Double Ginger Sticky Toffee Pudding

This cake is fantastic and fun to make!

• doriamoodie

• Whistler BC

• 6/19/2021

This is a fantastic cake. I made it as written but used more fresh ginger since I just grated the piece I had. The cake batter color is light and the cake gets its darker color from absorbing the sauce. I poked the heck out of the top of the cake and poured a bit more than a third of the sauce in the pan for the cake to absorb. All the sauce was absorbed except for a very small amount and there was only a little bit of runoff in the center of the cake when I turned it out of the pan. I poked the bottom the same way and spooned the sauce on instead of pouring it. I missed a couple of spots on the bottom and the cake color was lighter there. I sprinkled the sugar on top right after removing the cake from the pan, and it soaked into the sauce so you really couldn’t see it. I sprinkled more on right before serving and it got the sparkly look like the photo shows. I agree that the toffee sauce is amazing, I didn’t have heavy cream so used whole milk and it turned out fine.

• Anonymous

• Carlsbad, CA

• 1/4/2021

So amazing! I will be making this again and again.

• nlindblom

• Las Vegas, NV

• 12/23/2020

Oh, my..this is THE Gingerbread Cake I've been looking for! I love gingerbread and have been searching for a good recipe.This is the best, by far. The sauce, absolutely wonderful, just puts it over the top. I did add a bit more ginger, and halved the amount of sauce (because we don't need to eat that much sugar), and made it all with 1/2 Splenda and 1/2 sugar and 2 Tablespoons of molasses. Oh my. Absolutely perfect.

• Wannagrow

• E. Texas

• 12/7/2020

I could drink that toffee sauce. Nice and moist - not too sweet. Akin to gingerbread cake but less intense ginger.

• Anonymous

• California

• 9/7/2020

I've made this twice, once basically as written (except I used a TON of grated fresh ginger, pretty much the whole root, and doubled the crystallized ginger). The second time I made it gluten free using Cup4Cup gf flour and the gluten freers went crazy for it. Make maybe 1.5x the toffee sauce recipe, as written was not quite enough for my peeps and 2x was way too much.

• vaviolet7175388

• Los Angeles, CA

• 12/23/2019

I made this as written and it came out great. Brushing the glaze after it was applied seemed to make it look very similar to the picture, maybe a little lighter in color. It is delicious, moist and can be made in advance. It is a little bit different than other bundt cakes so it is a nice change. I would make this again and since it serves many people, it is very nice for a social gathering.

• Anonymous

• minnesota

• 5/12/2018

doubled the candied ginger and omitted the toffee sauce--instead subbed in fresh vanilla bean whipped cream (and since I had baked a day or two before--I warmed individual slices in the oven and garnished with fresh mint leaves from the garden. This got great reviews! Mine turned out dark (not as dark as the picture-but close to it) however, I used a non-stick bundt pan...maybe that made the difference?? Anyway, was well received and will probably make again!

• aksco

• FL

• 3/26/2018

I've made this cake several times now and it's a show-stopper. I've never had a problem with the toffee sauce not absorbing, as cookiedough99 mentioned, but I'm pretty thorough about puncturing the cake all over before setting it back in the pan to soak. And I agree that it's not as dark as pictured, but it's still beautiful, especially if, when you remove the cake from the pan after it's soaked up the sauce, you brush the surface with a silicone basting brush so that all the brush strokes align nicely with the shape of the cake. The sauce will set with the brush marks, and it glistens in a very appealing way. I doubled the fresh ginger, and it seemed just right to me. And for the candied ginger I used Woodstock brand Organic Ginger Chunks. They're softer and nicer than a lot of other candied gingers I've tried. This is super rich, so it's good when you need a showy dessert for a crowd. Delicious with whipped cream as well as with the toffee sauce. And frankly, that toffee sauce would be great on just about anything :>)

• Kalia_Kliban

• 12/8/2017

Like AMYZINGAMY, I found that the cake is not nearly as dark as the picture. Even after trying her suggestion of adding some molasses. That said, the flavor is wonderful and is packed with ginger. One note: be prepared that not all of the toffee sauce will have soaked in to the cake. Flip it onto a large plate to avoid run-off.

• cookiedough99

• 10/16/2016

I made this for Thanksgiving and was disappointed that it did not turn out as dark as in the picture even though I followed the recipe and used dark brown sugar - minus 1 fork for the color difference. Taste-wise, this is a really great cake - dense and moist. It is holding up well and the flavor is deepening with some age. I made an eggnog and mincemeat ice cream to go with it (sans extra sauce), which worked out great. I think it is better served slightly warmed rather than at room temp. No issues at all with it sticking to the pan - came right out both times. I'll definitely try this again but am thinking I'll substitute dark molasses for some of the brown sugar to intensify the color.

• amyzingamy

• Caldwell, Idaho

• 11/29/2015