Gingerbread sticky toffee pudding is the kind of dessert that makes a room go quiet for a moment. Warm spices, a tender crumb, and a glossy toffee sauce come together in a way that feels both nostalgic and special. It’s simple enough for a weeknight treat, but elegant enough to cap off a holiday dinner.
The texture is plush, the flavor is deep, and every bite tastes like winter comfort. If you love gingerbread and crave a caramel-laced dessert, this one hits the sweet spot.
Table of Contents
What Makes This Recipe So Good
- Rich gingerbread flavor: A trio of ground ginger, cinnamon, and cloves delivers classic holiday warmth without overpowering sweetness.
- Incredibly moist crumb: Dates, brown sugar, and butter create a tender, pudding-like cake that stays soft for days.
- Silky toffee sauce: A quick stovetop sauce of butter, cream, and brown sugar soaks into the cake for glossy, spoonable goodness.
- Make-ahead friendly: Bake the pudding earlier in the day and rewarm with sauce when it’s time to serve.
- Comfort with a twist: It’s your favorite sticky toffee pudding, made festive with gingerbread spices and a hint of molasses.
Shopping List
- For the pudding:
- Pitted Medjool or Deglet Noor dates (about 1 cup, chopped)
- Boiling water (1 cup)
- Baking soda (1 teaspoon)
- Unsalted butter (1/2 cup, softened)
- Dark brown sugar (3/4 cup)
- Eggs (2 large)
- Unsulfured molasses (2 tablespoons)
- Vanilla extract (1 teaspoon)
- All-purpose flour (1 1/2 cups)
- Baking powder (1 1/2 teaspoons)
- Fine sea salt (1/2 teaspoon)
- Ground ginger (2 teaspoons)
- Ground cinnamon (1 teaspoon)
- Ground cloves (1/4 teaspoon)
- Whole milk or buttermilk (1/2 cup)
- For the toffee sauce:
- Unsalted butter (1/2 cup)
- Dark brown sugar (1 cup, packed)
- Heavy cream (3/4 cup)
- Vanilla extract (1 teaspoon)
- Pinch of salt
- To serve (optional): Whipped cream, vanilla ice cream, or crème fraîche
Step-by-Step Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan or a 9-inch round pan and line the bottom with parchment.
This helps the tender cake release cleanly.
- Soften the dates: Place chopped dates in a heatproof bowl. Pour 1 cup boiling water over them and stir in 1 teaspoon baking soda. Let sit for 10 minutes to soften, then mash lightly with a fork.
- Cream the butter and sugar: In a mixing bowl, beat 1/2 cup butter with 3/4 cup dark brown sugar until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each. Mix in molasses and vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, salt, ginger, cinnamon, and cloves. This distributes the spices evenly.
- Combine wet and dry: Add half the dry mixture to the butter mixture, then pour in the milk.
Add the remaining dry ingredients and mix just until combined. Fold in the warm date mixture with any liquid left in the bowl.
- Bake: Scrape batter into the prepared pan and smooth the top. Bake 28–35 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Make the toffee sauce: While the cake bakes, melt 1/2 cup butter in a saucepan over medium heat.
Stir in 1 cup brown sugar and cook, stirring, until the sugar dissolves and looks glossy, 2–3 minutes. Slowly add the cream, simmer 2–3 minutes more, then remove from heat and stir in vanilla and a pinch of salt.
- Soak the pudding: Poke small holes over the warm cake with a skewer. Pour about half the warm toffee sauce over the top, spreading it evenly so it sinks in.
Let it rest 10 minutes to absorb.
- Serve: Cut into squares or wedges. Spoon extra warm toffee sauce over each piece and top with whipped cream or a scoop of vanilla ice cream.
Storage Instructions
- Refrigerator: Store cooled pudding, covered, for up to 4 days. Store extra sauce in a jar in the fridge for up to 1 week.
- Freezer: Freeze slices tightly wrapped for up to 2 months.
Freeze sauce separately in a freezer-safe container.
- Reheating: Warm pudding in a 300°F (150°C) oven for 10–12 minutes, or microwave individual portions for 20–30 seconds. Rewarm sauce gently on the stovetop or in short microwave bursts until pourable.
Health Benefits
- Dates add natural sweetness: Dates offer fiber, potassium, and antioxidants, contributing sweetness without relying only on refined sugar.
- Spices with perks: Ginger and cinnamon are known for antioxidant and anti-inflammatory properties, giving flavor with a little functional boost.
- Portion-friendly: This dessert is rich, so smaller servings satisfy. Pair with yogurt or fruit for a balanced treat.
Common Mistakes to Avoid
- Overmixing the batter: Mix just until combined to avoid a tough, dense pudding.
- Skipping the date soak: The baking soda and hot water soften dates and create that signature plush texture.
- Undercooking the sauce: If the sugar hasn’t fully dissolved, the sauce can taste grainy.
Cook until glossy and smooth.
- Pouring sauce on a cold cake: Warm cake absorbs sauce better, giving that melt-in, sticky finish.
- Overbaking: Check early. The cake should be moist with a tender crumb, not dry.
Recipe Variations
- Sticky toffee loaf: Bake the batter in a loaf pan (add 8–12 minutes to the bake time) and slice to serve with warm sauce.
- Individual puddings: Divide into greased ramekins and bake 18–22 minutes. Great for dinner parties.
- Extra ginger kick: Add 2–3 tablespoons finely chopped crystallized ginger to the batter for spicy pops.
- Brown butter sauce: Brown the butter for the toffee sauce until nutty before adding sugar for deeper flavor.
- Dairy-light option: Use coconut cream in the sauce and a plant-based butter for a dairy-free twist (flavor will be slightly different but still lush).
- Whole-wheat touch: Swap 1/2 cup of the all-purpose flour for whole wheat pastry flour for a heartier crumb.
FAQ
Do I have to use dates?
Dates are classic to sticky toffee pudding and help with moisture and texture.
If you must substitute, try raisins or prunes, but the flavor and tenderness won’t be exactly the same.
Can I make it ahead?
Yes. Bake the pudding earlier in the day and keep it covered at room temperature for up to 8 hours. Rewarm gently and add warm sauce just before serving.
What’s the best pan to use?
An 8-inch square or 9-inch round metal pan works well.
Glass will also work but may require an extra few minutes of baking.
How do I know when it’s done?
The top should spring back lightly when touched, and a toothpick should come out with a few moist crumbs. If it’s completely clean, you might have gone a little too far.
Can I reduce the sugar?
You can reduce the brown sugar in the cake by about 2 tablespoons without major changes. Reducing the sauce sugar will affect texture; it may end up thinner and less glossy.
Is molasses essential?
Molasses gives the gingerbread character.
If you don’t have it, use dark brown sugar plus a teaspoon of honey or maple syrup. The flavor will be lighter but still tasty.
What should I serve with it?
Vanilla ice cream is classic. Lightly sweetened whipped cream or tangy crème fraîche also balances the rich sauce nicely.
Can I double the recipe?
Yes.
Bake in a 9×13-inch pan, checking around 32–40 minutes. Double the sauce as well so you have enough for soaking and serving.
Wrapping Up
Gingerbread sticky toffee pudding brings soft, spiced cake together with a silky caramel sauce for a dessert that feels both timeless and festive. It’s simple to make, easy to serve, and always a crowd-pleaser.
Keep the sauce warm, the portions generous, and you’ll have a cozy dessert that turns any evening into a celebration.
Ingredients
Instructions
- Prep the pan and oven: Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan or a 9-inch round pan and line the bottom with parchment. This helps the tender cake release cleanly.
- Soften the dates: Place chopped dates in a heatproof bowl. Pour 1 cup boiling water over them and stir in 1 teaspoon baking soda. Let sit for 10 minutes to soften, then mash lightly with a fork.
- Cream the butter and sugar: In a mixing bowl, beat 1/2 cup butter with 3/4 cup dark brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each. Mix in molasses and vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, salt, ginger, cinnamon, and cloves. This distributes the spices evenly.
- Combine wet and dry: Add half the dry mixture to the butter mixture, then pour in the milk. Add the remaining dry ingredients and mix just until combined. Fold in the warm date mixture with any liquid left in the bowl.
- Bake: Scrape batter into the prepared pan and smooth the top. Bake 28–35 minutes, or until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- Make the toffee sauce: While the cake bakes, melt 1/2 cup butter in a saucepan over medium heat. Stir in 1 cup brown sugar and cook, stirring, until the sugar dissolves and looks glossy, 2–3 minutes. Slowly add the cream, simmer 2–3 minutes more, then remove from heat and stir in vanilla and a pinch of salt.
- Soak the pudding: Poke small holes over the warm cake with a skewer. Pour about half the warm toffee sauce over the top, spreading it evenly so it sinks in. Let it rest 10 minutes to absorb.
- Serve: Cut into squares or wedges. Spoon extra warm toffee sauce over each piece and top with whipped cream or a scoop of vanilla ice cream.
