This is the most sticky, indulgent, delicious ginger cake you'll ever try. It is somewhere between a sticky toffee pudding and a ginger snap, which for me is perfect because it is two of my favourite things. The salted caramel sauce is my quick cheat, it's made from 3 ingredients and takes 2 minutes to pull together - every time I make it people tell me how much they love it. Stir raisins into the batter in place of chocolate chips if you prefer a more fruity flavour.
Serves 6-8 & takes 55 minutes to cook
Ingredients
For the pudding
200g dates
300g self-raising flour
200g golden caster sugar
1x 350g jar of stem ginger
130g olive oil
150ml almond milk
1 bar of dark chocolate, cut into pieces
For the salted caramel sauce
1x can of carnation caramel
Dash of almond milk
Pinch of sea salt flakes
Method
1. Preheat the oven to 180C, fan setting. Line a loaf tin with baking paper.
2. Cover the dates with boiling water and leave to soak for 10 minutes until soft. Once soft, mash with a fork to create a paste. If they’re not soft enough you can blend them in a blender with a dash of almond milk.
3. In a large bowl, mix together the flour and sugar until there are no lumps.
4. Pour any liquid from the jar of stem ginger into the mixture, along with the date paste, olive oil and almond milk. Mix well until a smooth batter forms.
5. Chop half of the ginger into small pieces and add to the batter, along with the dark chocolate chips. Mix well until everything comes together.
6. Spoon the mixture into the lined loaf tin and bake for 35-40 minutes until soft but still a little fudgy in the middle. If it doesn’t feel completely cooked, place back in the oven for 5-10 more minutes.
7. While the pudding is cooking, make the sauce. Spoon the carnation caramel into a small pan over a medium heat. Add a dash of almond milk, bit by bit, until you reach a consistency you like best. Add a pinch of sea salt flakes and whisk well until the sauce becomes smooth.
8. Serve the warm pudding straight from the oven with the hot sauce poured over the top.
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