Sticky Date Gingerbread Pudding

Unleash the magic of the season with our Sticky Date Gingerbread Cake, a cosy blend of sweet dates and festive spices that will transport your taste buds to a winter wonderland. This soft, fluffy cake is drizzled with a gooey ginger-spiced caramel sauce that’s irresistible with a dollop of whipped cream or vanilla ice cream. Perfect for Christmas celebrations, this pudding-like dessert combines the best of sticky date pudding and gingerbread, making it an unforgettable holiday treat.

Christmas, Gingerbread, sticky date pudding, pudding, oven baked, dessert, cake, light and fluffy, simple recipe, easy recipe, Christmas,

Dessert

Australian, American

Yield: 8

Author: Ange Zahn

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Sticky Gingerbread Pudding

Indulge in this moist and moreish gingerbread pudding. A beautiful fusion of flavours, where sticky date pudding meets the Christmas classic gingerbread. A festive pudding drizzled with a spiced butterscotch sauce is the perfect addition for any Christmas celebration.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

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Ingredients

Gingerbread Pudding

• 250g dates, pitted
• 1 cup boiling hot water
• 2 teaspoons bicarbonate of soda
• 1 cup brown sugar, firmly packed
• 100g unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla
• 1 ½ cups SR flour, sifted
• 1 tablespoon ginger
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• Pinch salt

Spiced Butterscotch Sauce

• 300ml thickened cream
• 1 cup brown sugar, firmly packed
• 125g unsalted butter
• 1 teaspoon vanilla
• Pinch salt
• 3 teaspoons ginger spice

Instructions

Gingerbread Pudding

1. Preheat the oven to 150°C. Grease and line the base of a 20cm round cake pan.
2. Place dates and bicarbonate of soda into a bowl or jug. Pour over boiling water. Allow to stand for 10 minutes, whilst you prepare the rest of the ingredients.
3. Using an electric mixer, beat butter and sugar until pale and creamy. Add the vanilla and eggs, 1 at a time, beating well after each addition.
4. Put the dates, bicarbonate of soda and water into a blender and blitz until combined. Pour the date mixture into the mixing bowl with the creamed butter and sugar.
5. Sift in the flour, spices and salt.
6. Using a large metal spoon or spatula, gently fold through until there are no traces of flour left.
7. Pour the mixture into the prepared cake pan. Bake for 40-50 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in the tin, before turning onto a plate to serve.
8. NB. Check the cake at the 30 minute mark. If it is starting to brown too much on top, cover lightly with some alfoil until the cake has finished cooking.

Spiced Butterscotch Sauce

1. To make the sauce simply combine all of the sauce ingredients in a saucepan over medium-low heat. Cook, stirring often, until sauce comes to the boil. Reduce heat to low. Simmer for 2 minutes.

Notes

To Serve:

Serve single slices of slightly warmed cake and drizzle with sauce.  A scoop of vanilla ice cream added to the pudding is a nice touch.  

Enjoy xx 

🤶 If you are lucky enough to have access to the Gewurzhaus spice range, use 1 tablespoon of their ‘Gingerbread spice’ instead of the ginger, cinnamon, nutmeg and allspice.  Gewurzhaus is a lovely German spice shop based in Melbourne, Australia.  You can purchase their range online.

Nutrition Facts

Calories

740.03

Fat

38.14 g

Sat. Fat

23.67 g

Carbs

98.52 g

Fiber

3.73 g

Net carbs

94.8 g

Sugar

74.71 g

Protein

6.11 g

Sodium

331.47 mg

Cholesterol

144.02 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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