From 1 rating
Prep Time
Cook Time
Total Time
1hr 5min

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 baking nonstop!

I made one of my favourite desserts, sticky toffee pudding but with a twist using stem ginger in syrup. It was moist, and sweet and the ginger added an intense flavour! I cannot wait to impress my loved ones with this pud!

This is a must-try recipe as I am certain it will be a winner over Christmas or any other occasion!

Whatโ€™s more, I added the leftover ginger and syrup onto my porridge and it was like having a dessert for brekkie ๐Ÿ˜‹


8 Servings
(1 serving = 1 slice)

For the sponge

  • 200g
    medjool dates, roughly chopped
  • 4piece
    Stem ginger, finely chopped
  • 3/4cup
  • 130g
    baking butter
  • 3/4cup
    muscovado sugar
  • 1tbsp
    golden syrup
  • 2tbsp
    black treacle
  • 3piece
    medium eggs
  • 1tsp
    vanilla extract
  • 150g
    self-raising flour
  • 2tsp
    bicarbonate soda

For the sauce

  • 1cup
    dark muscovado sugar
  • 150g
    unsalted butter
  • 3tbsp
    golden syrup
  • 3tbsp
    ginger syrup
  • 200mL
    double cream
  • 1/2tsp
    sea salt

To serve

  • Ice cream or cream


Preparing the sponge

  1. Preheat the oven to 180C/160C fan/Gas 4. Lightly grease your dish and add parchment.

  2. Add the chopped dates with water in a pan, simmer until it softens then set aside.

  3. Beat the butter and sugar together until light and fluffy.

  4. 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.

  5. Pour into the prepared cake tin. Bake for 35-45 minutes, or until a cake tester comes out clean.

Making the sauce

  1. 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.

  2. Remove from the heat. Drizzle the sticky toffee sauce all over the pudding.


From 1 rating



The best pudding recipe ever! Turned out perfect!

Recipe by

Elvira Antonio Vetukela


Home cooking & easy recipes from ๐Ÿ‡ฆ๐Ÿ‡ด๐Ÿ‡ต๐Ÿ‡น๐Ÿ‡ง๐Ÿ‡ท๐Ÿ‡จ๐Ÿ‡ฉ&๐ŸŒ

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