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Sticky Gingerbread Pudding

Course Dessert

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.