Ginger Sticky Toffee Pudding
A delightful dessert featuring a moist sponge with medjool dates and stem ginger, topped with a rich, sticky toffee sauce. Perfect served with cream or vanilla ice cream. This year I am looking forward to spending Christmas with my family and to make sure everything runs smoothly I have been...
Ingredients
For the sponge
- 200gmedjool dates, roughly chopped
- 4pieceStem ginger, finely chopped
- 3/4cupwater
- 130gbaking butter
- 3/4cupmuscovado sugar
- 1tbspgolden syrup
- 2tbspblack treacle
- 3piecemedium eggs
- 1tspvanilla extract
- 150gself-raising flour
- 2tspbicarbonate soda
For the sauce
- 1cupdark muscovado sugar
- 150gunsalted butter
- 3tbspgolden syrup
- 3tbspginger syrup
- 200mLdouble cream
- 1/2tspsea salt
To serve
- Ice cream or cream
How to make Ginger Sticky Toffee Pudding
Preparing the sponge
Preheat the oven to 180C/160C fan/Gas 4. Lightly grease your dish and add parchment.
Add the chopped dates with water in a pan, simmer until it softens then set aside.
Beat the butter and sugar together until light and fluffy.
Add eggs one at time, then add golden syrup, treacle, vanilla extract and continue to mix. Add the flour, mix well. Then add opies stem ginger, dates and baking soda.
Pour into the prepared cake tin. Bake for 35-45 minutes, or until a cake tester comes out clean.
Making the sauce
Add butter, sugar and golden syrup & opies ginger syrup in a small pan and bring to a simmer. Then add the cream and salt. Simmer for 3 minutes or until the toffee sauce thickens.
Remove from the heat. Drizzle the sticky toffee sauce all over the pudding.
Reviews
liam61
The best pudding recipe ever! Turned out perfect!
aishapatel
Love this recipe! So yummy
beegmun
Couldn’t see where to ask a question? Haven’t made this yet but would like to try… have no idea how much 4 piece stem ginger would amount to…? I assume some amount of fresh ginger?
