Sticky Gingerbread Sponge Pudding – Rich, Moist & Irresistible
Indulge in the warm, spiced flavors of sticky gingerbread sponge pudding. This rich, moist dessert, topped with buttery toffee sauce, is the perfect cozy treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 8-inch (20 cm) baking dish
- Saucepan
- Spatula
- Toothpick or skewer
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- ½ cup (120ml) molasses or treacle
- ¼ cup (60ml) whole milk
- 1 teaspoon vanilla extract
- ½ cup (100g) brown sugar
- ½ cup (120ml) heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon molasses or treacle
- A pinch of salt
Instructions
- Preparation Steps:Preheat oven to 350°F (175°C) and grease a baking dish.Whisk together flour, baking powder, ginger, cinnamon, nutmeg, and salt.In another bowl, beat butter and sugar until light and fluffy.Add eggs and molasses, mixing until smooth.Gradually add dry ingredients, alternating with milk. Stir in vanilla extract.Pour batter into the baking dish and bake for 30-35 minutes.Meanwhile, make the toffee sauce by heating sugar, cream, butter, molasses, and salt over medium heat. Stir until smooth.Let the pudding cool slightly, then drizzle with warm sauce.Serve with ice cream or whipped cream and enjoy! 🍽️✨
Notes
- Add orange zest for a citrusy twist.
- Replace molasses with golden syrup for a lighter flavor.
- Store leftovers in an airtight container and reheat before serving.