Sticky Gingerbread Pudding
This is delicious, warm and wintery. Dense gingerbread cake reminiscent of sticky toffee pudding, topped with a warm butterscotch sauce and caramelised pecan nuts.
Tins
9x13in rectangular tin (or improvise with a lasagna dish)
Ingredients
cake
200g Dates
165ml Boiling Water
220g Butter or Stork
150g Light Soft Brown Sugar
100g Dark Brown Soft Sugar
3tbsp Black Treacle
1tsp Vanilla Extract
250g Plain Flour
1tsp Baking Powder
1/2tsp Bicarbonate of Soda
1tsp Ground Ginger
1/2tsp Cinnamon
1/2tsp Nutmeg
Butterscotch Sauce
170g Butter
340g Light Brown Soft Sugar (you can substitute for dark brown sugar for a deeper taste)
1tbsp Black Treacle
1/2tsp Vanilla Extract
300ml Double Cream (Extra Thick if you can find)
Method
Cake
Preheat oven to 155 C Fan/175 C/Gas Mark 4 and use a little bit of butter to grease your cake dish.
Pit the dates, and then place in a small bowl. Pour the boiling water over the dates and set aside for 15-20mins.
Whilst the dates are soaking, beat the butter, sugars, black treacle and vanilla extract until light and fluffy (usually 3-7mins)
Add eggs, to butter-sugar mixture, one at a time, mixing well in between each addition.
In a separate bowl, sift together flour, baking soda, baking powder and spices.
In another bowl, use a mini chopper/blender/hand mixer (or fork) to blend the date-water mixture until smooth-ish.
Mix the date mixture into the egg-butter-sugar and mix until well combined. (The mixture may look curdled but not to worry!)
Add the flour mixture to the main mixture in two batches. Folding well, after each addition.
Pour cake batter into cake dish and bake for 55-75mins dependent on your oven. At 40 mins, cover your cake with tin foil to stop the cake from over-browning whilst baking. Check your cake by using a knife, if it comes out clean, the cake is fully baked.
Poke holes in the hot cake (about 1/2 way down) using a fork or the end of a wooden spoon and leave the cake in the dish.
Sauce
Whilst the cake is baking, on the hob, heat together the sugars, butter, vanilla and black treacle.
When fully melted and combined (you’ll know when the mixture is no longer grainy with sugar), add the double cream and mix well. Allow it come to boil and then set aside.
Assemble
Scatter chopped pecan nuts over the warm cake surface whilst still in the cake dish and pour over 1/2 of hot sauce. DON’T SERVE IMMEDIATELY! Leave the cake for 15-20 mins to let the cake infuse with the sauce (trust me, don’t rush the process)
Alternatively, if you made the cake ahead of time and it has already cooled down completely, scatter the nuts and pour the 1/2 the sauce over the cold cake top and bake for 10-15mins at Gas Mark 4/175 C to warm up the pudding.
Serve with cream/ice cream/custard and even more butterscotch sauce and enjoy!
Sticky Gingerbread Pudding
Ingredients
- 9x13in rectangular tin or 8x8in Square Tin (or you can also improvise with a lasagna dish)
- 200g Dates - Pitted
- 165ml Boiling Water
- 220g Butter or Stork
- 150g Light Soft Brown Sugar
- 100g Dark Brown Soft Sugar
- 3tbsp Black Treacle
- 1tsp Vanilla Extract
- 3 Large Free-Range Eggs
- 250g Plain Flour
- 1tsp Baking Powder
- 1/2tsp Bicarbonate of Soda
- 1tsp Ground Ginger
- 1/2tsp Cinnamon
- 1/2tsp Nutmeg
- 170g Butter
- 340g Light Brown Soft Sugar (you can substitute for dark brown sugar for a deeper taste)
- 1tbsp Black Treacle
- 1/2tsp Vanilla Extract
- 300ml Double Cream (Extra Thick if you can find)
Instructions
- Preheat oven to 155 C Fan/175 C/Gas Mark 4 and use a little bit of butter to grease your cake dish.
- Pit the dates, and then place in a small bowl. Pour the boiling water over the dates and set aside for 15-20mins.
- Whilst the dates are soaking, beat the butter, sugars, black treacle and vanilla extract until light and fluffy (usually 3-7mins)
- Add eggs, to butter-sugar mixture, one at a time, mixing well in between each addition.
- In a separate bowl, sift together flour, baking soda, baking powder and spices.
- In another bowl, use a mini chopper/blender/hand mixer (or fork) to blend the date-water mixture until smooth-ish.
- Mix the date mixture into the egg-butter-sugar mixture and mix until well combined. (The mixture may look curdled but not to worry!)
- Add the flour mixture to the main mixture in two batches. Folding well, after each addition.
- Pour cake batter into cake dish and bake for 55-75mins dependent on your oven. At 40 mins, cover your cake with tin foil to stop the cake from over-browning whilst baking. Check your cake by using a knife, if it comes out clean, the cake is fully baked.
- Poke holes in the hot cake (about 1/2 way down) using a fork or the end of a wooden spoon and leave the cake in the dish.
- Whilst the cake is baking, on the hob, heat together the sugars, butter, vanilla and black treacle.
- When fully melted and combined (you’ll know when the mixture is no longer grainy with sugar), add the double cream and mix well. Allow it come to boil and then set aside.
- Scatter chopped pecan nuts over the warm cake surface whilst still in the cake dish and pour over 1/2 of hot sauce. DON’T SERVE IMMEDIATELY! Leave the cake for 15-20 mins to let the cake infuse with the sauce (trust me, don’t rush the process)
- Alternatively, if you made the cake ahead of time and it has already cooled down completely, scatter the nuts and pour 1/2 the sauce over the cold cake top and bake for 10-15mins at Gas Mark 4/175 C to warm up the pudding.
- Serve with cream/ice cream/custard and even more butterscotch sauce and enjoy!
Notes:
Bring out all your ingredients to room temperature an hour before you bake. It helps the ingredients to combine better!
Have a bake and let me know what you think on Instagram @OsiBakes
