Satisfy Your Spicy-Sweet Cravings With This Ginger Sticky Toffee Pudding

2 months ago

There are so many ways to use this reliable rhizome! Here’s one of them:


Ginger Sticky Toffee Pudding

Makes 7-8 servings


1/2 cup + 2 Tbsp Unsalted butter, room temperature

2 cups + 1 Tbsp All-purpose flour

2 cups Chopped dates

1 tsp Baking soda

2 tsp Baking powder

1/2 tsp Salt

1 cup Dark brown sugar (packed)

2 tsp Grated ginger

3 Eggs

1/2 cup Chopped crystallized ginger (optional)

  1. Prepare an 11- x 7- x 2-inch rectangular baking pan by generously greasing it with two tablespoons of butter and dusting it with a tablespoon of flour. Set aside. 
  2. In a small bowl, coat the chopped dates in baking soda then pour in a cup of boiling water. Let the mixture sit until dates are very soft, about 10–15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous). Set aside.
  3. In a medium bowl whisk the baking powder, salt, and remaining two cups of flour. Using an electric mixer on high speed, beat brown sugar, grated ginger, and remaining half cup butter until light and fluffy, about 4 minutes.
  4. Add eggs one at a time, beating to blend after each addition before adding the next. Then alternating, add dry ingredients and date mixture in two additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger, if using.
  5. Pour batter into prepared baking pan and smoothen the surface. Bake in a preheated 350°F oven for about 35–45 minutes or until top is firm and springs back when gently pressed with your fingers or a tester inserted into the center comes out clean.
  6. When done, cool on a wire rack for ten minutes. Remove the cake from pan and cool for another 20 minutes onto rack (cake should still be warm). Set aside.


1 cup Dark brown sugar

1 cup Heavy cream

3/4 cup Unsalted butter

1 tsp Salt

2 Tbsp water

*Dark brown sugar or coco sugar, for serving

  1. In a small saucepan over low-medium heat, add the dark brown sugar, cream, butter, salt, and water and bring to a boil while stirring continuously to melt the butter. Cook until the mixture is thick enough to coat a spoon, about 5–8 minutes. Let it cool slightly.


  1. Poke holes all over the warm cake with a toothpick. Clean out the pan where the cake was baked then pour a third of the toffee sauce into it. Carefully invert the cake back into the pan. Poke holes in bottom of cake and pour more sauce over. Let it sit for about 15-20 minutes so the cake absorbs the toffee sauce.
  2. Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with dark brown sugar or coco sugar. Serve cake with remaining toffee sauce.

Note:  If the sauce has cooled by the time you’re ready to serve, reheat enough to warm through.

HEALTH BITE: Studies have shown that ginger can reduce actually reduce symptoms related to motion sickness such as cold-sweating, dizziness, nausea, and vomiting. It’s the perfect natural remedy for pregnant women who suffer from heavy morning sickness.

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