This Gingerbread Pudding is moist, moreish and delectable. It has the spices of gingerbread but make it pudding!
There is something comforting about my Gingerbread Pudding. A lovely combination of ginger, nutmeg, cinnamon, mixed spice and golden syrup all snuggled into a lovely batter with a delicious sauce keeping everything moist. You can serve it with ice cream, whipped cream or custard. I love it served warm, and it reheats well in the microwave.
Ingredients in Gingerbread Pudding:
- White flour
- Baking powder
- Brown sugar and white sugar
- Ginger
- Cinnamon
- Nutmeg
- All spice
- Butter
- Golden syrup
- Milk
- Boiling water
- Icing sugar to dust
- Ice cream to serve
How to make Gingerbread Pudding:
First you need to preheat oven to 180 degrees fan bake and grease your Biroix dish (or an ovenproof dish, something with high sides) with butter. For the pudding batter, take a large bowl and add all the dry ingredients. Mix well. I like to use a wooden spoon for this.
Melt the butter and golden syrup together and add to the dry mix, with the milk, and mix well. Transfer to your Biroix dish.
For the sauce place all ingredients in a bowl (you can use the same bowl you used for the batter) and add the boiling water, stir, and once mostly dissolved, pour over the batter mixture. Do not mix it. It will look like a hot mess but trust the process.
Place in the oven and cook for 45 minutes. Serve with cream, custard, or ice cream and dust with icing sugar.
If you are looking for more festive recipes check out my posts for Chocolate Cob Loaf and Smoked Salmon Wreath.
Common questions about Gingerbread Pudding:
Can I reheat leftovers? Absolutely, in either the oven or microwave.
Gingerbread Self Saucing Pudding
Ingredients
Pudding batter
- 2 cup White flour
- 4 teaspoons Baking powder
- ½ cup brown sugar
- ½ cup white sugar
- 2 teaspoon Ginger
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon All spice
- 100 grams Butter
- 2 tablespoon golden syrup
- 1 cup milk
Sauce
- ½ cup Brown Sugar
- ½ cup white sugar
- 2 tablespoon Golden Syrup
- 1 teaspoon ginger
- 2 ½ cups boiling water
- To Serve
- Icing sugar to dust
- Ice cream to serve
Instructions
-
Preheat oven to 180 degrees fan bake
-
Grease your Biroix dish (or an ovenproof dish, something with high sides) well with butter.
-
For the pudding batter, take a large bowl and add all the dry ingredients. Mix well.
-
Melt the butter and golden syrup together and add to the dry mix, with the milk, and mix well. Transfer to your Biroix dish
-
For the sauce place all ingredients in a bowl (you can use the same bowl you used for the batter) and add the boiling water, stir, and once mostly dissolved, pour over the batter mixture. Do not mix it. It will look like a hot mess but trust the process.
-
Cook for 45 minutes and serve with cream, custard, or ice cream.
-
Happy Cooking xx Jana
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This recipe was written for Biroix who make these beautiful Cast Iron Dutch Ovens. I love cooking with my Biroix dishes and find them versatile and easy to clean. Plus so pretty to look at! You can find more information on Biroix here.
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