Sticky Toffee Pudding is a difficult dessert to resist. Rich, darkly sweet, drowning in mouth-wateringly thick toffee sauce. Is there anything better than that? Well, we think there is! Our Triple Ginger Sticky Toffee Pudding is fragrant with spices and soft spicy warmth of ginger.
When the weather isn’t great and it seems to get colder by the minute, we crave delicious treacly desserts. Sticky Toffee Pudding has been one of our favourite British Classics for years. The only thing that was missing was GINGER. And lots of it. Ginger makes food taste deliciously comforting and we’ve decided to create an ultimate Triple Ginger Sticky Toffee Pudding, using fresh, ground and crystallised ginger.
Start by brewing a nice cup of black chai tea. Or two cups – one for the recipe and one for yourself to enjoy whilst you cook. Chai tea has lovely aromas of ginger, cardamom and cinnamon and adds great complementing flavours to the pudding. Get a teabag or 1 tsp of loose leaf chai tea brewing in 150ml of boiling water.
In the meantime, chop up your dates. I personally like to taste, feel and see the dates when I eat my Sticky Toffee Pudding, so I don’t chop them all finely. Some of them I only cut into quarters, some into smaller bits, yet others into tiniest bits to blend into the batter well.
Pour the tea onto your chopped dates and leave to soak for about 20 minutes whilst you make your cake mix.
Make sure you have your butter at room temperature. For me, there is little more frustrating than trying to cream butter and sugar together when your butter is rock hard. Now, cream the salted butter and sugar together with a wooden spoon or a hand-held electric mixer.
Controversially, I don’t use ANY black treacle in this cake. Instead, I use DARK Brown Sugar and spices. The result is phenomenal.
Once light and fluffy, add 3 eggs, one at a time and keep beating until incorporated into the butter mixture. Make sure to scrape down the sides of the bowl, where butter normally sticks.
In a separate bowl, combine all the dry ingredients. You will need plain flour, baking powder, bicarbonate of soda and spices. I used nutmeg, cinnamon and, of course, ground ginger. Sift everything into the butter and egg mixture and combine, without mixing vigorously. Fold in the soaked dates together with any remaining Chai Tea as well as crystallised ginger.
Now preheat the oven to 160C Fan. In the meantime, generously butter your oven dish. Pour the cake mixture into it and bake for 45-55 min. The time it needs in the oven varies greatly depending on the size of your dish, hence the thickness of the cake. Also, on the material and colour of the dish you’re using. We used an oval ceramic oven dish with surface area of 300 cm2 (the geek in me comes out… 😀 ) and it took 50min. It may need to be covered with tin foil, if it’s browning too much towards the end.
How to Make a Gingery Toffee Sauce?
Toffee sauce is the best bit, isn’t it? I like to call it ‘Death by Sugar and Cream’. In all honesty, though, if I am making a sticky toffee pudding, I am going to go all out with the sauce too!
To make the richest ginger toffee sauce, combine butter, double cream and light brown sugar in a pan. Add both types of ginger: we used 3 thick slices of fresh root ginger as well as 1 heaped tbsp of finely chopped crystallised ginger. Heat everything on medium heat until sugar dissolves and the sauce starts to thicken. Remove from the heat and leave the fresh ginger in to infuse. Remove just before serving.
Once the cake is cooked, leave it to cool for at least 10 minutes in it’s tin before cutting into it. Serve your Triple Ginger Sticky Toffee Pudding with a generous pour of toffee sauce and some double cream – whipped or poured – you choose.
If you’re looking for an equally fragrant spice-laced dessert, that’s lighter and quicker to make, check out our:
Triple Ginger Sticky Toffee Pudding
- Appx. 20×20 cm oven dish
- 200 g dates chopped
- 150 ml black chai tea made with 1 tsp of loose leaf tea or 1 teabag
- 180 g dark brown sugar
- 150 g salted butter at room temperature
- 3 eggs
- 190 g plain flour
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp nutmeg
- 1 tsp ground ginger
- 1 tsp cinnamon
- 2 tbsp crystallised ginger
For the Ginger Toffee Sauce:
- 100 g light brown sugar
- 100 g salted butter
- 150 g double cream plus extra to serve
- 1 tbsp crystallised ginger finely chopped
- 3 thick slices of fresh ginger peeled
- Preheat the oven to 160 C Fan. Butter an oven dish/ tin well.
- Soak chopped dates in 150ml of hot Chai tea for around 20 minutes whilst you prepare the cake mixture.
- Cream butter and dark brown sugar together in a large bowl until light and fluffy with a wooden spoon, or a hand-help electric mixer. Continue mixing and add one egg at a time until fully incorporated. Don't forget to scrape the walls of the bowl to incorporate all the butter that may have stuck to the sides.
- In a separate bowl, combine flour, baking powder, bicarbonate of soda and spices. Sift into the egg mixture and mix just enough to combine.
- Add the dates together with any tea that hasn't been soaked up. Tip in crystallised ginger and mix to disperse evenly.
- Pour the mixture into a prepared tin and bake for 45-55 minutes in the centre of the oven. You may need to cover it with tin foil towards the end if it's browning too quickly. To check if it's done, insert a wooden skewer into the middle of the cake. If it comes out clean, with no streaks of batter stuck to it, it's ready!
For the Ginger Toffee Sauce:
- Whilst the cake is in the oven, put all the sauce ingredients into a saucepan. Continuously stirring, heat on medium heat until sugar has dissolved and the sauce starts to thicken.
- Leave the sauce to cool down slightly. Keep fresh ginger in the sauce until you need to serve. Then remove, and reheat the sauce if needed.
- Best served with a generous pour of the Toffee Sauce and a drizzle of double cream or whipped cream.