There’s nothing quite like the cozy warmth of freshly baked Sticky Gingerbread Sponge Pudding wafting through your kitchen. The rich aroma of spices like cinnamon and ginger instantly transports me back to holiday gatherings, where laughter and love are served alongside dessert. This recipe came to life during a chilly afternoon, when I found a forgotten stash of medjool dates in my pantry, waiting to add their natural sweetness to the celebration.
Unlike your typical desserts, this sticky gingerbread pudding draws you in with its perfect balance of moisture and spice, creating a melt-in-your-mouth experience that feels both indulgent and homey. Best of all, it only takes a little over an hour from start to finish—making it an ideal solution for those evenings when you crave something sweet but don’t want to fuss too much in the kitchen.
Whether served warm with a scoop of vanilla ice cream or drizzled with rich toffee sauce, this treat is bound to impress and soothe, bringing people together around the table. Ready to join me on this delicious adventure? Let’s dive in and make some memories!
Why is Sticky Gingerbread Sponge Pudding so special?
Heavenly Texture: The combination of moist sponge and rich toffee sauce creates an unforgettable bite.
Warm, Cozy Spices: Infused with ginger and cinnamon, this dessert brings a comforting homey feel to any gathering.
Quick and Easy: With just 30 minutes of prep, you’ll have a show-stopping dessert ready to impress your friends.
Versatile Delight: Whether drizzled with warm toffee or served with ice cream, it suits any occasion.
Crowd-Pleaser: Perfect for potlucks or cozy dinners, everyone will be asking for seconds!
Unique Twist: Incorporating Medjool dates not only adds sweetness but also a deeper flavor profile.
Sticky Gingerbread Sponge Pudding Ingredients
For the Pudding
• Medjool dates – adds natural sweetness and moisture, perfect for your sticky gingerbread sponge pudding.
• Salted butter – enhances richness and flavor; you can substitute with unsalted if preferred.
• Boiling water – softens the dates, helping to create a smooth batter.
• Brown sugar – preferably dark for a deeper flavor, balances the spices beautifully.
• Granulated sugar – adds sweetness without overpowering the rich flavors.
• Molasses – provides a robust sweetness and a touch of earthiness.
• Buttermilk – adds tang and moisture; can be replaced with yogurt mixed with a splash of milk.
• Greek yogurt – contributes creaminess and a slight tang; substitute with sour cream if needed.
• Eggs – essential for binding; ensure they’re at room temperature for better mixing.
• Vanilla extract – enhances overall flavor, making the pudding feel more indulgent.
• All-purpose flour – the essential base for your pudding structure.
• Baking soda and baking powder – helps the pudding rise, giving it that fluffy texture.
• Salt – balances the sweetness, enhancing all flavors.
• Cinnamon, ground ginger, nutmeg, and cloves – create the signature warm spice blend that makes this pudding special.
For the Toffee Sauce
• Brown sugar – light or dark works well; it adds sweetness and depth to the sauce.
• Salted butter – lends creaminess and richness to your toffee sauce.
• Heavy cream – brings a luxurious texture; can be swapped with half-and-half for a lighter version.
• Maple syrup – adds a subtle, unique flavor; feel free to replace with honey if desired.
• Allspice – enhances the sauce with additional warm spices; optional but recommended.
• Large pinch of salt – brightens the flavors and balances sweetness.
• Vanilla extract – adds warmth and complexity to the sauce for that extra touch.
Get ready to savor this incredible sticky gingerbread sponge pudding!
How to Make Sticky Gingerbread Sponge Pudding
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Preheat: Start by preheating your oven to 350°F. Grease a 9×9” baking pan with butter and line it with parchment paper for easy removal later.
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Combine: In a measuring cup or medium bowl, mix the chopped dates with melted butter. Pour boiling water over them, stir, and let the mixture sit for about 10 minutes to soften.
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Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Setting this aside will help ensure an even distribution of flavors.
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Blend Dates: Once softened, pour the date mixture into a blender or use an immersion blender to blend until it forms a smooth paste. This is where the magic begins!
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Mix Wet Ingredients: In a large bowl, combine the date paste, both types of sugar, molasses, buttermilk, Greek yogurt, eggs, and vanilla. Whisk until everything is well combined, creating a rich batter.
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Combine Mixtures: Gradually add the dry ingredients to your wet mixture. Mix until just combined; be careful not to overmix, or your pudding may become dense.
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Pour the Batter: Transfer the batter into the prepared pan and spread it into an even layer with a spatula.
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Bake: Place the pan in the oven and bake for 48-53 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
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Cool: After baking, remove from the oven and let it cool for 10-15 minutes. This helps enhance the flavors and texture.
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Prepare Toffee Sauce: In a medium pot over medium heat, melt the brown sugar and butter together. Bring to a gentle simmer, stirring occasionally for about 5-7 minutes until it thickens slightly.
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Finish the Sauce: Lower the heat, whisk in the heavy cream, maple syrup, and allspice. Let it simmer for another 1-2 minutes, then remove from the heat and stir in a pinch of salt and vanilla.
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Poke and Pour: Use a skewer or fork to poke holes all over the surface of the gingerbread cake. Pour 3/4 of the warm spiced toffee sauce over the top, letting it soak in.
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Cut and Serve: Slice the sticky gingerbread sponge pudding into 9 or 16 squares. Serve warm with a scoop of vanilla ice cream and drizzle extra toffee sauce on top if desired.
Optional: Top with chopped nuts for an extra crunchy texture.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Sticky Gingerbread Sponge Pudding are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance—simply combine the wet and dry ingredients, then store the batter covered in the refrigerator. To maintain that delightful taste and texture, it’s best to bake the pudding fresh when you’re ready to serve. Additionally, the toffee sauce can be made and refrigerated for up to 3 days; just reheat it gently on the stovetop before serving. With these make-ahead tips, you’ll have a cozy dessert ready in no time, allowing you to enjoy sweet moments with loved ones without the fuss!
How to Store and Freeze Sticky Gingerbread Sponge Pudding
Room Temperature: Allow the pudding to cool completely before storing at room temperature for up to 2 days, loosely covered to maintain moisture.
Fridge: Store any leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or oven before serving.
Freezer: Freeze individual portions wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, place the pudding in a microwave-safe dish, cover, and heat in 30-second intervals until warmed through. Drizzle with extra toffee sauce for added indulgence!
What to Serve with Sticky Gingerbread Sponge Pudding?
There’s nothing like the warmth and comfort of a delightful dessert to end a meal on a high note.
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Vanilla Ice Cream: The creamy sweetness perfectly complements the rich flavors of the pudding, providing a cooling contrast to the warmth.
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Spiced Whipped Cream: A dollop of lightly spiced whipped cream adds an airy texture that melts beautifully into the warm pudding.
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Chai Tea: The aromatic spices in chai tea elevate the flavors of the gingerbread, making it a cozy sipping companion.
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Caramel Sauce: Drizzling some extra caramel on top enhances sweetness, making each bite even more indulgent.
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Fresh Fruit Salad: Bright, juicy fruits add a refreshing contrast, cutting through the richness of the pudding while providing a burst of flavor.
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Nutty Granola: Sprinkling some granola on top introduces crunch, giving a delightful contrast to the soft pudding and making every bite exciting.
Indulging in these pairings creates a memorable dessert experience, perfect for gatherings or cozy nights in!
Sticky Gingerbread Sponge Pudding Variations
Feel free to play around with this recipe and make it your own—your taste buds will thank you!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend to enjoy this pudding without the gluten. Just be sure to check the blend for proper texture!
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Vegan: Swap eggs for flax eggs and use almond milk instead of buttermilk for a plant-based version that’s equally delicious. The spices will still shine through!
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Spiced Up: Add a pinch of cayenne pepper or jalapeño powder to the batter for a surprising kick that perfectly balances the sweetness.
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Add Nuts: Fold in chopped nuts like walnuts or pecans for extra crunch and a delightful new texture. The nuttiness will enhance the earthiness of the pudding.
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Fruit Twist: Incorporate diced apples or pears into the batter for a fruity surprise that pairs beautifully with the spices. This will add delightful moistness!
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Decadent Caramel: Drizzle homemade caramel sauce over the top instead of toffee for a richer flavor profile—simply divine!
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Chocolate Lovers: Mix in mini chocolate chips for a luxurious, gooey addition that pairs wonderfully with ginger’s heat. Each bite will feel like a decadent adventure!
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Syrup Variety: Experiment with different syrups like agave or honey instead of maple syrup in the sauce for a distinct taste that can change the whole experience.
Expert Tips for Sticky Gingerbread Sponge Pudding
Use Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature, which helps create a smoother batter and a fluffier texture.
Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense sticky gingerbread sponge pudding.
Date Preparation Matters: Allow the dates to soak long enough in boiling water to soften. This step is crucial for achieving a smooth paste that melds beautifully into the batter.
Monitor Baking Time: Ovens can vary; keep an eye on your pudding towards the end of the baking time. A toothpick should come out clean or with a few moist crumbs for perfect doneness.
Enjoy Warm: This sticky gingerbread sponge pudding is best served warm. Allow it to soak in the toffee sauce for maximum flavor and moisture.
Sticky Gingerbread Sponge Pudding Recipe FAQs
How do I choose the best Medjool dates?
Absolutely! When selecting Medjool dates, look for those that are plump and shiny, with a deep brown color. Avoid any that have dark spots all over or feel overly dry. They should be soft to the touch and have a rich caramel-like sweetness, perfect for your Sticky Gingerbread Sponge Pudding.
What is the best way to store leftover pudding?
Very! To keep your leftover sticky gingerbread sponge pudding fresh, allow it to cool completely, then store it in an airtight container in the fridge for up to 5 days. Ensure it’s covered loosely if you prefer room temperature storage, but for longer freshness, the fridge is the way to go.
Can I freeze sticky gingerbread sponge pudding?
Absolutely! To freeze, wrap individual portions tightly in plastic wrap, then in foil to prevent freezer burn. This method allows the portions to last up to 3 months. When you’re ready to enjoy, just thaw in the fridge overnight and reheat gently in the microwave or oven.
What should I do if my pudding is dense?
Oh no! If your sticky gingerbread sponge pudding turns out dense, it may be due to overmixing the batter. Remember to mix just until everything is combined. If you notice this issue, consider adding an additional egg to help lighten the texture. Be sure your baking powder and baking soda are fresh, as old leavening agents can also cause this problem.
Is this recipe suitable for people with nut allergies?
The great news is that this sticky gingerbread sponge pudding doesn’t contain nuts! However, if you choose to serve it topped with chopped nuts for extra crunch, be sure to inform any guests with nut allergies to avoid any complications. Enjoy this warm treat worry-free!
Irresistible Sticky Gingerbread Sponge Pudding You’ll Love
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Grease a 9x9” baking pan with butter and line it with parchment paper.
- In a bowl, mix the chopped dates with melted butter. Pour boiling water over them, stir, and let sit for about 10 minutes.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- Blend the date mixture into a smooth paste.
- In a large bowl, combine the date paste, both sugars, molasses, buttermilk, Greek yogurt, eggs, and vanilla. Whisk until well combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Transfer the batter into the prepared pan and spread it evenly.
- Bake for 48-53 minutes until the top is golden brown and a toothpick comes out clean.
- Let it cool for 10-15 minutes.
- In a pot over medium heat, melt the brown sugar and butter together, simmering for about 5-7 minutes.
- Whisk in the cream, maple syrup, and allspice, letting it simmer for 1-2 minutes.
- Stir in a pinch of salt and vanilla after removing from heat.
- Poke holes in the surface of the pudding and pour 3/4 of the toffee sauce over it.
- Slice into squares and serve warm with a scoop of vanilla ice cream and extra toffee sauce.
