Self-Saucing Gingerbread Pudding
A warm and comforting self-saucing gingerbread pudding with a fluffy spiced cake on top and a rich caramel ginger sauce underneath, perfect for cozy desserts.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
1 cup plain flour
1 teaspoon baking powder
1 tablespoon ground ginger
2 teaspoons cinnamon
1/2 teaspoon mixed spice
1/4 teaspoon nutmeg
80 g butter
3 tablespoons golden syrup (60 g)
1/2 cup brown sugar
1/2 cup milk
2 cups boiling water
1/2 cup brown sugar (for sauce)
1/4 cup golden syrup (80 g)
1 teaspoon cornflour mixed with 2 tablespoons cold water
1 tablespoon ground ginger (for sauce)
Instructions
- Preheat the oven to 180°C fan bake.
- Sift the flour, baking powder, and all spices into a large bowl.
- Melt the butter, golden syrup, and brown sugar together until smooth.
- Stir the milk into the butter mixture.
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
- Spread the batter evenly into a greased baking dish.
- In the same bowl, whisk together the boiling water, brown sugar, golden syrup, cornflour mixture, and ground ginger.
- Carefully pour the sauce mixture over the batter without stirring.
- Bake for about 50 minutes, until the cake is set on top and a skewer inserted into the cake portion comes out clean.
- Remove from the oven and let stand briefly before serving warm.
Notes
Do not stir the sauce into the batter or the self-saucing effect will not work.
Adjust spice levels to taste for a milder or stronger ginger flavor.
Best served warm straight from the oven.
Delicious with vanilla ice cream, custard, or whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 42g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
