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4 from 3 votes

Date and Ginger Sticky Toffee Puddings with Brandy Toffee Sauce

The ultimate dessert – these date and ginger toffee puddings smothered with brandy toffee sauce are totally irresistible!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 6
Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the toffee sauce

  • 100 ml | 3.5fl oz double cream
  • 60 g | 2oz soft light brown sugar
  • 25 g | 1oz dark soft brown sugar
  • 80 g | 3oz unsalted butter cubed
  • 1 tbsp brandy or dark rum
  • Pinch salt

For the puddings

  • 150 g | 5oz pitted soft dates chopped small
  • 2 globes stem ginger chopped very small
  • 175 ml | 6fl oz boiling water
  • 1 tsp bicarbonate of soda
  • ––––
  • 175 g | 6oz self raising flour
  • 150 g | 5oz soft light brown sugar
  • 75 g | 3oz unsalted butter at room temperature
  • 2 medium eggs lightly beaten
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • generous pinch ground cloves
  • 12 pecans to decorate optional

Instructions

  • Make the toffee sauce: put all the ingredients in a small saucepan and stir over low heat until the butter has melted and the sugar has dissolved.
  • Once the sauce is bubbling a little stir in the brandy and cook for a minute or two until it is syrupy. Transfer to a small jug.
  • Preheat the oven to 160C (325F). Grease 6 mini pudding moulds with butter and dust with flour shaking off any excess. Alternatively grease a silicone muffin tin.
  • Place the chopped dates, stem ginger and bicarbonate of soda in a bowl. Pour the boiling water in the bowl and let it stand for 5 minutes. The soda will bubble a little bit.
  • Transfer to a Vitamix or food processor and pulse briefly until you have a sticky pulp.
  • In a stand mixer, whip the butter and sugar until fluffy, scraping the bottom and sides of the bowl and beating again.
  • Add the eggs and a tablespoon of the flour and beat together until incorporated.
  • Sift the rest of the flour and all the spices over the bowl and mix them in with a spoon. Fold in the date and ginger pulp and mix it in.
  • Divide among the moulds filling 2/3 of the way up. Tap the moulds on your countertop then place on a heavy tray and bake for 20-25 minutes or until the puddings are firm and risen and a skewer inserted in the centre comes out clean.
  • Cool on a wire rack for 5 minutes then carefully tap out of the moulds. You may need to level the bottoms so that the stand up straight.
  • Serve while still warm with plenty of the toffee sauce poured over each pudding. Decorate with a couple of pecans per pudding if you like.