Sticky Toffee Gingerbread Pudding Recipeūüćģ

This recipe is by Supervalu and tasted a lot better than it looks. It was delicious when served immediately and when the sauce was warm.

For the Pudding
  • 0.5¬†tsp¬†Bicarbonate of Soda
  • 225¬†g¬†Butter
  • 50¬†g¬†Crystallised Ginger Finely chopped
  • 3¬†large¬†Eggs
  • 1¬†tsp¬†Ground Ginger
  • 150¬†g¬†Light Brown Sugar
  • 1¬†tsp¬†Mixed Spice
  • 1¬†pinch¬†Sea Salt
  • 125¬†g¬†Self-Raising Flour
  • 175¬†g¬†Signature Tastes Medjool Dates Chopped
  • 100¬†ml¬†Sour Cream
For the Whiskey White Chocolate Butterscotch Sauce
  • 4 tbsp Butter
  • 150 ml Double Cream
  • 125 g Light Brown Sugar
  • 100 g White Chocolate Finely chopped

For the pudding; Grease a 2-litre pudding mould and pop it onto a baking tray. Heat the oven to 160¬įC.

Beat the butter and sugar in a freestanding mixer until light and fluffy.

Mix the flour, spices and ginger together in a bowl then beat into the butter mix with the eggs.

Add the dates and 100ml of water to a medium saucepan. Simmer for 2-3 minutes until the dates have softened. Stir in the bicarbonate of soda and it will become foamy, this is why you need a slightly larger saucepan.

Fold this into the rest of the ingredients along with the sour cream and a pinch of salt. Pour into the greased pudding mould and bake for 1 hour until fully cooked, risen and golden.

For the butterscotch sauce, combine all the ingredients in a small saucepan, except the white chocolate, stir together and bring to the boil, reduce the heat a little, simmer for a minute or two until it has thickened, then stir through the white chocolate until melted.

To serve, arrange the warm pudding on a plate and pour over the sauce.


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Cacao & Almond Energy Ball Recipe


  • 200g ground almonds
  • 400g medjool dates
  • 4 tablespoons raw cacao powder
  • 2 1/2 tablespoons almond or peanut butter
  • 2 tablespoons coconut oil


  • Add the ground almonds, medjool dates and coconut oil to a food processor and pulse until it is fully mixed.
  • Add the nut butter and cacao and mix again in the food processor.
  • Take a tablespoon of the mixture and roll into a ball. Continue doing this until the mixture has finished.
  • Place the rolled balls into the freezer for around 1 hour, then remove and store in an airtight container in the fridge. This recipe makes approx. 15-20 energy balls.


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Sticky Toffee Pudding Recipeūüćģ

This recipe is by The Happy Pear and serves 4-6.

ūü•¶Suitable for vegans


  • 200g pitted dates chopped
  • 200ml of boiling water
  • 75g sunflower oil
  • 2 tbsp molasses or treacle/maple syrup
  • 1 tsp vanilla extract
  • 50g coconut sugar
  • 2 tbsp ground flax seeds
  • 6 tbsp water
  • 150g white flour
  • 1 tbsp baking powder
  • 1 tsp baking powder


  • Preheat the oven to 180 degrees. Chop the dates into small pieces ensuring there are no hidden stones in the middle.
  • In a bowl, pour the boiling water over the dates and leave to sit.
  • Make 2 flax eggs by mixing the ground flax seeds and the water in a mug, mix well and leave to sit for 5 minutes.
  • In another bowl add the sunflower oil, vanilla extract and treacle and mix until homogeneous.
  • Mix together the flour, sugar, baking soda and baking powder in a large bowl.
  • In a food processor blend the dates and water till you reach a smooth caramel like texture.
  • Make a well in the centre of the dry ingredients and mix in the flax eggs, date mixture and sunflower and treacle mix until well combined.
  • Line a baking tray approx 34cm (13 inches) x 34cm (inches) with baking parchment and pour in the cake batter.
  • Level out and put in the oven to bake at 180 for 30 minutes.
  • Take the cake out of the oven and allow to cool. Cut into brownie shaped pieces and serve with vanilla icecream and/or toffee poured on top


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