Vegan Ginger Sticky Date Pudding & Cardamom Toffee

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Vegan Ginger Sticky Date Pudding & Cardamom Toffee

Photo by jonajim
Author Notes

Here is rather extra labor intensive, but it absolutely’s price it (converse GBBO Showstopper). What makes this version special is the three forms of ginger in the cake and the cardamom-infused toffee sauce. Adapted from Bon Appetit’s Double Ginger Sticky Toffee Pudding by Claire Saffitz. —jonajim

  • Prep time
    30 minutes
  • Cook time
    45 minutes
  • Serves
    8 to 12
Substances
  • Cake

  • 10 oz.

    medjool dates, pitted & chopped


  • 1 teaspoon

    baking soda


  • 1/2 cup

    vegan yogurt


  • 1/4 + 1/8 teaspoons

    psyllium husk powder


  • 2 cups

    all-reason flour


  • 2 teaspoons

    baking powder


  • 1/2 teaspoon

    ground ginger


  • 1/2 teaspoon

    sea salt


  • 1/2 cup

    vegan butter, softened


  • 1 cup

    brown sugar


  • 2 tablespoons

    blackstrap molasses


  • 2 teaspoons

    fresh ginger, grated


  • 1/2 cup

    chopped crystallized/candied ginger

  • Cardamom Toffee

  • 1 cup

    brown sugar


  • 1 cup

    dairy-free milk


  • 3/4 cup

    vegan butter


  • 3/4 teaspoon

    sea salt


  • 6

    inexperienced cardamom pods, crushed

Directions
  1. Preheat oven to 350˚F. Butter a bundt pan, then mud with flour. Combine dates + baking soda in a minute bowl, then pour 1 cup boiling water over dates. Let mixture sit down except dates are very relaxed, about 20 minutes. While dates are soaking, combine the yogurt + psyllium husk in a cup and plan aside to thicken. In a medium bowl, wander flour, baking powder, ground ginger + salt, then plan aside. Mash the dates evenly once soaked, gleaming to damage up expansive pieces and plan aside.
  2. In a expansive bowl, beat butter, brown sugar, molasses + fresh ginger on high bustle except gentle & fluffy, about 4 minutes. Add the thickened yogurt, beating except incorporated (the combine can also now not emulsify and explore broken— that’s okay). Add half of of the flour and mix gleaming except mixed on low bustle. Add half of of the soaked dates and mix except incorporated. Repeat except the general flour & dates are incorporated. Fold in crystallized ginger. Pickle batter into prepared pan and smooth surface. Bake for approximately 40-45 min except high is company & springy and a toothpick inserted into center is neat.
  3. Let cake frigid in the pan for 10 min, then flip out onto wire rack to frigid for 20 min. Wipe out any crumbs from empty bundt pan, you’ll be utilizing it again! Meanwhile, invent the cardamom toffee by combing the toffee system in a saucepan and ship to a boil. As soon as boiling, lower heat to med-low to simmer and wander infrequently except a minute thickened (adequate to coat the spoon). Strain out cardamom and enable to frigid a minute.
  4. Crawl holes all around the set heat cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Fastidiously invert cake encourage into pan. Crawl holes in bottom of cake and pour extra sauce over. Let sit down except cake absorbs sauce, 15–20 minutes. Flip cake out onto rack and sprinkle with coarse sugar. Motivate cake with final toffee sauce if desired.

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