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Double Ginger Sticky Toffee Pudding

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

2 tsp

Ginger

10 oz

Medjool dates

3

Eggs, large

2 cups

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

2 cups

Brown sugar, packed dark

1

Demerara sugar

1 1/2 tsp

Kosher salt

1 1/4 cups

Butter, unsalted

1 cup

Heavy cream

1/2 cup

Crystallized ginger

A 9-cup Bundt pan