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Gingerbread Sticky Toffee Pudding

This delightful Gingerbread Sticky Toffee Pudding combines warming spices with the sweetness of dates and apples, topped off with a rich toffee sauce for a comforting dessert that's perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Holiday
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Gingerbread Pudding Cake
  • 1 cup pitted dates, finely chopped
  • 1 cup boiling water
  • 1/2 cup salted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup molasses
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup finely chopped peeled apples or pears
  • 1/3 cup chopped walnuts or pecans
For the Sticky Toffee Sauce
  • 1/2 cup salted butter
  • 3/4 cup packed brown sugar
  • 3/4 cup heavy cream
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
Optional for Serving
  • 1 scoop vanilla ice cream
  • 1 serving extra warm toffee sauce

Method
 

Preparation
  1. In a heatproof bowl, pour the boiling water over the chopped dates and let them soak for about 10 minutes until they soften and become syrupy.
  2. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  3. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  4. Add in the molasses, eggs, and vanilla extract, mixing until you achieve a smooth consistency.
  5. Stir the buttermilk and yogurt into the mixture until well blended.
  6. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  7. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix!
  8. Stir in the softened dates along with their soaking liquid, followed by the chopped apples or pears and your choice of nuts.
  9. Pour the batter into your prepared baking dish and spread it evenly.
  10. Place in the oven for 38-45 minutes, or until the center has set and a toothpick comes out with a few moist crumbs.
Toffee Sauce
  1. Meanwhile, melt the butter for the sauce in a saucepan over medium heat. Add the brown sugar and cook, stirring, until it bubbles (about 2–3 minutes).
  2. Gradually whisk in the heavy cream and maple syrup, then add the vanilla and allspice. Let it simmer gently until it thickens, about 5–7 minutes.
Assembly
  1. Once your cake is baked, poke small holes across the surface and pour half of the warm sauce over it.
  2. Let it soak for about 10 minutes.
  3. Scoop out warm servings with extra toffee sauce drizzled on top, and maybe an indulgent scoop of vanilla ice cream.

Notes

Store the pudding in an airtight container in the fridge for up to three days. You can reheat individual pieces in the microwave. For longer storage, freeze portions in a safe freezer container for up to two months. Remember to defrost completely in the fridge before reheating. Don't skip softening the dates for added moisture!