Sticky Gingerbread Pudding Recipe

Sticky Gingerbread Pudding is the ultimate winter comfort dessert — warm, aromatic, and irresistibly indulgent. This pudding captures the essence of the holiday season with its deep molasses sweetness, fragrant spices, and a tender, moist texture drenched in a rich toffee or caramel sauce.

The combination of ginger, cinnamon, and cloves fills the kitchen with a cozy, nostalgic aroma that feels like a warm hug on a cold day.

This dessert is a cousin of the famous sticky toffee pudding but infused with the earthy, spicy notes of traditional gingerbread. It’s the kind of dessert that makes everyone fall silent with delight after the first bite.

Why I Love This Recipe

I love Sticky Gingerbread Pudding because it’s both rustic and luxurious. The way the dark treacle or molasses blends with brown sugar and warm spices creates a depth of flavor that’s utterly comforting. The pudding is rich but not overly sweet, and when you pour warm toffee sauce over it, it becomes pure heaven on a plate.

It’s also a foolproof recipe that feels fancy but is incredibly easy to make. The ingredients are simple pantry staples, and the results are extraordinary. The texture — soft, sticky, and almost fudgy — is perfection. Paired with a scoop of vanilla ice cream or a dollop of whipped cream, it’s a dessert that melts both hearts and taste buds.

Why It’s a Must-Try Dish

This dessert is a must-try because it combines nostalgia with indulgence. The deep, spicy flavor of gingerbread evokes memories of winter holidays, while the sticky caramel sauce adds that irresistible, gooey sweetness everyone loves.

It’s perfect for dinner parties or family gatherings — easy to make ahead, reheat, and serve warm. Once you’ve tried this pudding, you’ll understand why it’s a holiday favorite across generations. The contrast of warm pudding with cold ice cream is divine, and it’s a dessert that makes ordinary evenings feel special.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6–8 servings
• Calories: Approximately 420 kcal per serving
• Course: Dessert
• Cuisine: British / European

Ingredients

For the Gingerbread Pudding:

• 1 ½ cups (190 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) brown sugar (light or dark)
• ½ cup (120 ml) molasses or dark treacle
• 1 large egg
• ¾ cup (180 ml) hot water or hot milk

For the Toffee Sauce:

• ½ cup (115 g) unsalted butter
• ½ cup (100 g) brown sugar
• ½ cup (120 ml) heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Toppings:

• Vanilla ice cream
• Whipped cream
• Crystallized ginger for garnish

Cooking Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or a similar ovenproof pan.
2. Mix Dry Ingredients:
   In a bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside.
3. Cream Butter and Sugar:
   In a large bowl, beat the softened butter and brown sugar until light and fluffy.
4. Add Molasses and Egg:
   Beat in the molasses and egg until smooth and well combined.
5. Add Hot Liquid:
   Gradually mix in the hot water or milk. The mixture will look slightly thin — that’s okay.
6. Combine Wet and Dry Mixtures:
   Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
7. Bake:
   Pour the batter into the prepared baking dish and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
8. Prepare Toffee Sauce:
   While the pudding bakes, melt butter in a saucepan over medium heat. Add brown sugar and cream, stirring constantly until smooth. Let it simmer gently for 3–4 minutes until thickened slightly. Stir in vanilla and a pinch of salt.
9. Serve:
   Pour warm toffee sauce over the pudding immediately before serving, or drizzle over individual portions.

Step-by-Step Preparation Method

Step 1: Preheat oven and prepare your baking dish.
Step 2: Combine all dry ingredients in one bowl.
Step 3: Cream butter and sugar, then add molasses and egg.
Step 4: Mix in the hot water or milk until smooth.
Step 5: Combine dry and wet ingredients; mix gently.
Step 6: Pour into prepared pan and bake for 35–40 minutes.
Step 7: While baking, make the toffee sauce.
Step 8: Pour the sauce over the warm pudding and serve.

How to Serve This Recipe

• Serve warm for the best flavor and texture.
• Pour generous amounts of toffee sauce over each serving.
• Top with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
• Garnish with crystallized ginger or a dusting of cinnamon for presentation.
• It pairs beautifully with hot tea, mulled wine, or coffee.

Recipe Tips

• Don’t overbake: Overbaking will make the pudding dry. Check a few minutes early to ensure it stays moist.
• Use dark molasses for a deep, rich flavor. Light molasses will yield a milder taste.
• Make ahead: You can bake the pudding in advance and reheat it with sauce just before serving.
• Add extra spice: Increase the amount of ginger for a more robust flavor.
• For extra stickiness, poke holes in the warm pudding and pour some sauce over it before serving.

Variations

1. Sticky Gingerbread Cupcakes: Bake the batter in muffin tins for individual servings.
2. Date Gingerbread Pudding: Add ½ cup chopped dates to the batter for extra texture and sweetness.
3. Chocolate Gingerbread Pudding: Stir in ¼ cup melted dark chocolate or cocoa powder for a rich twist.
4. Orange-Spiced Version: Add 1 tablespoon orange zest and a splash of orange juice for brightness.
5. Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

Freezing and Storage

• Refrigeration: Store leftover pudding covered in the refrigerator for up to 5 days. Reheat in the microwave or oven before serving.
• Freezing: Wrap the pudding (without sauce) tightly in plastic wrap and foil. Freeze for up to 3 months.
• Reheating: Thaw overnight in the refrigerator and warm in the oven at 300°F (150°C) until heated through. Prepare fresh sauce for serving.

Special Equipment Needed

• Mixing bowls
• Electric mixer or whisk
• 8-inch square baking dish or similar pan
• Saucepan for toffee sauce
• Whisk or wooden spoon
• Measuring cups and spoons

Frequently Asked Questions (FAQ)

Q1: Can I make this pudding ahead of time?
Yes. You can bake it a day ahead and reheat it in the oven. The sauce can also be made in advance and warmed before serving.

Q2: Can I use treacle instead of molasses?
Absolutely! Treacle works beautifully and gives a similar deep flavor.

Q3: What can I serve instead of toffee sauce?
You can serve it with caramel sauce, vanilla custard, or even a cream cheese glaze.

Q4: Can I make it eggless?
Yes. Replace the egg with ¼ cup unsweetened applesauce or 1 tablespoon flaxseed meal mixed with 3 tablespoons water.

Q5: How can I make it less sweet?
Reduce the brown sugar slightly and use light molasses instead of dark.

Conclusion

The Sticky Gingerbread Pudding is a celebration of rich, comforting flavors that define the heart of homemade desserts. With its soft, spiced crumb and luscious toffee sauce, this pudding is an unforgettable treat that brings warmth and joy to every occasion.

It’s the perfect dessert for winter gatherings or cozy evenings, offering a nostalgic blend of spice and sweetness that feels both traditional and luxurious. Whether enjoyed fresh from the oven or reheated the next day, this pudding never fails to delight.

Once you try it, you’ll find yourself coming back to it again and again — because some desserts are more than just food; they’re an experience of comfort and joy.