Beer-laced sticky toffee and ginger pudding recipe | delicious. magazine

Ingredients

• For the sponge
• 300ml strong bitter ale with toffee undertones (we used Ringwood Forty Niner, widely available)
• 4 balls stem ginger in syrup, chopped, plus 2 tbsp syrup
• 175g pitted dried dates, coarsely chopped
• 1 tsp vanilla bean paste
• 1 tsp bicarbonate of soda
• 50g unsalted butter
• 75g caster sugar
• 75g light muscovado sugar
• 2 medium free-range eggs
• 225g plain flour
• 1 tsp ground ginger
• 1 tsp baking powder
• For the toffee sauce
• 300ml double cream
• 225g dark muscovado sugar
• 100g unsalted butter
• 4 balls stem ginger in syrup, chopped, plus 2 tbsp of the syrup
• Pinch fine sea salt
• Single cream, clotted cream or vanilla ice cream to serve
• You’ll also need
• Shallow rectangular baking dish (about 20cm x 25cm), greased with butter, or a 3cm deep, 20cm x 24-25cm brownie tin or rectangular cake tin, greased and lined with non-stick baking paper