?!?
So I decided to introduce them to each other and they got on famously and so my sticky toffee and ginger pudding was created.
I have been making sticky toffee pudding for years, it is a family favourite and it freezes really well. But it gets a bit repetitive, for me anyway. My husband and son would literally eat it after every Sunday lunch. Adding ginger has taken this sticky toffee pudding to another taste sensation dimension.
Interjection : whilst in the middle of writing this blog, my youngest son has rung me (from his bedroom?!?) and said the exact words: "oh wow mom, this pudding is next level...it's like the best bits of sticky toffee pudding and ginger sponge pudding mixed together". He is really not going to thank me for putting that in the blog. I am going to be in such trouble.
So there is your evidence. Need I say more. The EBB tasters are all enamoured with it too, so it's a thumbs up all round.
Why does this recipe for sticky toffee and ginger pudding work so well?
Dark brown muscovado sugar: this is such a key ingredient. Dark muscovado sugar is less refined than other brown sugars. The higher amount of molasses it contains give this pudding it's deep rich flavour. You can use light brown muscovado however if you prefer.
Black treacle (molasses): just 1 tablespoon of rich glossy treacle really enhances the depth of flavour in this pudding.
First Tip: wipe your measuring spoon with some flavourless oil first, this stops the treacle sticking the spoon.
Second tip: don't forget to do the first tip. Like I almost always do. I then end up scraping every scrap of black gluey gooeyness from the spoon for several minutes and grumbling at myself for forgetting yet again...
Dates: you can use any sort of dates, just ensure you chop them up small. Dried dates work well because their skins are softened when rehydrated, therefore they are not chewy and blend into the mixture. They are vital to creating the perfect sticky toffee pudding, contributing to it's unmistakable flavour and moistness.
Stem ginger: I officially adore stem ginger, it is such a great and useful ingredient. Chop these delightful orangey little balls into small pieces for this recipe, but not too small, you want to get a hit of ginger within each mouthful.
Bundt tin: well, the tin I use isn't strictly a Bundt tin, but that matters not. It is perfect because it still offers maximum surface area to ensure you get a good crust on your pudding, whilst easily detaching itself from the tin when baked because the nooks and crannies are not too deep. I chose to use my 7" Bundt tin because:
a) I love a Bundt tin and this one is small and irresistibly cute;
b) it makes just enough for 6 good servings;
c) I love the prettiness of the cake or pudding it delivers.
The tin I use is listed in my Shop page. I also use this tin in my Almond, blueberry and limoncello bundt cake.
How to make sticky toffee and ginger pudding
First of all weigh out all of your ingredients so you're ready to go. Prep your Bundt tin by greasing it thoroughly. Make sure every bit is greased so the pudding does not stick. Then, as added insurance, sprinkle in about a tablespoon of flour and jig it around the tin until it is lined with flour. Then tip the tin upside down to discard any spare flour.
Next, beat your softened butter, sugar, stem ginger syrup and treacle together until soft and creamy. Don't worry if flecks of brown sugar remain, they will all melt into the pudding when it bakes.
Then, beat your eggs and sift your flour. I am a bit old school I guess when it comes to ensuring my cakes and puddings are airy. I just can't add flour without sifting it and I can't add eggs without giving them a quick beating first. Adding your eggs along with flour ensures that the eggs don't curdle. Do this in two stages and beat until incorporated.
Then add in everything else, and beat gently until fully mixed together and transfer to your Bundt tin. Bake in the centre of your oven for about 35 minutes. Leave to cool for 10 minutes then transfer to a cooling rack.
Whilst the pudding cools make your toffee and ginger sauce. Add everything except your double cream to a small saucepan and heat gently. Once it has all dissolved add your double cream. Whisking with a balloon whisk continuously, bring the sauce to a boil and then simmer gently for 3 minutes so that it thickens. Pour some over your pudding and keep the rest to be added at the table.
Add some thinly sliced stem ginger to the top of the pudding for decoration and extra gingeryness.
Can I use a different sized cake pan? If you want to use a normal baking tin you can use a 20cm tin instead. The Joy of Baking have a fabulous page that offers cake tin conversions.
Can I use a light brown sugar? You can use light muscovado sugar, the pudding will be lighter however and will not have the same richness, but it will be still be fabulous. I use light muscovado sugar in the sauce so that the ginger flavour shines through.
How do I store sticky toffee and ginger pudding? this pudding lasts magnificently well. Transfer to an airtight container and you can use it for 5 days after. You can freeze it if you want to, along with the sauce. I cut it up into portions and freeze along with a dollop of sauce, and then defrost portions as we need them.
If you have any further questions please do drop me a message and I will endeavour to answer as soon as possible.
Otherwise happy baking and enjoy! And please, if you can, do rate and comment on this recipe.
Sticky toffee and ginger pudding
Here's what you'll need...
- 7" bundt tin
- Small saucepan
Ingredients you'll need...
For the sticky toffee and ginger pudding
- 1 tablespoon any flour
- 140 g dried dates chopped
- 140 ml just boiled water
- ½ teaspoon bicarbonate of soda (baking soda)
- 50 g unsalted butter
- 50 g dark muscovado sugar
- 1 tablespoon stem ginger syrup
- 1 tablespoon black treacle (molasses)
- 125 g self raising flour sifted
- 2 medium eggs beaten
- 5 balls stem ginger chopped
For the toffee and ginger sauce
- 85 g unsalted butter
- 150 g light muscovado sugar
- 2½ teaspoon ground ginger
- 150 ml double cream
Here's what we do...
Sticky toffee and ginger pudding
- Heat your oven to 180°C/160°C fan/Gas mark 4
- Thoroughly grease your Bundt tin, making sure you get into all of the nooks and crannies.
- Add your tablespoon of flour to the Bundt tin and toss around so that the flour covers all of the inside of the tin. Discard any left over flour.
- Add your chopped dried dates to your just boiled water and stir in your bicarbonate of soda. Set aside.
- Beat your butter and sugar together with your stem ginger syrup and black treacle, until smooth and soft and all large lumps of sugar have dissipated.
- Add half of your beaten eggs with 2 dessertspoons of flour and beat on a low to medium setting until incorporated.
- Repeat with the remainder of your eggs.
- Beat in the remainder of your flour until incorporated.
- Add 3 balls of your chopped stem ginger and dates plus all of their water and beat gently to incorporated.
- Pour the batter into your Bundt tin.
- Bake for around 35 minutes in the centre of your oven or until a skewer comes out clean.
Toffee and ginger sauce
- Melt your butter, sugar and ginger together over a gentle heat.
- Add your double cream and bring to boiling point, stirring constantly.
- Simmer gently for 3 minutes.
- Pour over about ⅓ of your toffee sauce onto your pudding.
- Put the rest of your sauce aside to pour over the desert when served.
- Sprinkle over your remaining 2 balls of chopped stem ginger.
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