Gingerbread Sticky Pudding Cake

Oh. My. Gingerbread. This is a whole ‘nother thing from the usual gingerbread, which, let’s face in, in unskilled hands can go boring. But this, this takes you somewhere new. Just the thing you’re looking for in the midst of comfort food season. Hits the spot in a richly satisfying but not intrusive way. Warm and moist, but not too heavy or sweet, with a whiff of citrus and spice that makes it good for you. Why do I suddenly feel as if I’m writing about sex?

It is also good in the morning.

The cake, I mean. Of course.

Thank you Chef Stephanie Valentine for yet another ridiculously good recipe, this one adapted from Saveur magazine.

Gingerbread Sticky Pudding Cake, recipe and photo by Stephanie Valentine.
Gingerbread Sticky Pudding Cake
Serves: 8
A rich, moist, spicy, lemony gingerbread cake containing half the flour of regular gingerbread. Better made a day or two ahead, so the syrupy glaze can seep in.
  1. 10 tablespoons butter, divided, plus more for pan
  2. 1 ⅓ cup Lyle’s golden syrup (or dark Karo syrup, or honey)
  3. ¼ cup brown sugar
  4. 1 ½ tablespoons marmalade
  5. ⅔ cup milk
  6. 2 eggs
  7. 1 cup + 2 tablespoons whole wheat pastry flour (or cake flour, or sifted whole wheat flour)
  8. 1 ½ teaspoons baking powder
  9. ½ teaspoon baking soda
  10. 1 teaspoon ginger
  11. 1 teaspoon cinnamon
  12. ½ teaspoon salt
  13. 3 tablespoons sugar
  14. 2 tablespoons lemon juice
  15. Whipped cream for serving
  1. Preheat oven to 325 degrees.
  2. Butter and flour a 10-round pan and line with parchment or wax paper.
  3. Brown butter in a small saucepan, add syrup, brown sugar and marmalade. Whisk together until the sugar is dissolved.
  4. Let cool 15 minutes then whisk in the milk, then the eggs.
  5. Combine flour, baking soda, baking powder, and spices together in a large bowl. Stir in syrup mixture and whisk just to combine. Pour into pan and bake 50 minutes.
  6. While the cake is baking, in a small saucepan bring the 3 tablespoons of sugar, 2 tablespoons of butter, and lemon juice to a simmer, stirring to combine and dissolve the sugar.
  7. Remove cake from oven and cool 5 minutes. Carefully turn out of pan and brush with syrup, then turn over and brush top with syrup. Wrap in plastic until serving. Keeps up to 4 days.
  8. Serve with whipped cream.
  1. About the ingredients, namely Lyle's Golden Syrup and Whole Wheat Pastry Flour, neither of which they have at the Piggly Wiggly in Tarboro: Go with honey or dark Karo syrup for the former, and finely sifted whole wheat flour or regular cake flour for the latter. --FS
Adapted from Adapted from Saveur magazine
Frances Schultz


  1. Hi Francis

    This sounds wonderful ! It reminds me
    Of a sticky pudding I had in Scotland .
    I cannot wait to try this for my next dinner
    party. And yummy for breakfast too !!
    Thanks so much
    Hearts love

  2. Frances,
    Will make the Gingerbread Pudding today. Have handmade lemon marmalade on hand…another way to use. Sent to a friend who is British and she said reminds her so of Lake Country dessert puddings.
    so many thanks
    xo, Lynn

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