Gingernut & Carrot Cake Sticky Toffee Pudding with Gingernut Toffee Sauce + Filo Brittle
Ingredients
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Ingredients ✴
Filo Pastry Brittle (optional):
2 sheets store-bought filo pastry
25g salted butter, melted
2 Tbsp icing sugar
Pinch of flaky sea salt
Gingernut Carrot Cake Pudding:
150g dried pitted dates, finely chopped (I used a mix of dates and figs)
1 cup boiling water
1 tsp baking soda
150g salted butter, melted
½ cup soft brown sugar, firmly packed
¼ cup dark muscovado sugar, firmly packed
3 large free-range eggs
1 Tbsp finely grated fresh ginger
1 tsp each vanilla bean extract & ground ginger
¼ tsp ground cinnamon
1 ⅓ cups self-raising flour
1 tsp flaky sea salt
1 large carrot (about 190g), peeled & grated
Gingernut Toffee Sauce:
½ cup (125ml) cream
75g salted butter, diced
¼ cup soft brown sugar, firmly packed
¼ cup dark muscovado sugar, firmly packed
½ thumb-sized piece ginger, thinly sliced into rounds
½ tsp each ground ginger & flaky sea salt
Directions
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Directions ✴
Preheat your oven to 180°C (for the filo brittle). Line a small baking tray with baking paper.
Filo Pastry Brittle: Lay one sheet of filo on the tray and brush with half the melted butter. Sieve over 1 Tbsp icing sugar, then place the second sheet of filo on top. Brush with the remaining butter and sieve over the remaining icing sugar. Sprinkle with a pinch of flaky sea salt. Bake for 9-12 minutes, or until golden and crisp. Cool completely, then snap into shards.
Gingernut Carrot Cake Pudding: Grease the bowl of the rice cooker with softened butter and line the base with a circle of baking paper (see tip if you are baking it in the oven).
Add the chopped dates to a heatproof bowl and cover with the boiling water. Leave to soak for 10 minutes, then stir through the baking soda. Meanwhile, whisk the melted butter and both sugars together in a large bowl. Add the eggs, grated ginger, vanilla, ground ginger and cinnamon and whisk until combined. Add the self-raising flour, salt, soaked dates with their liquid, and grated carrot. Whisk until just combined and no dry streaks remain (the batter will be quite runny). Pour the batter into the prepared rice cooker bowl.
Cook on the cake/bread function for 60–65 minutes (you may need to restart the cycle if it only runs for 60 minutes), or until the pudding is golden, cooked through and springs back to the touch. *See tip if you are baking it in the oven.
Gingernut Toffee Sauce: Combine all ingredients in a medium saucepan and place over medium-high heat. Cook for 1-2 minutes, stirring often, until the butter melts and everything is combined. Bring to the boil and cook for a further 2-3 minutes, stirring often, until glossy and slightly thickened. Remove from the heat, discard the ginger slices and set aside. Gently rewarm the sauce over low heat before serving.
To Serve: Serve the pudding warm with the gingernut toffee sauce, filo brittle and vanilla ice cream, if desired.
Tip* If you aren’t using a rice cooker, pour the batter into a greased small baking dish (ceramic or pyrex) or a 25cm cake tin. Bake at 180°C for about 35 minutes, or until the pudding is golden and springs back to the touch.