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...
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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.
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.
How do I make Ginger Sticky Toffee Pudding from scratch?
To make Ginger Sticky Toffee Pudding, start by preheating your oven to 180C/160C fan/Gas 4. Lightly grease your baking dish and line it with parchment paper. Simmer chopped medjool dates in water until soft, then set aside. In a separate bowl, beat together baking butter and muscovado sugar until light and fluffy. Add eggs one at a time, followed by golden syrup, treacle, and vanilla extract. Mix in self-raising flour, baking soda, and the softened dates with stem ginger. Pour the mixture into the prepared tin and bake for 35-45 minutes. For the toffee sauce, simmer butter, sugar, golden syrup, ginger syrup, and cream until thickened, then drizzle over the pudding before serving.
Is Ginger Sticky Toffee Pudding suitable for vegans or those with dietary restrictions?
This Ginger Sticky Toffee Pudding recipe contains eggs and dairy, making it unsuitable for vegans. However, you can make it vegan-friendly by substituting the eggs with flaxseed meal or applesauce and using plant-based butter and cream alternatives. Additionally, ensure that the sugars used are vegan-friendly, as some sugars may be processed with bone char.
What can I substitute for medjool dates in Ginger Sticky Toffee Pudding?
If you don't have medjool dates on hand, you can substitute them with other dried fruits like prunes or dried figs, which will provide a similar sweetness and texture. Just make sure to chop them finely and adjust the water content slightly if needed, as different fruits may absorb moisture differently.
How should I store leftover Ginger Sticky Toffee Pudding?
To store leftover Ginger Sticky Toffee Pudding, allow it to cool completely, then wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. For longer storage, consider freezing individual portions. Just make sure to reheat it gently in the microwave or oven before serving.
What are the best pairings for Ginger Sticky Toffee Pudding?
Ginger Sticky Toffee Pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of double cream, which balances the rich flavors of the pudding. You can also serve it with a sprinkle of chopped nuts for added texture or a drizzle of extra ginger syrup for a more intense ginger flavor.
