Name: Double Ginger Sticky Toffee Pudding
Yield: 8 Servings
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan; 2 cups all-purpose flour, plus more for pan; 10 ounces Medjool dates, chopped (about 2 cups); 1 teaspoon baking soda; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 cup (packed) dark brown sugar; 2 teaspoons finely grated peeled ginger; 3 large eggs, room temperature; 1/2 cup chopped crystallized ginger; 1 cup (packed) dark brown sugar; 1 cup heavy cream; 3/4 cup (1 1/2 sticks) unsalted butter; 1 teaspoon kosher salt; Demerara sugar (for serving); A 9-cup Bundt pan

Top view of dark brown toffee pudding cake topped with demerara sugar on a white serving plate.

Photo by Christopher Testani

The gooey toffee sauce is both absorbed by the cake and served on the side. For a glossy, polished presentation, brush the still-warm cake with a clean pastry brush after it comes out of the pan, which will remove some of the excess syrup.