Embark on a whimsical culinary journey and discover the enchanting allure of Ginger Sticky Toffee Pudding Cake. Each bite is like a passport stamp, conjuring images of bustling British bakeries hiding gems of flavor, all while the warm scent of ginger dances through the air. This pudding cake isn’t just dessert; it’s an adventure, and a testament to the power of spice to transform an ordinary day into an extraordinary experience!
Why make this recipe
Forget the dreary muffin or standard chocolate chip cookie – it’s time to elevate your dessert game! This Ginger Sticky Toffee Pudding Cake dazzles tastebuds with its moist, velvety texture complemented by a rich, sticky toffee sauce that brings the glimmer of high tea right to your kitchen. Whether you’re seeking comfort on a rainy evening or trying to impress your dinner party guests, this cake delivers bold flavors and endless stories of far-off culinary lands.
How to make Ginger Sticky Toffee Pudding Cake
Ready to unlock the flavors of the world with a single recipe? Let’s dive into this delicious escapade!
Ingredients
- 1 cup boiling water
- 10 ounces dates, chopped well (about 23 dates)
- 1 teaspoon baking soda
- 1/2 cup salted butter, melted (1 stick)
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon fresh ginger, minced
- 3 large eggs
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup crystallized ginger, chopped well
- Raw sugar (for presentation)
- 1 cup butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 cup cream
- 1 teaspoon salt
- 1 teaspoon nutmeg (optional)
- Raw sugar (demerara sugar, to garnish, optional)
Directions
Let’s get that kettle whistling! Start by boiling some water while you channel your inner pastry chef and chop up those dates. In a medium bowl, sprinkle your chopped dates with 1 teaspoon of baking soda. Then, do the magic dance: pour that boiling water over the dates like you’re drenching them in liquid gold. Stir and set aside to infuse flavor.
Meanwhile, preheat your oven to a toasty 350°F. Grease a 9-cup bundt pan like a pro; butter those fingers and rub every crevice like you’re prepping a treasure chest (or spray generously with a non-stick spray – no judgment here!). Add a tablespoon of flour to the greased pan, tilt it, and shake—voilà, you’ve got a perfectly floured pan!
Now, onto the batter! In a large microwave-safe bowl, melt 1/2 cup of butter. Then, mix in 1/2 cup brown sugar, 1/2 cup molasses, and your glorious 1 teaspoon of fresh ginger. Beat in those eggs one by one, making sure they all join the party, beating well after each.
Time for the flour! Add 2 cups of flour but don’t do the wild mixing yet! Use a small spoon (the adventurous spoon!) to stir in the baking powder and salt right into the flour. Then, fold it all gently into your flavorful concoction until you’re just about there—don’t overdo it!
Now, let’s invite those stewed dates into the mix. It’s time for them to join the gang! Fold in the chopped crystallized ginger because we’re living on the edge of spicy and sweet.
Pop this beauty into the oven for 33-35 minutes of glorious baking! When a toothpick comes out clean, your cake is ready for its grand exit. Let it rest in its luxurious bundt pan for about 10 minutes; then loosen the edges with a knife and flip it onto a cooling rack like the culinary magician you are!
As the cake cools, let’s whip up that sticky toffee magic. In a medium saucepan, combine 1 cup of butter, 1 cup brown sugar, 1/2 cup molasses, and 1 cup of cream. Melt over low heat, stirring occasionally until you see bubbles start making a scene in the center. Oh, but wait—don’t rush! Simmer away for about 15 minutes, allowing that sauce to thicken until it coats the back of a spoon.
Poke holes all over your cake using a toothpick that’s been waiting ever so patiently. Use your bundt pan again! Pour about 1/3 of that luscious toffee sauce at the bottom before gently placing your cake back in it. Don’t be surprised if some sauce goes rogue—it’s just showing how eager it is to be soaked up!
Bring out that remaining sauce and let it drizzle generously over the top of the cake while it works its way into those holes. Let it sit for 10-20 minutes so it can absorb every drop of that decadent gooeyness. Flip your cake again onto a cooling rack to catch any cheeky drips.
And for the final touch, sprinkle that raw sugar on top, giving your masterpiece that extra sparkle. This cake is best served warm, alongside a scoop of vanilla ice cream or a dollop of whipped cream—because life’s too short not to indulge!
How to serve Ginger Sticky Toffee Pudding Cake
Serve your Ginger Sticky Toffee Pudding Cake warm and drizzled generously with the remaining sticky toffee sauce. Bring out the ice cream or whipped cream as a delightful companion, letting every spoonful bring a chorus of smiles from all corners of the table!
How to store Ginger Sticky Toffee Pudding Cake
Store this gem in an airtight container for up to 3 days at room temperature. Reheat a slice in the microwave for a few seconds—or, for the daring and adventurous, pop it in a skillet for that toasty, café-style delight.
Tips to make Ginger Sticky Toffee Pudding Cake
- Don’t skimp on the resting time! Allow the cake to soak up that sticky sauce for a dreamy, addictive texture.
- If you want to really blow minds, serve it with a splash of bourbon in the sticky toffee sauce for a spirited twist!
- Unsure about ginger? Adjust the amount of crystallized ginger to your preference, or skip it altogether if you’re feeling mild.
Variations
Feeling adventurous? Try swapping out some of the flour for almond flour for a gluten-free twist or add a pinch of cinnamon to elevate the spices to new heights! Want to add a zing? Toss in some citrus zest for a refreshing contrast—think lime or orange!
FAQs
Can I make it ahead of time?
Absolutely! Prepare the cake and sauce separately, then just combine them before serving. It’ll taste just as fabulous!
Could I use dried fruit other than dates?
Of course! Dried figs, apricots, or prunes can also add their delightful touch. Just be ready for a new flavor adventure!
What if I don’t have a bundt pan?
Fear not! Use any cake pan you have, but adjust the baking time as needed. Just keep your eyes on it and insert that toothpick!
Now that you’re equipped with this vibrant, globally inspired adventure, let your culinary curiosity loose and whip up this Ginger Sticky Toffee Pudding Cake. Because life is a feast waiting to be explored!
Ginger Sticky Toffee Pudding Cake
Ingredients
Method
- In a medium bowl, sprinkle chopped dates with baking soda, then pour boiling water over them and set aside.
- Preheat your oven to 350°F and grease a 9-cup bundt pan.
- Add a tablespoon of flour to the greased pan, tilt, and shake to flour the pan.
- In a large microwave-safe bowl, melt 1/2 cup of butter and mix in brown sugar, molasses, and fresh ginger.
- Beat in eggs, one by one, mixing well after each.
- Add flour, baking powder, and salt gently into the mixture without over-mixing.
- Fold in the chopped dates and crystallized ginger.
- Pour the batter into the prepared bundt pan and bake for 33-35 minutes until a toothpick comes out clean.
- Let it rest in the pan for 10 minutes before removing it to a cooling rack.
- In a medium saucepan, combine butter, brown sugar, molasses, and cream over low heat and stir until bubbling.
- Allow it to simmer for 15 minutes to thicken.
- Poke holes in the cooled cake with a toothpick and pour 1/3 of the sauce into a bundt pan before reinserting the cake.
- Drizzle remaining sauce over the cake and let it absorb for 10-20 minutes.
- Sprinkle raw sugar on top before serving warm with ice cream or whipped cream.