Sticky Toffee Pudding with Stem Ginger
A tender, date studded sponge, slathered in toffee sauce and spiced with ginger.
Serves: serves 6-8
  • 1½ cups (200g) pitted dates, chopped
  • 1 cup (250ml) boiling water
  • 1 stick + 6 tbsp (200g) butter
  • ⅓ cup (75g) dark brown sugar
  • ⅓ cup (75g) caster sugar (or granulated sugar)
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 3 eggs
  • 1 + ½ cups (225g) plain flour
  • 1 tsp baking powder
  • 2 tbsp chopped stem ginger in syrup
For the sauce:
  • 1 cup (225g) dark brown sugar
  • 1 stick (115g) butter
  • ½ cup (125ml) heavy cream
  1. Preheat the oven to 350F/180C and grease a 9 inch cake tin or similar sized baking dish.
  2. First, place the chopped dates into a heatproof jug and cover them with the boiling water. Set aside.
  3. Cream together the butter, sugars and spices until light and fluffy. Add the eggs, one at a time, beating well in between and scraping the bowl as necessary. The mixture should be very pale.
  4. Add in the flour and baking powder, the stem ginger, and the dates with all of the water and stir everything together until just combined.
  5. Scrape the mixture into your greased tin and bake for 35-45 minutes, or until the pudding springs back when pressed and a skewer comes out clean.
  6. While the pudding is baking, make the sauce. Place all the ingredients into a large saucepan and bring to the boil, stirring. Once all the ingredients are melted and combined, boil for about a minute or two, until slightly thickened.
  7. While the pudding is still hot, pour a drizzle of sauce over the top, and then dish it out and let each person pour over more gorgeous toffee sauce as they eat.
  8. This is lovely with fresh cream and a sprinkle of sea salt flakes.
Recipe by The Sugar Hit at