Sticky Gingerbread with Dates
This dessert combines two classic British desserts - gingerbread and sticky toffee pudding - into one dense, sticky, moist and gooey package. What it lacks for in the looks department, it more than makes up for with its rich molasses-and-spice flavour.
Recipe type: Dessert
Serves: 12
  • ½ cup unsulfured fancy molasses
  • ½ cup golden syrup (see Ingredient Note)
  • ½ cup packed dark brown sugar
  • ½ cup butter, cut into small cubes
  • 1 cup strong brewed coffee
  • 1 cup chopped pitted dates
  • 2½ cups flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 2 tsp ground ginger
  • 1 tsp ground allspice
  • ⅛ tsp ground cloves
  • 2 large eggs
  • ¼ cup milk
  • ½ tsp vanilla extract
  • 2 tbsp grated fresh ginger
  1. In a medium-sized saucepan set over low heat, combine the molasses, sugar, golden syrup, butter and coffee. Cook, stirring frequently, until butter is melted and mixture is smooth. Stir in dates. Remove from the heat, pour into a large bowl and set aside to cool.
  2. Meanwhile, preheat the oven to 325F, and line a lightly buttered 9x13″ baking dish with parchment paper.
  3. In a large mixing bowl, sift together the flour, baking soda, salt, ginger, allspice and cloves. Set aside.
  4. Once the molasses mixture is cooled and just slightly warm to the touch, add the eggs, one at a time, whisking well after each addition. Stir in milk, vanilla extract and grated ginger, and stir until blended.
  5. Fold the dry ingredients into the wet ingredients, stirring just until the mixture comes together into a runny, slightly lumpy batter - resist the urge to add more flour or to continue stirring.
  6. Pour the batter into the prepared baking dish and bake in preheated oven for 45-55 mins, or until top feels springy and a tester inserted into the cake comes out with a moist crumb.
  7. Allow to cool for 15 minutes, then lift the cake gently out of the baking dish using the edges of the parchment paper and transfer to a wire rack to cool completely. Serve at room temperature or slightly warmed with a generous dollop of whipped cream.
Recipe by Crumb: A Food Blog at