A warm, nostalgic dessert inspired by tradition and love.

Is there anything more comforting than a sticky toffee pudding on a chilly evening? This Ginger Sticky Toffee Pudding Cake is my modern take on an old-fashioned favorite—one that reminds me of cozy Sunday dinners at my Ouma’s house, where dessert always meant something rich, golden, and made with love.

This version adds a gentle zing of ginger and cinnamon, pairing beautifully with the sticky sweetness of dates and homemade toffee sauce. The result? A moist, spiced cake that soaks up the buttery sauce like a sponge—perfect with a dollop of whipped cream, vanilla ice cream, or even just a warm cup of rooibos tea.

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Ingredients

For the Cake:

• 1 cup pitted dates, chopped
• 1 teaspoon baking soda
• 1 ½ cups boiling water
• ½ cup unsalted butter, softened
• 1 cup packed brown sugar
• 2 large eggs
• 1 ¾ cups all-purpose flour
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract

For the Toffee Sauce:

• ½ cup unsalted butter
• 1 cup heavy cream
• 1 cup packed brown sugar
• 1 teaspoon vanilla extract

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Instructions

Soak the Dates:

In a medium bowl, add the chopped dates and baking soda. Pour boiling water over the top and let the mixture sit for 5–10 minutes to soften. This step is key—it brings natural sweetness and helps create that moist, pudding-like texture we all crave in this classic dessert.

Make the Cake Batter:

In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

In a separate bowl, whisk together the flour, ginger, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Fold in the softened dates (including the soaking liquid) and vanilla extract. The batter will be quite soft—don’t worry, that’s exactly what you want.

Bake:

Preheat your oven to 350°F (175°C). Grease and flour a 22 x 30 cm (9 x 13 inch) baking dish or similar-sized pan.

Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown. Let cool slightly while you prepare the sauce.

Make the Toffee Sauce:

In a medium saucepan over medium heat, combine the butter, heavy cream, and brown sugar. Stir continuously until the mixture comes to a simmer and thickens slightly—about 5–7 minutes. Remove from heat and stir in the vanilla extract.

Soak & Serve:

Poke a few holes in the warm cake with a skewer or fork, then pour the hot toffee sauce over the top, allowing it to soak into every bite. Save a little extra sauce to drizzle over individual servings for that final touch of decadence!

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Serving Suggestions

• Serve warm with vanilla ice cream, custard, or a generous swirl of whipped cream.
• Garnish with a sprinkle of chopped pecans or crystallized ginger for added texture and spice.
• This dessert keeps well in the fridge for up to 5 days—simply reheat in the microwave before serving.

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Tips for Success

• Use room temperature ingredients for a smooth batter.
• For a deeper molasses flavor, try swapping brown sugar for dark brown sugar.
• Want extra warmth? Add a pinch of ground cloves or allspice to the batter.

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Recipe Summary

• Prep Time: 20 minutes
• Bake Time: 30–40 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: ~350 kcal per serving

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Why You’ll Love This Recipe

This cake is more than just dessert—it’s a nostalgic experience. The combination of sweet dates, warm ginger, and luscious toffee makes it a showstopper for holidays, winter gatherings, or anytime you want to feel wrapped in a culinary hug. Whether you grew up calling it a “pudding” or simply think of it as cake, one bite of this will transport you straight to a cozy kitchen filled with laughter and love.

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