Ginger Pudding With Butterscotch


Ginger Pudding With Butterscotch

Ginger Pudding With Butterscotch. Nothing says winter like a piping hot ginger pudding with sweet butterscotch sauce; a classic British dessert.


Makes 8

150g butter, softened

150g caster sugar

2 eggs

2 tsp ground ginger

2 tbsp crystalised ginger, finely chopped

2 tbsp golden syrup

300g self-raising flour

250ml milk

Butterscotch Sauce

1 cup sugar 

25g butter, diced

½ cup pouring cream

double cream, to serve

Preheat oven to 160°C. For pudding, place butter and caster sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until pale and creamy. Add eggs one at a time, beating well after each addition. Add gingers and golden syrup; beat until combined. Alternately add flour and milk and beat until smooth. Brush 8 1-cup-capacity pudding moulds with butter and dust with flour. Pour in pudding mixture and smooth over the top. Place in a large, deep baking tray and pour in boiling water until it reaches three-quarters of the way up the side of the moulds. Cover with foil and bake for 40-45 minutes. Remove from water; let cool slightly. Turn out onto wire rack.

To make sauce, place sugar in a saucepan with 1 cup water; bring to the boil, stirring until sugar dissolves. Reduce heat and simmer until syrup turns golden. Meanwhile, heat butter and pouring cream in a separate pan until they just begin to boil. Whisk into sugar mixture until smooth and glossy. Place steamed puddings onto a plate and pour over butterscotch sauce. Serve with double cream and extra sauce.


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