Jamaican Sticky Toffee Pudding

An all-time favourite in our house, this pudding also works with Madeira or chocolate marble cake or even my Sunshine Banana Bread from Ainsley’s Caribbean Kitchen.

Found in this book

Just Five Ingredients

BBC Books


step one: Preheat the oven to 180°C/350°F/ gas 4. Cut each ginger cake into eight slices. Select an ovenproof dish that’s big enough to accommodate all the slices and arrange them inside in a slightly overlapping layer.

step two: Place the butter in a pan with the sugar and golden syrup. Bring to the boil, then reduce the heat and simmer for a minute or two, stirring occasionally, until the sugar has dissolved and a bubbling and lightly golden caramel has formed.

step three: Stir the cream into the caramel and simmer for another few minutes, stirring occasionally, until you have a toffee sauce.

step four: Pour the toffee sauce over the cake slices and bake in the oven for 15–20 minutes until bubbling. Serve straight to the table, with more cream if you like.



  • 2 x 275g (9 1/2oz) Jamaican ginger cakes
  • 50g (2oz) butter
  • 100g (4oz) light muscovado sugar
  • 120ml (4fl oz) pouring golden syrup
  • 150ml (1/4 pint) double cream, and extra for serving (optional)