Home > All recipes, bake sale, cake, date night, dessert, dessert, Holiday, pot-luck > Gingerbread Sticky Toffee Pudding

Gingerbread Sticky Toffee Pudding

Like most people who have spent any time in the UK – I quickly became enamored with sticky toffee pudding. What started in third year of college while studying at the Queen’s University International Study Center in East Sussex spiraled to all new heights when I returned a few years later to do a placement at a girls school in Oxford. At this time, while my then fiancée (now husband) logged hour after incredibly boring hour at the Bodleian library writing his thesis – I would head down to the shops for an hour or two after work and purchase all kinds of delicious, reheatable puddings to while away the evening – drenching with any of the assortment of creams and custards I found to accompany them. Better even than the microwaveable crepes (which I must admit I did have a bit of a love affair with) – were the sticky toffee puddings. All it took was a few minutes and voila – rich, warm goodness comforting enough to completely make up for the 23 hours a day of gray drizzles and the fact that we were living in one room with a kitchen the size of my closet at home.

The other day I was looking through my box of Christmas presents that never got gifted from last year and found the most adorable gingerbread book. Since I now have a food blog – I decided it would be silly to give away any cookbooks I don’t already own – especially since I don’t have a single one that is dedicated to gingerbread. Until now. In it I found this yummy recipe for gingerbread sticky toffee pudding- which is great when made in ramekins, custard cups or muffin tins – and totally adorable when dropped into mini muffin tins. I did find it a bit heavy on the molasses – certainly when I tasted the puddings before coating them with sauce it seemed overwhelming – but once they were completely drenched in toffee sauce and smothered with maple walnut ice cream they were just right.

Mini versions set out with dollops of maple walnut ice cream (use a melon baller if you want cute little mini-scoops)!

Mom -0 – Meter 3.5 /5
While I love these puddings – they do make quite a few dishes and did take a while to make. That being said – the recipe is dead easy and even though I overcooked a few – if they are a bit dry on the outside it just means they absorb the toffee sauce even better☺



1 ¼ cups medjool dates – pitted and finely chopped
1 shot expresso
¾ cup water
1 tablespoon cocoa powder
½ teaspoon fresh ginger (optional)
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground cloves
½ teaspoon ground ginger (use a full teaspoon if you don’t have any fresh)
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter
5 tablespoons blackstrap molasses
1 tablespoon cream
1 large egg


1./2 cup butter
1 cup packed brown sugar
1 teaspoon vanilla
¼ cup water
½ teaspoon salt


1.    Preheat oven to 350 and grease whichever type of pan you plan on using liberally and dust with cocoa powder.
2.    Combine dates, expresso, water and cocoa powder and ginger in small saucepan and heat for about 5 minutes – until dates are soft and mixture is thick and gooey. Set aside to cool.
3.    Combine flour, baking powder salt, cinnamon, gloves, ground ginger and nutmeg in small bowl.
4.    In mixer with paddle attachment cream butter on medium high until smooth – add molasses and continue to beat – scraping down the sides with a spatula. Add cream and egg and mix to combine – do not worry if the mixture curdles.
5.    Slowly add flour mixture, then switch to a rubber spatula to add the date mixture just until combined. Pour into prepared pans and cook until there is a slight crust on the outside and they are still a bit sticky on the inside – from 16-25 minutes depending on your pan.  A wooden skewer should come out mostly clean with some crumbs/sticky spots.

Toffee Sauce

1.    Combine butter, sugar, vanilla and water in a small saucepan and cook for around 5 minutes until the sugar is melted and the sauce is slightly thick.
2.    Poke holes in the top of the puddings once they are out of the oven with a wooden skewer.  If the tops are not flat cut off any excess and put in a bowl (for you to eat at your leisure) – and then pour half the toffee sauce on top of the puddings – reserving the other half to serve. Let them sit for a few minutes and then unmold firmly onto a plate – adding remaining sauce and whipped cream, ice cream – or whatever cream suits your fancy!

  1. December 7, 2010 at 3:19 pm

    Ohhhhh this looks so tasty!

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: