Sticky Toffee Pudding
This Ginger Sticky Toffee Pudding is a cozy twist on the British classic! This pudding is perfectly rich and gooey, topped with a warm, ginger-spiced toffee sauce that takes it to the next level. Perfect with a scoop of vegan ice cream or just as it is.
The Cake
Preheat your oven to 180 degrees and grease a 9inch rectangle pan. Roughly chop the pitted dates and place them in a bowl with the boiling water. Allow to soak for 20-30 minutes until they soften, if your dates are harder then they will need more time to soften. Prepare your buttermilk by adding the soy milk and lemon juice to a jug, give it a stir and allow to sit for at least 5 minutes.
Combine the flour, baking powder and ground cinnamon in a bowl and set aside. In a large mixing bowl or stand mixer, add the butter and light brown sugar then whisk until light and fluffy. Whisk in the molasses.
Once the dates have softened, use the back of a fork to mash them into a smooth paste (do not drain off the water). Stir in the vanilla extract and set aside.
Add the buttermilk to the creamed butter in 3 increments, whisking in the dry ingredients between each one to incorporate. Be careful not to overmix the batter. Use a spatula to fold the date paste into the batter.
Pour the batter in the tin and bake for 40 - 45 minutes ,or until a toothpick inserted into the centre comes out clean.
Making the Ginger Toffee Sauce
This step is super easy, simply add the light brown sugar, butter, molasses, cream, and ground ginger to a heavy-bottomed saucepan and bring to a simmer over medium-high heat. Once simmering, bring the temperature down to medium and continue to simmer and stir using a rubber spatula for 5 minutes, until slightly thickened. Remove from the heat and set aside.
Assembly
Once out of the oven, pierce several holes in the cake using a fork. Pour half of the ginger toffee sauce over the cake while still hot and allow it to cool for 30 minutes.
Serve warm with vegan ice cream, custard or cream and with a drizzle of the ginger toffee sauce.
Chef Tips
Soaking the pitted dates. This step cannot be skipped as the the dates need to be soften in order for it to easily be mashed in to a paste.
Don’t overmix the batter. As soon as there are no visible streaks of the dry ingredients, STOP. This will help ensure your cake comes out light and fluffy.
Prepare your pan. Lightly grease an 9 inch tin with some oil or vegan butter and place parchment paper inside it. The butter helps the parchment to stay in place and the parchment helps you to easily lift the cake out once baked.
This Ginger Sticky Toffee Pudding is a cozy twist on the British classic! This pudding is perfectly rich and gooey, topped with a warm, ginger-spiced toffee sauce that takes it to the next level. Perfect with a scoop of vegan ice cream or just as it is.
- 200 g pitted dates
- 150 ml boiling water
- 250 ml soy milk
- 1 tbsp lemon juice
- 150 g light brown sugar
- 150 g plant block butter (room temperature)
- 280 g plain flour
- 15 g baking powder
- 50 g black treacle (molasses)
- 1 tsp vanilla extract
- 120 g light brown sugar
- 60 g plant block butter
- 150 g Vegan double cream (I use Elmea)
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 1 tbsp black treacle (maple syrup)
Preheat your oven to 180 degrees and grease a 9inch rectangle pan. Roughly chop the pitted dates and place them in a bowl with the boiling water. Allow to soak for 20-30 minutes until they soften, if your dates are harder then they will need more time to soften. Prepare your buttermilk by adding the soy milk and lemon juice to a jug, give it a stir and allow to sit for at least 5 minutes.
Combine the flour, baking powder and ground cinnamon in a bowl and set aside. In a large mixing bowl or stand mixer, add the butter and light brown sugar then whisk until light and fluffy. Whisk in the molasses.
Once the dates have softened, use the back of a fork to mash them into a smooth paste (do not drain off the water). Stir in the vanilla extract and set aside.
Add the buttermilk to the creamed butter in 3 increments, whisking in the dry ingredients between each one to incorporate. Be careful not to overmix the batter. Use a spatula to fold the date paste into the batter.
Pour the batter in the tin and bake for 40 - 45 minutes ,or until a toothpick inserted into the centre comes out clean.
This step is super easy, simply add the light brown sugar, butter, molasses, cream, and ground ginger to a heavy-bottomed saucepan and bring to a simmer over medium-high heat. Once simmering, bring the temperature down to medium and continue to simmer and stir using a rubber spatula for 5 minutes, until slightly thickened. Remove from the heat and set aside.
Once out of the oven, pierce several holes in the cake using a fork. Pour half of the ginger toffee sauce over the cake while still hot and allow it to cool for 30 minutes.
Serve warm with vegan ice cream, custard or cream and with a drizzle of the ginger toffee sauce.