Sticky gingerbread pudding with toffee pear sauce

  • Serves 6

This warm wintery recipe is exactly what you'll want after a cold Sunday walk, so why not pop on an apron today and give it a go?

gingerbread sticky toffee pudding


  • Dates 160g, stones removed, chopped
  • Bicarbonate of soda 1 tsp
  • Unsalted butter 75g
  • Caster sugar 150g
  • Eggs 2 large, beaten
  • Self-raising flour 175g, sifted
  • Ground ginger 2 tsp
  • Rachel’s Greek Style Ginger Yogurt 80g


  • Unsalted butter 100g
  • Ripe pears 2, peeled and diced
  • Soft brown sugar 175g


  • Step 1

    Pre-heat the oven 170°c/325°f/gas 3.

  • Step 2

    Place the dates in a small bowl and pour over 150ml of boiling water, stir in the bicarbonate of soda and leave to one side.

  • Step 3

    In a large mixing bowl cream the butter and sugar together until light and fluffy, add each egg and stir well after each addition. Fold in the flour and ground ginger.

  • Step 4

    Stir in the yogurt and date mixture, the mixture will be quite runny –  this is how it should be.

  • Step 5

    Pour the batter into six small pudding moulds and place on baking tray.

  • Step 6

    Bake for 20-25 minutes until they are brown and springy to touch.

  • Step 7

    Leave to cool in the moulds before removing with a palette knife.

  • Step 8

    To make the sauce melt the butter in shallow frying pan and add the pear cubes, cook until soft and caramelised.

  • Step 9

    Add the sugar and cream and continue to stir until the sauce is bubbling.

  • Step 10

    Pour the sauce evenly over the puddings.