This is the kind of dessert that makes the whole kitchen smell inviting. Gingerbread sticky toffee pudding brings together cozy winter spices, a tender date-studded cake, and a glossy toffee sauce that soaks into every bite. It’s rich without being heavy, and it feels right at home on a holiday table or a cold weeknight.

You can make it ahead, warm it up, and serve it with ice cream or custard. If you love classic sticky toffee pudding, this gingerbread twist might become your new favorite.

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What Makes This Gingerbread Sticky Toffee Pudding

This pudding blends the nostalgic taste of gingerbread with the luscious sweetness of toffee sauce. The batter uses dates for natural depth and moisture, then leans on molasses, ginger, and warm spices for flavor.

The result is a cake that’s soft, sticky, and super aromatic. It’s easy to bake in one pan and slice, but it still feels special enough for guests.

It’s also very forgiving. You don’t need fancy equipment, and the sauce comes together in minutes.

Serve it warm and let the sauce soak in—every slice tastes like it’s been lovingly steamed for hours.

Shopping List

Pitted dates (Medjool or Deglet Noor)
Boiling water
Baking soda
Unsalted butter (for cake and sauce)
Dark brown sugar
Granulated sugar
Blackstrap or dark molasses (not treacle, unless you prefer)
Large eggs
All-purpose flour
Baking powder
Ground ginger
Ground cinnamon
Ground nutmeg
Ground cloves (a little goes a long way)
Fine salt
Heavy cream (for the toffee sauce)
Vanilla extract
Optional finishes: flaky sea salt, vanilla ice cream, whipped cream, or custard

Step-by-Step Instructions

Prep the pan and oven. Heat the oven to 350°F (175°C). Butter a 9-inch square pan or a similar 2-quart baking dish, then line the bottom with parchment for easy release.
Soften the dates. Chop 1 1/2 cups pitted dates. Put them in a heatproof bowl.
Pour 1 cup boiling water over the dates and stir in 1 teaspoon baking soda. Let sit 10 minutes to soften and cool slightly.
Blend or mash. Use an immersion blender to puree the date mixture until mostly smooth, or mash with a fork for a chunkier texture. Either works—pureed gives a finer crumb; chunky adds little caramel-like bites.
Cream the butter and sugars. In a mixing bowl, beat 1/2 cup unsalted butter (softened) with 1/2 cup dark brown sugar and 1/4 cup granulated sugar until light and fluffy, about 2 minutes.
Add molasses and eggs. Beat in 1/4 cup molasses until combined.
Add 2 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
Mix dry ingredients. In a separate bowl, whisk 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons ground ginger, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon cloves, and 1/2 teaspoon salt.
Combine batter. Add half the dry ingredients to the butter mixture and mix just until combined. Stir in the warm date puree.
Add the remaining dry ingredients and mix until no dry spots remain. Do not overmix.
Bake. Scrape the batter into the pan, smooth the top, and bake 28–35 minutes, or until the center springs back and a toothpick comes out with a few moist crumbs. While it bakes, make the sauce.
Make the toffee sauce. In a saucepan, melt 1/2 cup unsalted butter with 1 cup dark brown sugar over medium heat, stirring until the sugar dissolves and the mixture is glossy, 2–3 minutes.
Add 3/4 cup heavy cream and a pinch of salt. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Remove from heat and stir in 1 teaspoon vanilla.
Soak the pudding. When the cake is done, poke holes all over with a skewer.
Pour about half the warm toffee sauce evenly over the hot cake. It will soak right in.
Rest and serve. Let the pudding sit 10–15 minutes to absorb the sauce. Serve warm with extra toffee sauce at the table.
Add a scoop of vanilla ice cream or a spoonful of whipped cream, if you like. A pinch of flaky sea salt on top is lovely.

How to Store

Cool leftovers completely, then cover and refrigerate for up to 4 days. The sauce also keeps well in a jar in the fridge for about a week.

Reheat individual slices in the microwave for 20–30 seconds, adding more sauce as needed. For a crowd, warm the whole dish in a 300°F (150°C) oven, covered with foil, until heated through.

You can also freeze the pudding (without the sauce) for up to 2 months. Thaw overnight in the fridge, then warm and add fresh sauce.

Benefits of This Gingerbread Sticky Toffee Pudding

Big flavor, simple steps: Everyday pantry spices, a quick sauce, and one pan make it doable.
Make-ahead friendly: Bake earlier in the day and rewarm before serving.
The flavor even improves after resting.
Customizable spice: Adjust ginger and cloves to suit your taste without affecting the texture.
Moist and tender: Dates and molasses keep the crumb soft, even after reheating.
Crowd-pleasing: Familiar flavors with a festive twist. It feels classic and special at the same time.

Common Mistakes to Avoid

Overbaking: Pull it when a toothpick has moist crumbs. Overbaking makes it dry and less absorbent.
Skipping the date soak: The baking soda softens the dates and helps the crumb.
Don’t rush this step.
Using too much molasses: A little adds depth; too much can taste bitter. Stick to the amount listed.
Pouring cold sauce on a hot cake: Warm sauce soaks in better and stays silky.
Overmixing the batter: Stop once the flour disappears to keep the texture light and tender.

Variations You Can Try

Sticky toffee cupcakes: Bake the batter in a lined muffin tin (about 18–20 minutes). Poke and spoon sauce over each.
Extra-gingery: Add 2 tablespoons finely chopped crystallized ginger to the batter for zingy pops.
Bourbon toffee sauce: Stir 1–2 tablespoons bourbon into the finished sauce off the heat.
Nutty crunch: Fold in 1/2 cup chopped toasted pecans or walnuts for texture.
Dairy-light: Use coconut cream in the sauce and a neutral oil for half the butter in the cake.
Flavor shifts slightly but stays rich.
Simplified spices: Use 2–2 1/2 teaspoons pumpkin pie spice if you don’t want to measure individually.

FAQ

Can I make this without dates?

Dates are traditional and help with moisture, but you can substitute with the same amount of raisins or prunes, softened in boiling water. The flavor will change slightly, but the texture stays close.

Is blackstrap molasses okay?

You can use it, but it’s stronger and more bitter. If you prefer a milder taste, use regular dark molasses.

If using blackstrap, consider adding an extra tablespoon of brown sugar to balance the bite.

Do I need a stand mixer?

No. A hand mixer or even a sturdy whisk works. Just make sure the butter is softened and you cream the sugars until a bit fluffy for the best texture.

Can I make it ahead for a party?

Yes.

Bake earlier in the day, soak with some sauce, and reheat gently before serving. Warm the remaining sauce separately and pour it at the table for a glossy finish.

What should I serve with it?

Vanilla ice cream is classic, but lightly sweetened whipped cream or warm custard is also great. A small pinch of flaky sea salt on top sharpens the toffee flavor.

Why add baking soda to the dates?

It helps break down the dates, softening their skins and creating a smoother puree.

It also slightly aerates the mixture, contributing to a tender crumb.

How do I know when the sauce is ready?

It should be glossy and slightly thick, coating the back of a spoon. It will thicken more as it cools, so aim for pourable, not syrupy, while it’s hot.

Final Thoughts

Gingerbread sticky toffee pudding is comfort in a pan—warm, spiced, and drenched in caramel-like sauce. It’s simple enough for a quiet night and special enough for a celebration.

Keep the ingredients on hand, and you can pull it together whenever the craving hits. Serve it warm, pass the extra sauce, and watch it disappear.