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Gingerbread Sticky Toffee Pudding

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Gingerbread Sticky Toffee Pudding

Ease of preparation: Easy

Yield: 1 cake

 

Ingredients:

Ginger toffee sauce

1 cup (240 ml) brown sugar

½ cup (120 ml) molasses

1 cup (240 ml) cream

½ cup (120 ml) butter

½ teaspoon (2.5 ml) salt

 

Cake

Oil, for greasing

2 ½ cups (600 ml) flour, plus more for dusting Bundt Pan

1 cup (240 ml) stout

1 cup (240 ml) finely diced dates

1 cup (240 ml) butter, room temperature

½ cup (120 ml) brown sugar

¾ cup (180 ml) molasses

1 teaspoon (5 ml) vanilla extract

1-inch (2.5 cm) piece of ginger, grated

4 eggs

1 teaspoon (5 ml) baking soda

1 tablespoon (15 ml) baking powder

½ teaspoon (2.5 ml) nutmeg

¼ teaspoon (1 ml) ground cloves

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) cinnamon

1 teaspoon (5 ml) salt

 

½ cup (120 ml) finely chopped crystallized ginger, to garnish

½ teaspoon (2.5 ml) salt flakes, to garnish

 

Special Equipment

Bundt Pan

 

Method:

Let’s get baking!

To make the ginger toffee sauce, place a heavy saucepan over medium heat and add brown sugar, molasses, cream, butter, and salt. Bring sauce to a gentle boil, stirring frequently until thick and creamy. Remove sauce from heat and set aside.

To make the cake, preheat oven to 350 F (175 C). Grease and flour a Bundt pan.

Add stout and dates to a small bowl and heat for 2 minutes in the microwave. Set aside to soften.

Cream butter with brown sugar, molasses, vanilla, and grated ginger. Add eggs and beat in. Roughly blend dates and stout and beat into butter mixture.

Whisk together flour with baking soda, baking powder, nutmeg, cloves, ground ginger, cinnamon, and salt. Gradually add flour mixture to butter mixture, folding until just mixed. Transfer batter into prepared Bundt pan and bake for 30 minutes.

Remove hot Bundt pan and poke holes into the top of the cake with a toothpick. Pour half of the ginger toffee sauce over the cake. Return pan to the oven to bake for another 15-20 minutes or until a toothpick inserted in the centre comes out clean.

Turn cake out onto a wire rack to cool.

When ready to serve, heat remaining ginger toffee sauce and pour over top.

Sprinkle cake with finely chopped crystallized ginger and salt flakes.

 

 

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