Sticky Gingerbread Pudding

There’s something about the warm, spicy aroma of gingerbread that wraps you up in comfort like your coziest blanket. Now imagine that in pudding form, rich and sticky, soaked in luscious toffee sauce and crowned with a touch of ginger crunch. That’s exactly what this Sticky Gingerbread Pudding is a dessert that feels like home in every bite. It’s soft, warmly spiced, and impossibly indulgent.

Behind the Recipe

I remember the first time I made this pudding. It was a cold December evening, and I wanted something that felt like the holiday spirit itself. The scent of ginger, cinnamon, and cloves filled the kitchen, and when the sauce hit the warm sponge, it turned into pure magic. Ever since, it’s become a winter staple in my kitchen, perfect for gatherings or a quiet treat after dinner.

Recipe Origin or Trivia

Sticky Gingerbread Pudding takes inspiration from classic British sticky toffee pudding, but with a spiced twist. Traditional sticky toffee pudding is made with dates and a light sponge drenched in toffee sauce, but this version leans into the warmth of gingerbread spices. The use of molasses and ground ginger gives it depth, while the toffee sauce adds a silky richness that coats every bite.

Why You’ll Love Sticky Gingerbread Pudding

This pudding is the ultimate comfort dessert, but it’s also versatile and surprisingly easy to make. Here’s why it deserves a spot in your dessert rotation:

Versatile: Perfect for holidays or weeknight indulgence, and works with various toppings.
Budget-Friendly: Uses pantry staples like flour, sugar, molasses, and spices.
Quick and Easy: No fancy techniques, just simple mixing and baking.
Customizable: Try adding orange zest, chocolate chips, or even a hint of nutmeg.
Crowd-Pleasing: The rich aroma and gooey texture are always a hit.
Make-Ahead Friendly: Bake the sponge in advance and reheat with sauce.
Great for Leftovers: Warmed up the next day, it’s just as delicious.

Chef’s Pro Tips for Perfect Results

Want that pudding to be tender, rich, and utterly unforgettable? Here are a few insider tips:

1. Use blackstrap molasses or dark treacle for that deep gingerbread flavor.
2. Don’t overmix the batter gentle stirring keeps the sponge light.
3. Pour the sauce on while the pudding is still warm so it soaks in.
4. Add a pinch of sea salt to the sauce to balance the sweetness.
5. Serve with a scoop of vanilla ice cream for the ultimate contrast in temperature and texture.

Kitchen Tools You’ll Need

This recipe doesn’t demand anything fancy, but here’s what you’ll need for smooth sailing:

Mixing bowls: For combining dry and wet ingredients.
Whisk: Helps distribute the spices evenly.
Saucepan: To simmer that gorgeous toffee sauce.
Baking dish or ramekins: Either works well, depending on how you want to serve.
Spatula: For folding in ingredients gently.

Ingredients in Sticky Gingerbread Pudding

Every element in this recipe plays a part in making it moist, spicy, and decadently sweet.

1. All-Purpose Flour: 1½ cups Provides the base structure of the pudding.
2. Baking Soda: 1 teaspoon Helps the sponge rise and stay fluffy.
3. Ground Ginger: 2 teaspoons Delivers the signature warmth.
4. Ground Cinnamon: 1 teaspoon Adds a cozy layer of spice.
5. Ground Cloves: ¼ teaspoon Deepens the flavor with an earthy undertone.
6. Brown Sugar: ¾ cup Gives moisture and a slight caramel note.
7. Egg: 1 large Binds the ingredients and adds richness.
8. Molasses: ½ cup Intensifies the gingerbread flavor.
9. Unsalted Butter: ½ cup, melted Keeps the pudding moist and buttery.
10. Milk: 1 cup Loosens the batter and adds tenderness.
11. Vanilla Extract: 1 teaspoon Enhances overall aroma.

For the Toffee Sauce:

12. Heavy Cream: ¾ cup Makes the sauce silky smooth.
13. Brown Sugar: ½ cup Sweetens and deepens the caramel notes.
14. Unsalted Butter: 4 tablespoons Creates a luscious, glossy finish.
15. Salt: a pinch Balances the sweetness beautifully.

Ingredient Substitutions

Ran out of something or want to make it your own? Here are a few handy swaps:

Molasses: Maple syrup or dark honey (note: flavor will be milder).
Milk: Oat milk or almond milk for a dairy-free version.
Brown Sugar: Coconut sugar or white sugar with a bit of molasses.
Butter: Vegan butter for a plant-based option.

Ingredient Spotlight

Molasses: This thick, dark syrup is the soul of gingerbread. It adds intense depth, a slightly bitter edge, and a moist texture to the pudding.

Ground Ginger: Not just spicy, ground ginger offers warmth, brightness, and a nostalgic feel that defines the entire dessert.

Instructions for Making Sticky Gingerbread Pudding

We’re diving right into the cozy zone. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Grease your baking dish or ramekins.
2. Combine Ingredients:
   In one bowl, whisk together flour, baking soda, and spices. In another, mix brown sugar, egg, molasses, melted butter, milk, and vanilla. Combine the wet and dry ingredients gently until just mixed.
3. Prepare Your Cooking Vessel:
   Pour the batter into the greased dish or ramekins, filling them about two-thirds of the way.
4. Assemble the Dish:
   Smooth the tops and tap the dish lightly on the counter to release air bubbles.
5. Cook to Perfection:
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Finishing Touches:
   While the pudding bakes, make the toffee sauce by simmering cream, brown sugar, butter, and salt in a saucepan over low heat until thickened.
7. Serve and Enjoy:
   Pour warm sauce over freshly baked pudding, top with chopped crystallized ginger, and serve immediately.

Texture & Flavor Secrets

This dessert is all about contrast and richness. The sponge is soft and slightly dense with a tender crumb, while the sauce is velvety and luxurious. The spicy-sweet flavors come through bold and bright, and the chopped ginger on top adds a satisfying chew.

Cooking Tips & Tricks

Let’s make sure it comes out perfect every time:

• Always use room temperature ingredients for better mixing.
• Let the sauce cool slightly before pouring so it thickens just enough.
• Warm leftovers in the microwave with a spoonful of sauce for next-day magic.

What to Avoid

Mistakes happen, but we can prevent them:

• Don’t overbake the pudding will dry out.
• Avoid overmixing the batter it will make the sponge tough.
• Don’t skip the sauce it’s half the magic!

Nutrition Facts

Servings: 6
Calories per serving: 420

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

You can easily bake the sponge a day in advance and store it covered at room temperature. The sauce can be made ahead too just reheat gently. Leftovers keep well in the fridge for 3 days. To freeze, wrap individual puddings and store up to a month. Thaw and reheat with fresh sauce for best results.

How to Serve Sticky Gingerbread Pudding

Serve warm with a generous drizzle of sauce and a scoop of vanilla ice cream or whipped cream. A sprinkle of crushed candied ginger or toasted pecans adds a lovely crunch.

Creative Leftover Transformations

• Mini Trifles: Layer with whipped cream and crumbled cookies in a glass.
• Gingerbread Parfait: Chop and mix with vanilla yogurt and granola.
• Toffee Sundae: Top pudding chunks with ice cream and leftover sauce.

Additional Tips

• Warm your plate before serving to keep the pudding toasty longer.
• Add a pinch of cardamom for a unique spice profile.
• Double the sauce if you love it extra gooey trust me, it’s worth it.

Make It a Showstopper

Serve the pudding on elegant dessert plates with a drizzle of sauce poured tableside. Garnish with a few curls of candied orange peel for visual flair. A dusting of powdered sugar never hurts either.

Variations to Try

• Sticky Chocolate Gingerbread: Add chocolate chips to the batter.
• Orange Ginger Pudding: Mix in orange zest and juice for brightness.
• Spiked Sauce: Use spiced apple cider in place of cream for a festive twist.
• Vegan Version: Use flax egg, plant-based milk, and vegan butter.
• Nutty Gingerbread: Fold in chopped walnuts or pecans.

FAQ’s

Q1: Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Q2: Can I skip the molasses?
You can substitute with dark honey or maple syrup, but the flavor will change.

Q3: How do I reheat leftovers?
Microwave for 30 seconds or warm in the oven at 300°F for 10 minutes.

Q4: Can I freeze the pudding?
Yes, it freezes well. Just thaw and reheat with sauce.

Q5: Is it okay to use light brown sugar?
Yes, though dark brown sugar gives a richer flavor.

Q6: What size ramekins should I use?
6-ounce ramekins work best.

Q7: Can I make this in a muffin tin?
Absolutely. Just reduce baking time by 5–7 minutes.

Q8: Can I double the recipe?
Yes, just use a larger baking dish and extend the baking time slightly.

Q9: Is the sauce too sweet?
You can reduce sugar slightly or add more salt to balance it.

Q10: Can I make this without eggs?
Yes, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.

Conclusion

Sticky Gingerbread Pudding is more than dessert it’s a warm, spiced hug in every spoonful. Rich, gooey, and packed with holiday flavor, it’s a treat that brings everyone back for seconds. Trust me, you’re going to love this.

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