Gingerbread Sticky Toffee Pudding
The coziest holiday bake with warm spices and rich toffee sauce
A soft, tender gingerbread cake soaked in spiced toffee sauce, served warm with vanilla ice cream and flaky sea salt for the ultimate holiday dessert.
Equipment
Ingredients
Cake
all-purpose flour
200 g
brown sugar
150 g
molasses
120 ml
butter
115 g
egg
2 piece
ground ginger
2 tsp
ground cinnamon
1 tsp
baking soda
1 tsp
vanilla extract
2 tsp
hot water
240 ml
Spiced Toffee Sauce
butter
115 g
brown sugar
150 g
heavy cream
120 ml
ground cinnamon
0.5 tsp
ground ginger
0.25 tsp
vanilla extract
1 tsp
Serving
vanilla ice cream
8 scoop
flaky sea salt
1 pinch
Instructions
Prepare oven and pan
Preheat oven to 175°C and grease a 20 cm square baking dish.
Cream butter and sugar
In a large bowl, cream together butter and brown sugar until light and fluffy.
Add eggs and molasses
Beat in eggs one at a time, then mix in molasses and vanilla extract.
Mix dry ingredients
In a separate bowl, whisk together flour, baking soda, ginger, and cinnamon.
Combine wet and dry ingredients
Gradually add dry ingredients to wet mixture, alternating with hot water until smooth.
Bake the cake
Pour batter into prepared pan and bake for 35-40 minutes until a toothpick comes out clean.
Prepare toffee sauce
While cake bakes, melt butter in a saucepan, add brown sugar and cream, then simmer until thickened.
Finish the sauce
Remove sauce from heat and stir in vanilla, cinnamon, and ginger.
Pour sauce over cake
Remove cake from oven, poke holes with a fork, and pour warm toffee sauce over the top.
Rest the pudding
Let the cake rest for 5 minutes to absorb the sauce.
Serve warm
Serve warm topped with vanilla ice cream and a sprinkle of flaky sea salt.
Original recipe
Storage
Store covered. Reheat individual portions as needed. Sauce may thicken when cold - warm gently before serving.
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