Ginger Sticky Toffee Pudding

To make Ginger Sticky Toffee Pudding, start by preheating your oven to 180C/160C fan/Gas 4. Lightly grease your baking dish and line it with parchment paper. Simmer chopped medjool dates in water until soft, then set aside. In a separate bowl, beat together baking butter and muscovado sugar until light and fluffy. Add eggs one at a time, followed by golden syrup, treacle, and vanilla extract. Mix in self-raising flour, baking soda, and the softened dates with stem ginger. Pour the mixture into the prepared tin and bake for 35-45 minutes. For the toffee sauce, simmer butter, sugar, golden syrup, ginger syrup, and cream until thickened, then drizzle over the pudding before serving.

This Ginger Sticky Toffee Pudding recipe contains eggs and dairy, making it unsuitable for vegans. However, you can make it vegan-friendly by substituting the eggs with flaxseed meal or applesauce and using plant-based butter and cream alternatives. Additionally, ensure that the sugars used are vegan-friendly, as some sugars may be processed with bone char.

If you don't have medjool dates on hand, you can substitute them with other dried fruits like prunes or dried figs, which will provide a similar sweetness and texture. Just make sure to chop them finely and adjust the water content slightly if needed, as different fruits may absorb moisture differently.

To store leftover Ginger Sticky Toffee Pudding, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing individual portions. Just make sure to reheat it gently in the microwave or oven before serving.

Ginger Sticky Toffee Pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of double cream, which balances the rich flavors of the pudding. You can also serve it with a sprinkle of chopped nuts for added texture or a drizzle of extra ginger syrup for a more intense ginger flavor.