Self-saucing Gingerbread Pudding Recipe
Introduction
This self-saucing gingerbread pudding is a comforting dessert with a rich, spicy flavor and a luscious sauce that forms as it bakes. Perfectly moist with warm ginger and cinnamon notes, it’s an easy treat to enjoy on a cozy evening.
Ingredients
- 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
- 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
Instructions
- Step 1: Preheat your oven to 180°C fan bake.
- Step 2: Sift the plain flour, baking powder, ground ginger, cinnamon, mixed spice, and nutmeg into a mixing bowl.
- Step 3: In a saucepan or microwave, melt the butter, 3 tablespoons golden syrup, and ½ cup brown sugar together until smooth.
- Step 4: Add the milk to the butter mixture, then whisk the wet mix into the sifted dry ingredients until you have a smooth batter. Pour this batter into a baking dish.
- Step 5: Using the same bowl, combine the boiling water, ½ cup brown sugar, ¼ cup golden syrup, cornflour mixed with cold water, and 1 tablespoon ground ginger. Whisk until well blended.
- Step 6: Gently pour the sauce mixture over the top of the batter in the baking dish, being careful not to mix them together.
- Step 7: Bake in the preheated oven for about 50 minutes, or until a skewer inserted into the cake part comes out clean.
- Step 8: When ready, dust the pudding with icing sugar and serve warm, ideally with a scoop of ice cream for extra indulgence.
Tips & Variations
- Use molasses instead of golden syrup for a deeper, more robust flavor.
- For an extra spicy kick, add a pinch of ground cloves or black pepper to the dry ingredients.
- Try serving with custard instead of ice cream for a warming alternative.
- Make sure to pour the sauce mixture gently to keep the layers distinct for that classic self-saucing effect.
Storage
Store any leftover pudding covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of milk if it seems dry. This pudding is best enjoyed warm to appreciate the saucy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pudding gluten-free?
Yes, you can substitute plain flour with a gluten-free flour blend. Make sure the blend contains a binder like xanthan gum for the best texture.
What’s the best way to prevent the sauce from mixing into the batter?
Pour the sauce mixture very gently over the batter’s surface without stirring. Using the back of a spoon to slowly spread the sauce helps keep the layers separate during baking.
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Self-saucing Gingerbread Pudding Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
This indulgent Self-saucing Gingerbread Pudding is a classic British dessert featuring a spiced, moist gingerbread cake that bakes under a hot, sweet ginger syrup sauce. The sauce forms beneath the cake as it cooks to create a comforting, sticky, and flavorful dessert perfect for cozy evenings. Served warm with a dusting of icing sugar and a scoop of ice cream, it’s a delightful treat that combines warm spices and rich sweetness.
Ingredients
Dry Ingredients
- 1 cup plain flour
- 1 tsp baking powder
- 1 Tbsp ground ginger
- 2 tsp cinnamon
- ½ tsp mixed spice
- ¼ tsp nutmeg
Wet Ingredients for Cake
- 80g butter
- 3 Tbsp golden syrup (60g)
- ½ cup brown sugar
- ½ cup milk
Sauce Ingredients
- 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
Instructions
- Preheat Oven: Set your oven to 180°C with fan bake enabled to prepare for even baking of the pudding.
- Mix Dry Ingredients: Sift the plain flour, baking powder, ground ginger, cinnamon, mixed spice, and nutmeg into a large mixing bowl to ensure no lumps and evenly distribute the spices.
- Melt Wet Ingredients for Cake: In a small saucepan or microwave, gently melt the butter, golden syrup, and brown sugar together until smooth and combined.
- Combine Cake Batter: Pour the melted butter mixture and milk into the sifted dry ingredients and whisk thoroughly until you achieve a smooth batter with no dry patches.
- Transfer Batter to Baking Dish: Pour the smooth batter evenly into a greased or lined baking dish, spreading it flat with a spatula if necessary.
- Prepare Sauce Mixture: In the same bowl used for the batter, whisk together the boiling water, brown sugar, golden syrup, cornflour slurry, and ground ginger until the sugar dissolves and the mixture is smooth.
- Pour Sauce Over Batter: Gently pour the sauce mixture evenly over the top of the batter in the baking dish. The sauce should stay on top and not mix in with the batter, which allows it to sink and create the self-saucing effect during baking.
- Bake: Place the baking dish in the preheated oven and bake for about 50 minutes. Check doneness by inserting a skewer into the cake part; it should come out clean when the pudding is ready.
- Serve: Once baked, dust the pudding with icing sugar and serve warm with a scoop of vanilla ice cream for a perfect contrast.
Notes
- For best results, use a deep baking dish to allow room for the sauce to form beneath the cake.
- Ensure the sauce mixture is poured gently to maintain the separation of batter and sauce layers.
- You can substitute golden syrup with dark corn syrup or molasses if unavailable, though flavor varies slightly.
- Allow the pudding to rest for a few minutes after baking; this helps the sauce settle before serving.
- This pudding can be reheated gently in the microwave or oven and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: self-saucing pudding, gingerbread pudding, ginger dessert, baked pudding, warm dessert
