Name: Double Ginger Sticky Toffee Pudding
Yield: 8 Servings
Ingredients: ½ cup (1 stick) unsalted butter, room temperature, plus more for pan; 2 cups all-purpose flour, plus more for pan; 10 ounces Medjool dates, chopped (about 2 cups); 1 teaspoon baking soda; 2 teaspoons baking powder; ½ teaspoon kosher salt; 1 cup (packed) dark brown sugar; 2 teaspoons finely grated peeled ginger; 3 large eggs, room temperature; ½ cup chopped crystallized ginger; 1 cup (packed) dark brown sugar; 1 cup heavy cream; ¾ cup (1½ sticks) unsalted butter; 1 teaspoon kosher salt; Demerara sugar (for serving); A 9-cup Bundt pan

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Christopher Testani

The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup. Learn how to make this recipe and more in our online cooking class with Sur la Table.

Recipe notes