Ginger Sticky Toffee Pudding served on individual small grey plates with pots of cream for pouring

Ginger sticky toffee pudding

  • makes 8
  • Easy

Check out these seriously decadent ginger sticky toffee puddings. A dark, rich toffee dessert spiked with fiery ginger – serve with cream, ice cream or custard. They can be made ahead, if you like (see notes below)


Make these ginger sticky toffee pudding for an alternative Christmas dessert, then check out our profiteroles, sherry trifle, yule log and more Christmas dessert ideas.

For more indulgent desserts, check out our classic sticky toffee pudding, sticky toffee Christmas pudding, vegan sticky toffee pudding and sticky toffee self-saucing pudding.




  • whole milk 250ml
  • pitted medjool dates 150g, diced
  • bicarbonate of soda 1 tsp
  • butter 175g, plus extra for the tins
  • dark muscovado sugar 175g
  • black treacle 100g
  • golden syrup 50g
  • eggs 2 large
  • plain flour 300g
  • ground ginger 2 tsp


  • unsalted butter 150g
  • light muscovado sugar 65g
  • dark muscovado sugar 65g
  • stem ginger 4 balls, finely diced, plus 3 tbsp syrup
  • double cream 175ml


  • Step 1

    For the sponge, put the milk in a small pan and bring to the boil. Stir in the chopped dates, followed by the bicarbonate of soda then leave off the heat.

  • Step 2

    Put the butter, sugar, treacle and golden syrup in a large pan and gently heat, stirring until the butter is melted and the mixture is smooth. Cool for 10 minutes.

  • Step 3

    Butter 8 x 175ml pudding basins or 8 holes of a giant muffin tin (if you are unsure of the size, pour in water to measure them). Heat the oven to 180C/fan 160C /gas 4.

  • Step 4

    Stir the eggs into the butter-sugar mix, followed by the milky date mixture. Mix the flour and ground ginger briefly, then stir this in too until you have a smooth batter. Divide between the basins, sit on a baking tray and bake for 22-25 minutes or until a skewer poked into the centres comes out clean.

  • Step 5

    Cool the puddings for 5 minutes then carefully use a palette knife to help loosen the cakes, and turn them out of their tins.

  • Step 6

    Put all the sauce ingredients into a pan with a pinch of salt. Heat gently until all the sugar has dissolved, then bubble for a minute to get a syrupy consistency. Sit the cakes in a shallow ovenproof tin and evenly pour over the sauce.

  • Step 7

    Switch the oven to a low grill setting and heat gently until the sauce just starts to bubble around the edges. Serve with cream, ice cream or custard, if you like.

If you’re making these ahead, let them cool once you’ve poured the sauce over the sponges, then cover with foil and leave until you want to serve. They’ll keep well for up to 24 hours, or you can freeze them. To serve, heat the oven to 140C/fan 120C/gas 1½, then put the covered puds in the oven for 20 minutes to gently warm, then remove the foil, and grill as above.

Discover more of our ginger bakes here...

Cranberry and Ginger Tiffin Recipe

Nutritional Information

  • Kcals 875
  • Fat 48.3g
  • Saturates 29.8g
  • Carbs 100.6g
  • Sugars 71g
  • Fibre 2.9g
  • Protein 8g
  • Salt 0.9g