Why You’ll Love Self-Saucing Gingerbread Pudding Recipe

I enjoy this recipe because it creates two textures in one dish without any complicated steps. The cake turns out fluffy and tender, while the sauce becomes thick and syrupy all on its own. I also like how deeply spiced it is, making it perfect for cooler evenings or when I want something cozy and satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Batter
1 cup plain flour
1 tsp baking powder
1 Tbsp ground ginger
2 tsp cinnamon
½ tsp mixed spice
¼ tsp nutmeg
80g butter
3 Tbsp golden syrup, 60g
½ cup brown sugar
½ cup milk

Sauce
2 cups boiling water
½ cup brown sugar
¼ cup golden syrup, 80g
1 tsp cornflour mixed with 2 Tbsp cold water
1 Tbsp ground ginger

Directions

I begin by preheating the oven to 180°C on fan bake. I sift the flour, baking powder, and all the spices into a bowl. In a saucepan or microwave-safe bowl, I melt the butter together with the golden syrup and brown sugar until smooth. I add the milk to the butter mixture, then pour everything into the dry ingredients and whisk until a smooth batter forms. I pour the batter into a baking dish and spread it evenly.

Using the same bowl, I whisk together all of the sauce ingredients until combined. I gently pour the sauce mixture over the batter, making sure it sits on top without mixing in. I bake the pudding for about 50 minutes, until a skewer inserted into the cake portion comes out clean. Once baked, I remove it from the oven and let it sit briefly before serving warm.

Servings and Timing

This recipe serves 6 people. The prep time is about 20 minutes, the cook time is approximately 50 minutes, and the total time comes to around 1 hour and 10 minutes.

Variations

I sometimes adjust the spice levels depending on who I’m serving. When making it for kids, I reduce the ground ginger slightly for a milder flavor. I also enjoy adding a pinch of cloves or cardamom for extra warmth, or serving it with custard instead of ice cream for a different finish.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave until heated through. The sauce loosens nicely as it warms, making it just as enjoyable the next day.

FAQs

What does self-saucing mean?

I call it self-saucing because the sauce forms underneath the cake as it bakes, without needing to be cooked separately.

Can I make this pudding ahead of time?

Yes, I can bake it ahead and reheat it, though I think it tastes best fresh and warm.

What size baking dish should I use?

I use a medium-sized baking dish that comfortably holds the batter with room for the sauce underneath.

Can I reduce the sweetness?

I slightly reduce the brown sugar if I want a less sweet dessert, but I keep enough for the sauce to form properly.

Is this pudding very spicy?

It is quite well-spiced, which I enjoy, but I adjust the ginger if I want it milder.

Can I use a different syrup?

I prefer golden syrup for the classic flavor, but similar syrups can work if needed.

How do I know it’s fully baked?

I check that a skewer inserted into the cake part comes out clean while the sauce remains underneath.

Can I freeze this pudding?

I don’t usually freeze it because the sauce texture changes, but it can be frozen if wrapped well.

What should I serve with it?

I love serving it with vanilla ice cream, whipped cream, or warm custard.

Why didn’t my sauce form?

This usually happens if the sauce and batter were mixed together instead of layered.

Conclusion

I keep coming back to this self-saucing gingerbread pudding because it’s comforting, flavorful, and surprisingly easy to make. The combination of soft gingerbread cake and rich, spiced sauce makes it a dessert that always feels special. It’s one of my favorite treats to share when I want something warm and satisfying straight from the oven.