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Sticky Gingerbread Sponge Pudding


Tender moist ginger sponge soaked in an indulgent ginger toffee sauce. 


It’s comforting, sticky, delicious with notes of sweet warm spices and dark smoky molasses.  









Egg-free, dairy-free and so easy to make!


Sticky Gingerbread Pudding Key Ingredients


  • Buttermilk: due to the acidity, buttermilk helps break down gluten and proteins in cakes to make them more tender. I make a dairy-free alternative by adding vinegar to dairy-free milk but you can use dairy buttermilk here.

  • Gingerbread spice mix: This cake is gently spiced but feel free to play around with the amount to adjust to your taste!

  • Black Treacle: I used Lyle's Black Treacle® which adds a distinctive rich and dark flavour, however you can use molasseses here

  • Light and Dark Brown sugar: Brown sugar has a beautiful caramel flavour and adds a lot of moisture. Using a combination of light and dark provides that deep toffee and molasses flavour

  • Self Raising Flour: This helps the sponge to rise and can not be substituted with plain or all purpose flour



Step by Step Instructions



We are going to start by making the sponge. Mix the vinegar into the milk to create a buttermilk. Pour this into a large mixing bowl and then add in the remaining wet ingredients. Using a sieve, sift in the dry ingredients. Gently mix until JUST combined - some flour lumps are okay but overmixing will cause the sponge to be dense.






Pour the batter into the tin and then bake for 35-45 mins (all ovens are different but the sponge should be well risen and spring back when touched. Whilst the sponge is baking, make the toffee sauce. Add dark brown sugar and vegan butter to a saucepan and melt together on medium to high heat, stirring all the while until bubbling. Remove from heat, pour in the cream and mix. Stir in the spices. Remove from the heat and allow to cool and thicken

Leave the cake to cool for 10 mins before poking holes into the cake. Pour the sauce over the cakes and leave this to soak in for at least 15 minutes before serving.








Recipe


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