CTV Recipes
Search Recipes
Gingerbread sticky toffee pudding
.jpg.transform/1200w/img.jpg)
Ingredients
GINGERBREAD COOKIES
- 10 tablespoons unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 2/3 cup molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract, pure
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
CAKE
- 1 cup boiling water
- 23 dates, chopped well
- 1 teaspoon baking soda
- 1/2 cup salted butter
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1 teaspoon fresh ginger, minced
- 3 large eggs
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground cinnamon
TOFFEE SAUCE
- 1 cup butter (2 sticks)
- 1 cup brown sugar, packed
- 1/2 cup molasses
- 1 cup cream
- 1 teaspoon salt
- Pecans, chopped
- Crumbled gingerbread cookies
Directions
GINGERBREAD COOKIES
- In a stand mixer, beat the butter for one minute on medium speed until completely smooth and creamy. Then, add brown sugar and molasses and beat on medium high speed until combined and creamy-looking.
- Beat in egg and vanilla on high speed for two full minutes. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves together until combined. On low speed, slowly mix into the wet ingredients until combined.
- Divide dough in half and place each onto a large piece of plastic wrap. Wrap each up tightly and pat down to create a disc shape.
- Roll out the disc until 1/4-inch thick and cut into shapes. Place shapes 1-inch apart on prepared baking sheets. Re-roll dough scraps until all the dough is shaped. Repeat with remaining disc of dough.
- Place on baking sheet(s) and put into oven for about nine to ten minutes.
PUDDING
- Have water already boiling on the stove and oven preheated to 350 F while chopping dates. Grease and flour a 9-cup baking pan.
- Add the chopped dates to a medium bowl and sprinkle with 1 teaspoon baking soda. Pour 1 cup of boiling water over the top of dates. Stir, and then set aside.
- In stand mixer, cream the butter together with the brown sugar, molasses and fresh ginger.
- Add the eggs one at a time, beating well after each egg.
- Add 2 cups of flour, baking powder, salt and all the spices. Beat into the batter until barely combined, scraping the sides and bottom.
- After this, add date mixture to the batter and stir until combined.
- Place into oven and bake at 350F for about 33-35 minutes.
TOFFEE SAUCE
- In a medium saucepan, combine 1 cup butter, 1 cup brown sugar, 1/2 cup molasses, and 1 cup cream. Melt over medium low heat. Stir occasionally until bubbles appear in the center. Continue cooking at a low simmer for about 15 minutes, until the sauce has thickened and coats the back of a spoon.
- Garnish with crushed gingerbread cookies and whipped cream
