Gingerbread Sticky Toffee Pudding
This Gingerbread Sticky Toffee Pudding is soft, warming, and beautifully tender with the perfect blend of cozy holiday spices. The rich gingerbread cake bakes up melt-in-your-mouth soft, then gets soaked in a buttery spiced toffee sauce that makes every bite irresistibly gooey and decadent. Serve it warm with a scoop of vanilla ice cream and a sprinkle of flaky sea salt for the ultimate festive dessert that tastes like pure Christmas comfort.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Pitted Medjool Dates: Naturally sweet dates that soften in boiling water to create the classic sticky, gooey texture in sticky toffee pudding.
Salted Butter: Adds richness and moisture to both the gingerbread cake and the toffee sauce.
Boiling Water: Softens the chopped dates, helping create a tender, ultra-moist crumb.
Brown Sugar: Adds deep caramel flavor and sweetness to the gingerbread cake and sauce.
Granulated Sugar: Helps balance sweetness and ensures the cake bakes up soft and tender.
Molasses: Provides the signature rich, dark, spiced gingerbread flavor.
Buttermilk: Keeps the cake moist, tender, and slightly tangy for perfect texture.
Greek Yogurt: Adds creaminess and moisture for a soft, rich crumb; sour cream works too.
Eggs: Bind the batter and help the cake rise for a fluffy, tender texture.
Vanilla Extract: Enhances the warm flavors in both the cake and toffee sauce.
All-Purpose Flour: The base of the cake that gives structure while keeping it soft.
Baking Soda: Reacts with the acidic ingredients to help the cake rise.
Baking Powder: Adds additional lift for a lighter, fluffier gingerbread pudding cake.
Salt: Balances sweetness and enhances the warm gingerbread spices.
Cinnamon: Gives the cake its cozy, warming gingerbread flavor.
Ground Ginger: Adds the classic spiced heat essential for gingerbread desserts.
Ground Nutmeg: Adds depth and warmth to the spice profile.
Ground Cloves: Provides bold, aromatic spice that defines gingerbread flavor.
Heavy Cream: Creates a silky, rich base for the sticky toffee sauce.
Maple Syrup: Adds natural sweetness and richness to the spiced toffee sauce.
Allspice: Adds warm, aromatic spice to the sticky toffee sauce.
Why You’ll Love Gingerbread Sticky Toffee Pudding:
Warm, Cozy Gingerbread Flavor: Every bite is filled with deep molasses and warm spices that taste like pure Christmas comfort.
Soft, Tender Pudding Cake: Bakes up ultra-moist with that signature sticky toffee pudding texture everyone loves.
Rich Spiced Toffee Sauce: The buttery, caramel-like sauce is infused with warm spices and soaks beautifully into the gingerbread cake.
Simple, No-Fuss Recipe: No complicated techniques — just mix, bake, pour, and enjoy it warm.
Perfectly Balanced Sweetness: The warm spices, molasses, and toffee sauce create a rich flavor that’s sweet without being overpowering.
Cozy Winter Dessert: Ideal for Christmas dessert tables, holiday dinners, or any chilly night when you want something warm and comforting.
Delicious with Ice Cream: A scoop of vanilla ice cream melts into the warm pudding for the best hot-and-cold dessert moment.
Make-Ahead Friendly: The cake reheats beautifully and the toffee sauce can be made ahead for easy entertaining.
Great for Sharing: A crowd-pleasing dessert that feels nostalgic, special, and festive… but still incredibly easy.
Smells Like a Holiday Bakery: Your whole kitchen will fill with the aroma of gingerbread, caramel, and warm spices.
Tips for Making Gingerbread Sticky Toffee Pudding:
Use Room-Temperature Ingredients: This helps the batter mix smoothly and ensures the cake bakes evenly.
Chop the Dates Finely: Smaller pieces soften more evenly and blend seamlessly into the pudding for the best texture.
Don’t Skip Soaking the Dates: Softening them in hot liquid creates that signature sticky toffee pudding texture.
Measure Flour Accurately: Spoon and level for the correct amount — too much flour makes the cake dense instead of tender.
Mix Just Until Combined: Over-mixing can toughen the cake. Stop as soon as the flour streaks disappear.
Bake Until Just Set: The cake should be soft and moist, not dry. A toothpick should come out with a few moist crumbs.
Pour Sauce Over While Warm: The warm cake absorbs the toffee sauce beautifully, giving you that gooey, sticky texture.
Serve Immediately for Best Texture: The pudding is softest, warmest, and gooey-est right after the sauce is added.
Top With Ice Cream or Whipped Cream: The cold creaminess balances the rich warm pudding perfectly.
How to Store Gingerbread Sticky Toffee Pudding:
Room Temperature: Store leftover gingerbread sticky toffee pudding tightly covered at room temperature for up to 1 day. Keep the toffee sauce separate until serving.
Refrigerator: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat before serving so the cake becomes soft and the sauce melts back into it.
Freezer: Freeze the cake (without the sauce) for up to 2 months. Wrap slices tightly in plastic wrap, then place in a freezer-safe bag or container.
Reheat: Warm individual servings in the microwave for 20–30 seconds, then pour warmed toffee sauce over the top. For larger portions, reheat in the oven at 300°F (150°C) for 10–12 minutes.
Freeze the Sauce Separately: Freeze extra toffee sauce in a small airtight jar for up to 3 months. Thaw overnight in the fridge, then warm gently before serving.
FAQs:
Q: Can I make gingerbread sticky toffee pudding ahead of time?
A: Yes! You can bake the cake up to 1 day in advance and store it tightly covered at room temperature or in the refrigerator. Warm it before serving and reheat the toffee sauce separately.
Q: Can I prepare the toffee sauce ahead of time?
A: Absolutely. The sauce can be made 3–5 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stovetop or microwave until smooth and pourable.
Q: Can I freeze gingerbread sticky toffee pudding?
A: Yes. Freeze the cake (without sauce) for up to 2 months. Wrap tightly in plastic wrap, place in a freezer-safe bag, and thaw at room temperature before reheating.
Q: Do I need to soften the dates before using them?
A: Yes. Soaking the chopped dates in hot liquid (usually hot water or hot milk) softens them and helps create the classic sticky, tender texture.
Q: Can I use store-bought toffee sauce?
A: You can! Homemade sauce is richer and more spiced, but a good-quality store-bought toffee or caramel sauce works as a shortcut.
Q: What kind of pan is best?
A: A small baking dish (9x9 or similar) works great.
Q: How do I know when it’s done baking?
A: The cake should look set around the edges and slightly springy in the center. A toothpick should come out with a few moist crumbs—not wet batter.
Q: Can I adjust the spice level?
A: Definitely. Increase or decrease ginger, cinnamon, nutmeg, or cloves based on your preference without affecting the recipe structure.
Q: Should I serve it warm?
A: Yes! Sticky toffee pudding is best served warm, so the sauce melts into the cake and creates that signature gooey texture.
Love this? Check out my other Christmas recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this gingerbread sticky toffee pudding. Happy baking!
