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To make this Gingerbread Pudding Cake with Toffee Sauce, you need the right mix of ingredients. Here’s what you’ll need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ¼ teaspoon ground cloves - ½ teaspoon salt - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - 2 large eggs - ½ cup molasses - 1 cup milk - 1 teaspoon vanilla extract - 1 cup toffee bits or chopped toffee candies For the toffee sauce, gather these ingredients: - ½ cup unsalted butter - 1 cup brown sugar, packed - ½ cup heavy cream - 1 teaspoon vanilla extract These ingredients blend to make a warm, spiced dessert. The toffee bits add a sweet crunch. The molasses gives depth to the cake. Using fresh spices makes a big difference in flavor. Enjoy gathering these items for a delightful baking experience! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Grease an 8-inch square baking dish with butter or non-stick spray. This prevents sticking. 1. In a medium bowl, mix the dry ingredients. Combine flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt. Whisk them well and set aside. 2. In a large bowl, beat the softened butter and brown sugar with an electric mixer. Mix for about three minutes until light and fluffy. This adds air to your cake. 3. Add the two eggs one at a time, mixing well after each. Then stir in the molasses until smooth. 4. Gradually add the dry mixture to the wet mixture. Start with half of the dry mix, then add milk. Mix until just combined. Do not over-mix. Finally, fold in the vanilla and toffee bits. 1. Pour the batter into the greased baking dish. Use a spatula to spread it evenly. 2. Place it in the oven and bake for 30-35 minutes. Check with a toothpick. It should come out clean or with a few moist crumbs. 3. While the cake bakes, prepare the toffee sauce. In a medium saucepan, melt butter and brown sugar over medium heat. Stir until the sugar dissolves. 4. Pour in the heavy cream while stirring. Bring to a gentle boil, then simmer for 3-5 minutes. Stir occasionally until it thickens slightly. Remove it from heat and mix in vanilla. 5. Once the cake cools for a few minutes, cut it into squares. Serve it warm with the toffee sauce drizzled on top. Enjoy this sweet treat! To get the best texture, don't over-mix your batter. When you mix too much, the cake can turn dense. Instead, mix until just combined. This keeps the cake light and fluffy. You can also fold in the toffee bits gently to avoid breaking them. For a fluffier cake, make sure your butter is softened fully. This allows it to trap air better when creamed with sugar. Spices can take your gingerbread pudding cake to the next level. You might add a pinch of allspice or cardamom for unique flavor. Freshly grated ginger can also boost that warm spice taste. Always use quality molasses for the richest flavor. It will make a big difference. The same goes for toffee; premium bits will give you a richer sauce and cake. Serve your cake on festive plates for a special touch. A sprinkle of powdered sugar adds a nice look. You could also add a dollop of whipped cream. For a creative twist, use mini mason jars to serve individual portions. These can look cute and are easy for guests to grab. Remember, how you present your food can make it even more enjoyable! Pro Tips Use Fresh Spices: For the best flavor, use freshly ground spices instead of pre-ground. This enhances the aromatic qualities of your gingerbread pudding cake. Check Doneness Early: Ovens can vary, so start checking your cake a few minutes before the suggested time. A toothpick should come out clean or with a few moist crumbs. Make Ahead: You can prepare the toffee sauce in advance and store it in the refrigerator. Just reheat gently before serving for a warm topping. Garnish Creatively: Consider adding a sprinkle of chopped nuts or a few chocolate shavings on top of the cake for added texture and flavor contrast. {{image_4}} You can make this gingerbread pudding cake fit your needs. For gluten-free options, try using a gluten-free flour blend. Look for one that includes xanthan gum. This helps to create a nice texture. If you want a vegan version, replace the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water to make one flax egg. Use plant-based butter instead of regular butter and almond or oat milk in place of cow's milk. You can also mix in some fun flavors. Try adding chopped nuts like walnuts or pecans. They add a nice crunch and flavor. If you love chocolate, toss in some chocolate chips for a sweet twist. For sauces, you do not have to stick with just toffee. Caramel sauce or chocolate sauce can work well too. A drizzle of maple syrup brings a unique taste. Experiment and find what you love best! To keep your gingerbread pudding cake fresh, use airtight containers. Glass or plastic containers work well. Store the cake and toffee sauce separately. This helps keep the cake moist and the sauce thick. When reheating the cake, use the microwave or an oven. For the microwave, place a piece on a plate and heat for 20-30 seconds. Check if it’s warm enough. If using the oven, preheat to 350°F. Wrap the cake in foil and heat for about 10 minutes. For the toffee sauce, reheat it on the stove over low heat. Stir it gently until it warms up. If it thickens too much, add a splash of cream or milk. This keeps the sauce smooth and delicious. Can I make this recipe ahead of time? Yes, you can make this cake a day in advance. Just store it in an airtight container. Can I freeze gingerbread pudding cake? Yes, you can freeze the cake. Wrap it tightly in plastic wrap and foil. What can I serve with gingerbread pudding cake? Serve it with whipped cream, vanilla ice cream, or extra toffee sauce. How long does it take to prep and bake? It takes about 15 minutes to prep and 30-35 minutes to bake. What if I run out of toffee bits? If you're short on toffee bits, try using chopped chocolate or nuts instead. What went wrong with my cake? If your cake is dense, you may have over-mixed the batter. Mix just until combined. How to fix a runny toffee sauce? To thicken runny toffee sauce, simmer it longer until it reduces. Stir often to avoid burning. This blog post covered everything you need for a delicious gingerbread pudding cake. We discussed the key ingredients, step-by-step instructions, and helpful tips to ensure great results. I also shared variations for flavors and options for storage. In making this cake, you can get creative while sticking to core techniques. Enjoy experimenting and have fun with your baking. You now have the tools to impress your friends and family with this treat!

Gingerbread Pudding Cake with Toffee Sauce

A warm and spiced gingerbread pudding cake served with a rich toffee sauce, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.75 cups unsalted butter, softened
  • 1 cups brown sugar, packed
  • 2 large eggs
  • 0.5 cups molasses
  • 1 cups milk
  • 1 teaspoon vanilla extract
  • 1 cups toffee bits or chopped toffee candies
  • 0.5 cups unsalted butter
  • 1 cups brown sugar, packed
  • 0.5 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
  • In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Whisk until blended and set aside.
  • In a large bowl, beat the softened butter and packed brown sugar together with an electric mixer for about 3 minutes until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then stir in the molasses until smooth.
  • Gradually add the dry mixture to the wet mixture, alternating with the milk, mixing until just combined. Fold in the vanilla extract and toffee bits.
  • Pour the batter into the greased baking dish and spread evenly. Bake for 30-35 minutes until a toothpick comes out clean.
  • While the cake bakes, melt the butter and brown sugar in a saucepan over medium heat, stirring until dissolved. Add the heavy cream and bring to a gentle boil, simmering for 3-5 minutes until thickened. Stir in the vanilla extract.
  • Once the cake has cooled for a few minutes, cut into squares and serve warm drizzled with toffee sauce.

Notes

For a delightful touch, serve the cake on festive plates and garnish with a sprinkle of powdered sugar or a dollop of whipped cream alongside the toffee sauce.
Keyword cake, gingerbread, holiday dessert, toffee sauce