Back to Recipe Category

Ginger and Caramel Pudding

Ginger and caramel pudding

Serves:

4

Preparation Time:

30 Minutes

Cooking Time:

30 Minutes

Ingredients

1 tablespoon butter
½ cup brown sugar
1 egg
½ cup milk
1 tablespoon golden syrup
1 cup self raising flour
2 teaspoons ginger
2 teaspoons cinnamon
125 g cold unsalted butter, chopped
½ cup (100 g) brown sugar
2 cm piece of fresh ginger, peeled and sliced thinly.
½ cup (125 ml) pouring cream

Method

  1. Preheat oven to 160*C. Grease 4 x 1-cup capacity dariole moulds.
  2. Cream butter and brown sugar.
  3. In a separate bowl, beat the egg with the milk and golden syrup. Add gradually to the butter mixture.
  4. Sift together the flour, ginger and cinnamon. Gently fold into the wet ingredients.
  5. Pour the mixture into the greased moulds, about ¾ full. Bake for 15 minutes or until coming away from the sides and springy when touched on top. Remove from the oven and turn out of the dariole moulds.
  6. While the puddings are cooking, in a medium saucepan over medium heat, place the butter and sugar and stir until melted. Add the fresh ginger and bring to the boil. Pour in the cream and bring back to the boil. Cook for around 5 minutes. Strain the sauce into a jug to remove the ginger pieces. The sauce will thicken a little as it cools.
  7. To serve, cut a slice off the top of the sponges if they are not level. Place them upside down on the plate and douse generously with caramel sauce. Serve with vanilla ice cream.

Credits:

Julie Goodwin’s Essential Cookbook, by Julie Goodwin, Hachette, RRP: $39.99

Share this Recipe!

Facebook-f X-twitter Pinterest

More Recipes

No-bake choc cheesecake

No-bake Choc Cheesecake

This is an embarrassingly huge cheesecake, and is very rich as well, so it may not all get eaten in one sitting. The good news is, it freezes well, and can even be eaten semi-frozen if you can’t wait!

View Recipe →