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Spiced Ginger Sticky Pudding
Tea Recipes

Spiced Ginger Sticky Pudding

MARCELLA DILONARDO

Recipe by: MARCELLA DILONARDO

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A spiced ginger sticky pudding featuring our classic Pear Ginger White Tea to enjoy this holiday season. For double the tea flavour, this dessert infused the tea into the medjool dates & the cream. If you don't have mini bundt molds, use a muffin tin to create the small cakes. It doesn’t get much cozier than this!

Spiced Ginger Sticky Pudding on a plate with fork and infuser

Ingredients

For the cake

  • 1 cup of pitted medjool dates (approximately 12)
  • 1 cup of prepared Tea Forté White Ginger Pear tea, hot*
  • ½ cup unsalted butter, melted 
  • ¾ cup of turbinado sugar
  • 2 large eggs at room temperature 
  • 2 tsps vanilla extract
  • 1 ¼ cup all purpose flour
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine salt
  • 2 tbsp finely chopped candied ginger

For the toffee sauce

  • ¾ cup heavy cream
  • 1 Tea Forté White Ginger Pear pyramid infuser*
  • 1 cup brown sugar, lightly packed
  • ½ cup unsalted butter
  • 2 tbsp light corn syrup
  • 1 tsp vanilla extract
  • ¼ tsp fine salt

Directions

For the cake

  1. Preheat the oven to 325˚ F degrees. Grease 12 small mini-bundt molds, or 6 large mini-bundt molds (you can also use small or large muffin tins).
  2. In a small bowl, combine the dates and hot tea. Let stand for 15 minutes to soften. Transfer mixture to a food processor and puree until smooth.
  3. In a large mixing bowl, whisk together the date and tea puree, melted butter, turbinado sugar, eggs and vanilla until well combined.
  4. Sift in the flour, ground ginger, cinnamon, baking powder, baking soda and salt. Stir until the batter just comes together. Fold in the candied ginger.
  5. Evenly divide the batter amongst molds. Bake until the top bounces back to touch, about 15 minutes (small) to 25 minutes (large).
  6. Let cakes cool slightly while you prepare the toffee sauce. 

For the toffee sauce

  1. In a small saucepan over medium heat, bring the cream to a gentle simmer, do not boil. Add the tea infuser and remove from heat. Let sit for 15 minutes to to infuse the tea into the cream.
  2. In a large skillet, combine a 1/2 cup of the tea-infused cream, the brown sugar, butter, corn syrup, vanilla and salt. Bring mixture to a boil and continue cooking until the sugar has fully dissolved, about 5 minutes.
  3. Remove skillet from heat and whisk in the remaining 1/4 cup of heavy cream. Pour the sauce over the freshly baked cakes immediately and serve warm!


Yield: 6-12 cakes

* If you don't have pyramid infusers of White Ginger Pear, use 1½ tsps of White Ginger Pear loose leaf tea, available in Loose Tea Canisters, One Pound Bags, or Single Steeps® Pouches.

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