Description
Gingerbread Sticky Toffee Pudding with Apples & Toasted Nuts is a moist, spiced cake layered with chopped dates, apples, and crunchy nuts, topped with warm, buttery toffee sauce.
Ingredients
Scale
- 1 cup pitted dates, finely chopped
- 1 cup boiling water
- 1/2 cup salted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/4 cup molasses
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/4 cup plain Greek yogurt or sour cream
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup finely chopped peeled apples or pears
- 1/3 cup chopped walnuts or pecans
- 1/2 cup salted butter
- 3/4 cup packed brown sugar
- 3/4 cup heavy cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground allspice
- Vanilla ice cream (optional)
- Extra warm toffee sauce (optional)
Instructions
- Place the chopped dates in a heatproof bowl and pour the boiling water over them. Let stand for about 10 minutes until soft and syrupy.
- Preheat the oven to 350°F. Grease an 8×8-inch baking dish and set aside.
- In a large mixing bowl, beat the butter with the brown sugar and granulated sugar until light and fluffy.
- Mix in the molasses, eggs, and vanilla extract until smooth.
- Stir in the buttermilk and yogurt until fully blended.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Gently fold the dry ingredients into the wet mixture just until combined.
- Stir in the softened dates along with their soaking liquid, followed by the chopped fruit and nuts.
- Spread the batter evenly in the prepared baking dish.
- Bake for 38–45 minutes, until the center is set and a toothpick comes out with a few moist crumbs.
- While the cake bakes, prepare the sauce by melting the butter in a saucepan over medium heat.
- Add the brown sugar and cook, stirring, until melted and bubbling, about 2–3 minutes.
- Slowly whisk in the heavy cream and maple syrup. Add vanilla and allspice, then simmer gently for 5–7 minutes until thick and glossy.
- Once the cake is out of the oven, poke small holes across the surface and pour half of the warm sauce over the top. Let it soak for about 10 minutes.
- Serve warm with additional sauce and vanilla ice cream if desired.
Notes
- This dessert is best served warm.
- Store leftovers in an airtight container.
- Reheat gently in the microwave or oven before serving.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg