This sticky toffee gingerbread combines two classics! Here, a gingerbread loaf cake meets sticky toffee sauce to make a next level dessert!
This post contains affiliate links. I may earn a small commission if you make a purchase using these links, at no extra cost you. For more information, click here.
Gingerbread & Sticky Toffee Pudding Combined
For this dessert, we’re making a classic sticky toffee sponge but making the cake batter with two types of ginger & a generous amount of black treacle. It is then baked in a loaf tin, left to mature overnight then sliced thick & served with a rich, buttery toffee sauce. Next level stuff!
An insanely good dessert to serve not just at Christmas but any time of the year! Served with a scoop of homemade vanilla ice cream, this really is hard to beat.
If you like sticky toffee pudding & gingerbread, this is the dessert for you!
What You’ll Need
To make 8 generous portions…
Gingerbread Loaf Cake
- Pitted Dates (140g)
Often used in sticky toffee pudding. These add sweetness & moisture to our sponge. If you haven’t got any dates, prunes could be used instead.
- Crystallised Ginger (15g)
Used in the date puree for an extra kick of ginger flavour. If you haven’t got any, add an extra half teaspoon of ground ginger into the batter.
- Bicarbonate Of Soda (1 tsp)
This helps our cake rise but also helps break down the dates, making them easier to blitz into a puree.
- Unsalted Butter (100g, Plus 15g For Piping On Top)
The butter in the cake batter is creamed together with sugar. Before baking, we’re also going to be piping a line of butter down the middle of the tin, to control how the cake cracks in the oven. You’ll need to use softened butter for both.
- Light Brown Sugar (120g)
This adds a deeper, caramelised flavour to our gingerbread cake.
- Large Eggs (2)
You’ll need two large eggs for the cake batter.
- Black Treacle (75g)
This adds a deep, molasses flavour to our gingerbread.
- Plain Flour (200g)
For more control on how our cake rises, we’re using plain flour & baking powder instead of self raising flour. Make sure to sift the flour, to prevent any lumps forming in the batter.
- Baking Powder (1¾ tsp)
Used to make our cake rise.
- Ground Ginger (1½ tsp)
We’re using ground ginger in our batter for a good kick of spice.
- Ground Cinnamon (1 tsp)
Used alongside the ground ginger for extra flavour. If you like, you could grate some nutmeg into the batter as well.
- Table Salt (½ tsp)
Added for flavour. Using unsalted butter allows us to control the salt content of our cake.
- Buttermilk (80g)
Adding buttermilk to our gingerbread cake gives it a moist, tender crumb. It also reacts with the bicarb, which makes the cake rise in the oven.
- Double/Heavy Cream (400g)
Double cream has a high fat content so makes our sauce super rich!
- Unsalted Butter (130g)
Also adds richness. Using unsalted butter allows us to control the salt content of our sauce.
- Dark Brown Sugar (150g)
We’re using dark brown sugar for a deep, caramelised toffee flavour. Feel free to use light brown sugar if you’d prefer.
- Golden Syrup (100g)
Golden syrup is used for sweetness & flavour. If you haven’t got any, you could use corn syrup, honey or malt syrup but keep in mind that it will change how the sauce tastes.
- Vanilla Paste (1 tsp)
We’re adding in vanilla paste for extra flavour. You can leave this out if you haven’t got any, the sauce will still taste great!
- Fine Sea Salt (¼ tsp)
A small amount of sea salt makes all the difference to the flavour of our sauce!
How To Make Sticky Toffee Gingerbread
The full, printable recipe card for this gingerbread can be found at the bottom of this post!
Gingerbread Loaf Cake
Before making the sponge, you’ll need to preheat an oven to 170°c/150°c fan (338°f/302°f) & line a 2lb loaf tin with baking parchment or a loaf tin liner.
Step 1 – Soaking The Dates
First, we need to soak the dates for the gingerbread cake. To do this, we roughly chop up pitted dates & crystallised ginger then place into a bowl with bicarbonate of soda & boiling water. This then left to soak for 10-15 minutes, whilst we make the batter.
Step 2 – Making The Cake Batter
Now to make the gingerbread cake batter. First, we beat softened butter & light brown sugar in a stand mixer until it is light & fluffy. We then beat in the eggs, followed by the black treacle.
Next, we blitz the soaked dates up with a stick blender to make a smooth puree. We also sift together the flour, baking powder, salt & spices.
To finish the batter, we add in half the flour & half of the date puree, mix until just combined then add the rest in with the room temperature buttermilk & mix to combine. The batter then gets poured into our lined loaf tin & a line of softened butter is piped down the middle (this controls where the cake will crack whilst it’s baking).
Step 3 – Baking
To cook the sponge, we bake it in the preheated oven for 45-50 minutes, until it is well risen & a skewer inserted into the middle comes out clean. We then leave the cake in the tin for 5 minutes, to cool slightly then carefully transfer to a cooling rack.
Once completely cooled, we pop the cake into an airtight container (or wrap it in clingfilm) & leave overnight, to allow the flavours to mature.
This toffee sauce is super easy to make! Simply place double/heavy cream, dark brown sugar, butter & golden syrup into a saucepan then set over a low heat & cook until the butter & sugar have melted/dissolved.
Next, we increase the heat to medium-high & boil the sauce for 2 minutes. We then remove the sauce from the heat & stir in sea salt & vanilla paste.
Sticky Toffee Gingerbread Tips & Tricks
- Let the gingerbread mature overnight in an airtight container. This amplifies the ginger flavours, making this dessert even better!
- Cover the slices of cake in toffee sauce before reheating to make it extra sticky.
- Blitz crystallised ginger into the date puree, for extra ginger flavour.
- Make sure not to over bake the sponge. Once cooked, a skewer inserted into the middle will come out clean. This will take around 45 minutes in the oven.
- Pipe a line of softened butter down the centre of the cake batter before baking, to control how the cake cracks on top.
- Stir sea salt & vanilla paste into the cooked toffee sauce, for extra flavour!
How To Reheat
To warm the sponge up, you can either use an oven or a microwave. To use an oven, place gingerbread slices into an ovenproof dish then add a spoonful of toffee sauce on top of each one. Cover the dish with foil then bake at 170°c/150°c fan (338°f/302°f) for 5-10 minutes.
To use a microwave, place a slice of sponge onto a plate, spoon on the toffee sauce then microwave on high for 30-40 seconds.
To warm any extra toffee sauce up, either heat it up in a saucepan, over a medium heat or microwave on high, in a jug. Make sure the sauce is piping hot before serving.
What To Serve With Sticky Toffee Gingerbread
You can eat sticky toffee pudding on its’ own but I’d recommend serving it with a scoop of ice cream, a drizzle of double cream or even a dollop of clotted cream. This addition of extra dairy helps cut through the sweetness of the sponge & toffee sauce.
When making this recipe, I served mine with a scoop of my homemade vanilla ice cream.
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
More Recipes To Try!
- Vanilla Ice Cream
- Chocolate Orange Fondants
- Baileys Vanilla Rice Pudding
- Amaretto Tiramisu
- Apple & Walnut Strudel
- Raspberry Ripple Stracciatella
- Halva Ice Cream
- Vanilla Panna Cotta & Roasted Strawberries
- Brown Butter & Miso Treacle Tart
- Barbecue Banana Custard
If you have enjoyed this sticky toffee gingerbread recipe, it would mean a lot if you could leave a review & rating!
Sticky Toffee Gingerbread
- Stand Mixer
- Stick Blender
- 2lb/900g Loaf Tin
- Loaf Tin Liner
- Piping Bag
Gingerbread Loaf Cake
- 140 g Pitted Dates
- 15 g Crystallised Ginger See Notes
- 1 tsp Bicarbonate Of Soda
- 175 ml Boiling Water
- 100 g Unsalted Butter Softened – For The Batter
- 120 g Light Brown Sugar
- 2 Large Eggs At Room Temperature
- 75 g Black Treacle
- 200 g Plain Flour
- 1¾ tsp Baking Powder
- 1½ tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Table Salt
- 80 g Buttermilk At Room Temperature
- 15 g Unsalted Butter Softened – To Pipe A Line On Top
- 400 g Double/Heavy Cream
- 130 g Unsalted Butter
- 150 g Dark Brown Sugar
- 100 g Golden Syrup
- 1 tsp Vanilla Paste
- ¼ tsp Fine Sea Salt
Gingerbread Loaf Cake
- Preheat an oven 170°c/150°c fan (338°f/302°f).
- Line a 2lb loaf tin with baking parchment (or use a loaf tin liner) then set aside.
- Roughly chop up the dates & ginger (if using) then place into a bowl. Add in the bicarbonate of soda & boiling water then leave to soak for 10-15 minutes, to soften.
- Next, sift the flour, baking powder, ginger, cinnamon & salt into a bowl then set aside.
- Place the softened butter & sugar into the bowl of a stand mixer then use the paddle attachment to beat until light & fluffy. This will take around 5 minutes on a medium speed.
- With the mixer still running on a medium speed, beat in the eggs one at a time then mix in the treacle.
- Next, blitz the soaked dates up with a stick blender, to make a puree.
- Add in half of the flour & half of the date puree into the batter & mix until just combined.
- Scrape down the sides of the bowl with a spatula then add in the remaining flour, dates & the buttermilk. Mix until just combined.
- Transfer the cake batter to the lined loaf tin then pipe a thin line of softened butter down the middle.
- Bake in the preheated oven for 45-50 minutes. Once cooked, a skewer inserted into the middle will come out clean.
- Let the cake cool in the tin for 5 minutes then carefully transfer to a cooling rack & leave to cool completely. Once cool, place the cake into an airtight container (or wrap in clingfilm), leave to mature overnight then cut into thick slices.
- Place the cream, sugar, butter & golden syrup into a medium sized saucepan then place over a low heat.
- Cook until the butter has melted & the sugar has dissolved, stirring regularly then increase the heat to medium-high & bring to the boil. Cook for 2 minutes then remove from the heat.
- Stir in the vanilla paste & salt then leave to cool. Refrigerate until needed.
- Preheat an oven to 170°c/150°c fan (338°f/302°f).
- Place the slices of cake into a heatproof dish then add a spoonful of toffee sauce on top of each.
- Cover the dish with foil & reheat in the oven for 5-10 minutes, until piping hot. Alternatively, heat individual portions of sponge & sauce in a microwave, on a plate.
- Whilst the sponge is being reheated, warm some extra toffee sauce up (either in a pan on the stove, or in a jug in a microwave).
- To serve, place the slice of sponge onto plates then pour over some extra toffee sauce. Serve with a scoop of ice cream or a drizzle of pouring cream.