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Sticky Toffee Jamaican Ginger Pudding
Total time
50 min
$ $ $


Serves 9


Step 1
Roughly chop the dates and stem ginger, then add to a sauce pan with the water, oat milk and chia seeds. Bring to a bubble then leave to simmer for 5 minutes or so, just until the dates soften. Set aside to cool
Step 2
Cream together 115g butter and sugar till fluffy
Step 3
Blend the date mixture till smooth, then fold into the butter mixture until fully combined
Step 4
Sieve over the dry ingredients and fold in till completely combined
Step 5
Liberally butter a square oven dish, then tip in the mixture, smooth the top, and cook for 30 minutes at 190, till just set in the middle
Step 6
Meanwhile, melt the remaining butter and sugar together in a saucepan with 2 tbsp of the stem ginger syrup
Step 7
Once the sugar has dissolved completely into the butter, tip in the cream, and allow to continue cooking for 2-3 minutes or so only a low heat, till thickened slightly, then set aside
Step 8
Once the pudding comes out, prick all over, and immediately pour over half the toffee sauce. Leave to absorb for 15 minutes or so, then heat the remaining sauce, and serve with the cake
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