Sticky Toffee Pudding with Ginger and Brazil Nut

Name: Sticky Toffee Pudding with Ginger and Brazil Nut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dates, pitted and chopped; 1 cup water; 2 tablespoons chopped crystallized ginger or 2 tablespoons glace ginger; 1 teaspoon bicarbonate of soda; ¼ cup butter; ⅔ cup superfine sugar; 1 teaspoon pure vanilla essence; 2 eggs; 1 cup self rising flour, divided; ½ cup brazil nut, chopped; ¾ cup firmly packed brown sugar; ⅓ cup butter; 1 cup whipping cream

Servings: persons

1 cup dates, pitted and chopped
1 cup water
2 tablespoons chopped crystallized ginger or 2 tablespoons glace ginger
1 teaspoon bicarbonate of soda
¼ cup butter
⅔ cup superfine sugar
1 teaspoon pure vanilla essence
2 eggs
1 cup self rising flour, divided
½ cup brazil nut, chopped
¾ cup firmly packed brown sugar
⅓ cup butter
1 cup whipping cream

1
Preheat oven to 350 degrees Fahrenheit.
2
Butter and flour a 9 inch diameter spring-form pan and line the bottom with baking paper if desired.
3
Place dates and ginger into a heatproof bowl, sprinkle with bicarbonate of soda, and add the cup of water which has been heated to boiling.
4
Allow the mixture to froth up nicely, then give it a stir.
5
Set aside and leave to cool for five minutes.
6
Cream butter, sugar and vanilla essence with an electric mixer, then add eggs one at a time, beating well after each addition.
7
With a wooden spoon, fold in half the flour, followed by the date mixture, and then the remaining flour.
8
Finally, fold in the chopped Brazil nuts.
9
Spoon mixture into the prepared pan.
10
Bake in oven for 30 to 40 minutes, or until skewer inserted into the middle comes out clean.
11
(Make sure that you test for doneness after 30 minutes.)
12
For the sauce: While stirring, melt the butter with the sugar, then add the whipping cream and bring to the boil.
13
Reduce heat and allow sauce to simmer gently until slightly thickened and syrupy.
14
Serve pudding warm with sauce poured over, accompanied with icecream and extra cream if desired.

919

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dates, pitted and chopped, 1 cup water, 2 tablespoons chopped crystallized ginger or 2 tablespoons glace ginger, 1 teaspoon bicarbonate of soda, and more.

Yes, Sticky Toffee Pudding with Ginger and Brazil Nut falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!