Written By Cynthia Annett-Hynes Dessert / Recipes Apr 6, 2011 Triple Gingerbread with Warm Toffee Sauce SHARE VIA: Facebook Twitter PinterestWhen a reader recently wrote in requesting this recipe from the archives, it reminded us what a great holiday dessert this is. You might want to leave a piece out for Santa too!Nathan Fong contributed this recipe a few years back, writing:“I did not grow up with the classic steamed Christmas pudding, and in fact detested it when I finally try it (except for the brandy sauce!). I’ve always loved a warm cake with any rich toffee sauce. Ginger has always been a favourite spice of mine and certainly a rich gingerbread with the addition of candied and fresh ginger is even better! This makes a great alternative to the labour-intensive steamed pudding anyway!”Makes 8 to 10 servings.3 cups all-purpose flour2 tsp baking powder1/2 tsp baking soda1 tsp salt1 tsp ground ginger2 tsp cinnamon1 ½ tsp finely ground black or white pepper1 tsp ground allspice1 tsp ground cloves1 tsp ground nutmeg1/2 cup firmly packed light or dark brown sugar1 cup white sugar1/2 cup dark molassesFinely grated zest of one orange1/4 cup fresh orange juice1 cup unsalted butter, melted and slightly cooled3/4 cup homogenized milk, at room temperature2 eggs, at room temperature2 Tbsp freshly grated gingerroot1/3 cup fine chopped crystallized ginger (Australian) Set oven racks to the middle of the oven and preheat to 350ºF. Generously grease the bottom and sides of a 13-by-9-inch pan with butter. Set aside. In a large bowl, place the flour, baking powder, baking soda, salt and dried spices and mix well. Set aside.In another bowl, combine the sugars, molasses, zest, orange juice, butter, milk, eggs and grated ginger and beat with an electric mixer at medium speed until smooth, about 1 minute. Using the mixer on low speed or with a rubber spatula, slowly fold in the flour mixture and crystallized ginger until just incorporated. Scrape the batter into the prepared pan and smooth the surface with a rubber spatula. Bake for about 35 to 40 minutes or until the cake springs back when lightly pressed and a toothpick inserted into the centre comes out clean. Cool in the pan on a wire rack and let sit for about 15 minutes. Cut into squares and serve warm or at room temperature with warm toffee sauce and whipped cream. This cake can also be baked in a greased and floured, 10-inch Bundt pan or other fluted tube pan for about an hour; when baked, loosen and invert. Warm Toffee Sauce1 1/2 cups whipping cream1 tsp molasses1 1/4 cup brown sugarStir the cream, molasses and brown sugar together in a large saucepan and heat over medium heat, stirring until the brown sugar is dissolved. Simmer gently, uncovered, for 30 minutes. The sauce will reduce and thicken slightly. Serve warmDessertRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Dessert / Recipes September 6, 2022 Masterclass — Plum Clafouti Masterclass July|August Plum ... Read More Breads/Pastries / Dessert / Recipes September 6, 2022 Sweet Endings — Simply the Zest Sweet Endings ... Read More Appetizer / Dessert / Main course / Recipes / Side dish August 30, 2022 Balkan Recipes The companion recipes to Cinda Chavich's article, My Balkan Food Memories, in the Sept|Oct 2022 issue of ... Read More Comments are closed.