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Gingerbread Sticky Toffee Pudding

sticky toffee pudding
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Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg (optional)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 2 large eggs, room temperature
  • 1/4 cup molasses
  • 1 tablespoon fresh ginger, grated (optional)
  • 1 teaspoon orange zest (optional)
  • For the toffee sauce:
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1/4 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • For serving (optional):
  • Whipped cream
  • Vanilla ice cream
  • Candied or crystallized ginger, chopped
  • Toasted pecans, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 9-inch square baking dish or line with parchment paper with overhang on two sides.
  2. In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg (if using), salt, and baking soda until well combined.
  3. In a large bowl, whisk the melted butter and brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in molasses, fresh grated ginger (if using), and orange zest (if using) until the mixture is smooth and glossy.
  4. Gradually fold the dry ingredients into the wet mixture, stirring just until no dry streaks remain. Do not overmix.
  5. Pour batter into prepared baking dish, spreading evenly. Tap gently on counter to release air bubbles.
  6. Bake for 25-30 minutes, or until edges pull slightly away from sides and a toothpick inserted in center comes out with a few moist crumbs but no wet batter.
  7. While pudding bakes, prepare the toffee sauce. In a medium saucepan, melt butter over medium heat. Add dark brown sugar and stir until dissolved, about 2 minutes.
  8. Slowly pour in heavy cream while stirring continuously (it may bubble up). Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until sauce thickens enough to coat the back of a spoon.
  9. Remove sauce from heat and stir in vanilla extract and a pinch of sea salt.
  10. When pudding is done, remove from oven and immediately poke holes all over the surface with a fork or skewer, going about halfway through.
  11. Reserve about 1/3 of the toffee sauce for serving. Pour remaining hot sauce slowly over the warm pudding, starting from center and moving outward.
  12. Let pudding rest for 10-15 minutes to absorb the sauce.
  13. Before serving, warm reserved toffee sauce. Cut pudding into squares, place on serving plates, and drizzle with additional warm sauce.
  14. Top with whipped cream, vanilla ice cream, chopped candied ginger, or toasted pecans if desired.

Notes

  • For a more intense ginger flavor, increase ground ginger to 1½ teaspoons or add 1 tablespoon freshly grated ginger to the wet ingredients.
  • The pudding can be made a day ahead – it actually improves with time as the flavors meld.
  • Leftovers can be stored covered in the refrigerator for up to 5 days or frozen for up to 3 months.
  • The toffee sauce can be made up to 3 days in advance and stored in the refrigerator. Gently reheat before using.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: Gingerbread Sticky Toffee Pudding, sticky toffee pudding, gingerbread dessert, holiday caramel pudding, spiced gingerbread treat, Christmas dessert

Find it online: https://www.joyliciousrecipes.com/gingerbread-sticky-toffee-pudding-easy-irresistible/