Ginger and Toffee Self Saucing Pudding
Warm, comforting, and packed with bold flavors, this Ginger and Toffee Self-Saucing Pudding is the ultimate indulgent dessert for cozy nights. Combining the zesty heat of ground and stem ginger with the deep caramel richness of golden syrup and brown sugar, this pudding creates a magical transformation in the oven, forming its own luscious toffee sauce beneath a soft, spiced sponge. Easy to prepare in just 15 minutes, this crowd-pleaser bakes to perfection in under 40 minutes, making it ideal for dinner parties or weeknight treats. Serve it warm with a dollop of creamy vanilla ice cream or a drizzle of fresh cream to elevate every spoonful. Perfect for ginger lovers and dessert enthusiasts alike, this self-saucing pudding is a must-try for anyone craving a decadent yet effortless dessert.
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Recipe Information
Ingredients
- 100 grams unsalted butter
- 150 grams caster sugar
- 3 tablespoons golden syrup
- 200 grams plain flour
- 2 teaspoons ginger, ground
- 1.5 teaspoons baking powder
- 200 milliliters milk
- 2 eggs, lightly beaten
- 3 pieces stem ginger, finely chopped
- 100 grams soft brown sugar
- 300 milliliters boiling water
Instructions
Preheat your oven to 180°C (350°F) or 160°C (325°F) fan and lightly butter a deep 1.5-liter ovenproof dish.
In a mixing bowl, cream together the butter and caster sugar until pale and fluffy. Stir in the golden syrup.
In a separate bowl, sift together the plain flour, ground ginger, and baking powder.
Gradually alternate folding the dry ingredients and the milk into the butter mixture until a smooth batter forms.
Pour in the beaten eggs and mix until fully combined. Stir in the finely chopped stem ginger.
Spoon the batter evenly into the prepared dish, smoothing the top with a spatula.
For the sauce, sprinkle the soft brown sugar evenly over the surface of the batter.
Gently pour the boiling water over the back of a spoon onto the batter to avoid disturbing the surface. Do not stir.
Carefully transfer the dish to the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the pudding has risen.
Remove from the oven and let sit for 5 minutes. As it cools slightly, the toffee sauce will thicken at the bottom.
Serve warm with a scoop of vanilla ice cream or a drizzle of cream for an indulgent dessert.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 176 mg | 8% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 51.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 138 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
