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bundt cake next to sauce and flowers

Sticky toffee and ginger pudding

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.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6 portions
Alter quantities (metric only) 6 portions

Here's what you'll need...

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
  • 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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