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Ginger Sticky Toffee Pudding Cake

A moist and velvety cake infused with ginger, topped with a rich sticky toffee sauce, perfect for impressing guests or enjoying a comforting evening treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: British
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup boiling water
  • 10 ounces chopped dates (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)
For the Sticky Toffee Sauce
  • 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)

Method
 

Preparation of Dates
  1. In a medium bowl, sprinkle chopped dates with baking soda, then pour boiling water over them and set aside.
  2. Preheat your oven to 350°F and grease a 9-cup bundt pan.
  3. Add a tablespoon of flour to the greased pan, tilt, and shake to flour the pan.
Batter Preparation
  1. In a large microwave-safe bowl, melt 1/2 cup of butter and mix in brown sugar, molasses, and fresh ginger.
  2. Beat in eggs, one by one, mixing well after each.
  3. Add flour, baking powder, and salt gently into the mixture without over-mixing.
  4. Fold in the chopped dates and crystallized ginger.
Baking
  1. Pour the batter into the prepared bundt pan and bake for 33-35 minutes until a toothpick comes out clean.
  2. Let it rest in the pan for 10 minutes before removing it to a cooling rack.
Sticky Toffee Sauce Preparation
  1. In a medium saucepan, combine butter, brown sugar, molasses, and cream over low heat and stir until bubbling.
  2. Allow it to simmer for 15 minutes to thicken.
Assembly
  1. Poke holes in the cooled cake with a toothpick and pour 1/3 of the sauce into a bundt pan before reinserting the cake.
  2. Drizzle remaining sauce over the cake and let it absorb for 10-20 minutes.
  3. Sprinkle raw sugar on top before serving warm with ice cream or whipped cream.

Notes

Allow the cake to soak up the sticky sauce for a dreamy texture. For a richer flavor, consider adding bourbon to the sauce. Adjust the amount of crystallized ginger based on your preference.