Sticky Gingerbread Pudding
Ingredients
Gingerbread Sponge:
- 1 cup pitted Medjool dates chopped
- 1 cup boiling water
- 1 tsp baking soda
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup dairy-free butter melted
- 1 tsp vanilla extract
- 1 cup plant-based milk almond, soy, or oat
Ginger Toffee Sauce:
- 1 cup light brown sugar
- ½ cup dairy-free butter
- ½ cup canned coconut milk full-fat
- 1 tbsp molasses
- 1 tbsp ground ginger
- 1 tsp vanilla extract
Instructions
Prepare the Gingerbread Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line an 8-inch square baking dish with parchment paper.
- Place the chopped dates in a bowl and pour the boiling water over them. Stir in the baking soda and let it sit for 10 minutes until the dates are soft.
- In a large bowl, whisk together the flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt.
- In another bowl, mix the light brown sugar, granulated sugar, melted dairy-free butter, vanilla extract, and plant-based milk until smooth.
- Add the softened dates along with the soaking liquid to the wet ingredients and blend with an immersion blender until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
Prepare the Ginger Toffee Sauce:
- In a medium saucepan, combine the light brown sugar, dairy-free butter, canned coconut milk, and molasses.
- Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Reduce the heat and simmer for 2-3 minutes, until the sauce thickens slightly.
- Stir in the ground ginger and vanilla extract.
Assemble the Pudding:
- Poke holes all over the surface of the warm sponge with a skewer or fork.
- Pour half of the warm ginger toffee sauce evenly over the sponge, allowing it to soak in.
- Let the pudding sit for a few minutes to absorb the sauce.
Serve:
- Serve the sticky gingerbread pudding warm, with an extra drizzle of the remaining ginger toffee sauce.
- Enjoy this gooey, sweet, and comforting dessert with a scoop of dairy-free ice cream or a dollop of dairy-free whipped cream if desired.
Notes
- Medjool Dates: Ensure the dates are soft and fresh for the best texture and flavor.
- Coconut Milk: Full-fat coconut milk provides the richness needed for the ginger toffee sauce.
- Serving: This pudding is best enjoyed warm and fresh, but can be reheated in the microwave for a gooey treat later.