A soft and fluffy gingerbread pudding with a gooey, caramel and ginger sauce. This delicious self-saucing pudding will quickly become a family favourite, especially for the ginger lovers.
What do you get when you cross gingerbread loaf with a self-saucing pudding?
My amazing Self-Saucing Gingerbread Pudding, that's what! Served with a scoop of vanilla ice cream, this is bound to make it into you regular rotation of puddings from now on. If you love these types of pudding, be sure to check out my equally delicious Banana Chocolate Self-Saucing Pudding too.
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Ingredient notes:
- Brown sugar: There are two main reasons for using brown sugar instead of white sugar in a recipe like this. 1) Brown sugar helps to retain moisture which keeps the pudding soft and moist, and 2) Flavour! Brown sugar is more flavoursome giving the baking a delicious caramel flavour.
- Ginger: I love ground ginger. It's one of my favourite spices to use which is why there's a lot of it in this recipe! If it's too much for you, feel free to halve it.
- Golden syrup: Not just used for its caramel flavour, golden syrup also helps to give a nice crust to baking as well as keeping it moist for longer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat oven to 180°C fan bake. Sift the dry ingredients into a bowl.
Melt the butter, golden syrup and brown sugar together.
Add the milk and butter mix to the flour and whisk into a smooth batter. Pour into a baking dish.
Using the same bowl whisk all of the sauce ingredients together.
Pour the sauce mix gently over the batter so that it sits on top and doesn't mix together.
Bake for approximately 50 minutes or until a skewer comes out of the cake part clean.
Top with a dusting of icing sugar and serve warm with ice cream.
Recipe FAQs:
Doesn't it seem like magic? The liquid and the batter swap places while cooking! There's no trick, just basic chemistry. The rising agent in the cake batter cause it to rise up, and the heaviness of the liquid causes it to go to the bottom, passing through the cake and taking some of the cake goodness with it to make the gooey sauce.
Kids will love the gooey caramel sauce and soft fluffy cake. This is quite a gingery recipe though. For kids I would recommend cutting the ginger quantity in half.
Storage:
Leftover gingerbread pudding can be stored in an airtight container in the fridge for up to three days. Either eat cold, or re-heat in the oven or microwave.
Top tips:
This recipe takes about 50 minutes to cook. I often put it in the oven not long before we sit down for dinner. This way we can eat it warm, with ice cream, straight after our mains.
Related Recipes:
Made this recipe?
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Self-saucing Gingerbread Pudding
A self-saucing gingerbread pudding with a fluffy cake topping and a gooey caramel ginger sauce.
Ingredients
Batter
- 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
Sauce
- 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 to 180°C fan bake.
- Sift the dry ingredients into a bowl.
- Melt the butter, golden syrup and brown sugar together.
- Add the milk and butter mix to the flour and whisk into a smooth batter. Pour into a baking dish.
- Using the same bowl whisk all of the sauce ingredients together.
- Pour the sauce mix gently over the batter so that it sits on top and doesn’t mix together.
- Bake for approximately 50 minutes or until a skewer comes out of the cake part clean.
- Top with a dusting of icing sugar and serve warm with ice cream.
Notes
- Adjust the spice level to suit you. This recipe is quite spiced so if you are making it for kids I would recommend cutting the ground ginger in half.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 368Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 204mgCarbohydrates: 65gFiber: 1gSugar: 41gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Debbie Stokes says
What is mixed spices? I am from Ontario,Canada. Just not sure of the ingredient mix spices as to what is in it and how much.
VJ cooks says
Hello from New Zealand! Ground mixed spice is a combination of Coriander (35%), Cinnamon (19%), Pimento, Ginger (14%), Cassia, Nutmeg, Cloves. Considering there is only 1/2 a teaspoon in the recipe you could leave it out. Or add in a tiny amount of ground coriander. The recipe already has cinnamon, ginger and nutmeg in it.
Krystine Bell says
Hey VJ!
I made this and although it was lovely and my picky autistic son enjoyed it. The sauce was very thin and the cake a bit gluggy on the bottom. But top, middle layers were good.
I have a non fan forced oven if that makes a difference. But usually I just up the temp a bit and cook a little longer. I havnt had issues with any other recipes and ive made self Saucing things before.
I wondered about upping the cornflour from 1ts?
Thanks
VJ cooks says
Hmm sorry to hear that Krystine. I'd recommend placing the dish lower in the oven to ensure the pudding cooks more evenly. You could increase the cornflour to 2 teaspoons if you like.
Marion says
What size baking dish did you use?
VJ cooks says
This baking dish was approximately 18cm x 28cm. If yours is a bit bigger or smaller it will be fine though.
Gwen says
Could this be assembled earlier in the day and then baked before you need it?
VJ cooks says
Hi Gwen. Yes you could prepare the batter and the sauce earlier in the day, but I would keep them separate until just before you cook it. i.e pour the sauce over the batter just before putting it in the preheated oven.
Amelia says
Hi VJ I prepared batter and sauce as you suggested and it barely rose at all and maintained a gluey consistency, despite increasing the temp and cooking longer. I would recommend not to make in advance as obviously adding the melted ingredients to the dry, in the batter, sets the rising off.
VJ cooks says
Hi Amelia, no I don't recommend making it in advance. I suggest to prepare it and bake it just before sitting down to eat your main meal. Things that could impact the rising could be out of date baking powder, or using high grade flour instead of regular plain flour and over beating it.
Karyn says
Hi, just wondering how can I read the reviews? Thanks 🙂
VJ cooks says
Hi Karyn, thanks for your question. I have just amended to website to include the reviews! You should be able to see them in tab next to 'Comments' now. Thanks so much.
Helen Stevens says
Could you cook this in the microwave?
VJ cooks says
I haven't tried it and wouldn't recommend it sorry.
Debbie Stokes says
I was thinking of making this in a Slow Cooker on high for about 3-4 hours or more. What do you think? Hope to serve it at one of my Women’s Institute meetings. Perfect for this time of year. Fall starts tomorrow Sept 22 here in Ontario,Canada. Love your recipes.
VJ cooks says
Hi Debbie, what a lovely idea. Honestly, I've never baked in a slow cooker! If you have an oven I would definitely recommend you use that instead. Best of luck.
Debbie Allan says
This looks amazing and I am definitely going to try it as I love self saucing desserts.
In the recipe what flour do you use?
VJ cooks says
Hi Debbie, this recipe calls for plain flour. I've updated the recipe card to say that - thank you!
Ruth says
No egg in the recipe?
VJ cooks says
Correct.
Sangeeta says
This was sensational! I was excited to use 2 Tbsp of ginger powder and it didn't disappoint, beautifully gingery. I used gluten-free flour and it turned out perfectly with an excellent sauce to cake ratio! I had to cover it with foil halfway through as it was browning too quickly - next time I'll try a lower shelf.
VJ cooks says
Oh that's great to know, thank for the feedback Sangeeta.
Een says
this so nyummy test spicy ginger love so much and more and more thank you for resipe
Rachel Farah says
Hi Vanya,
Is it possible to replace the Golden Syrup with Maple Syrup?
Thank you,
Rachel
VJ cooks says
Yes that should be fine.
Lee Jenkins says
Thanks for all your recipes. I have just put the self saucing gingerbread pudding into the oven. My batter was too stiff to pour, should I have added more liquid? Also I couldn't see what size baking tin to use. Is it in the recipe and I just missed it? Great to have such an excellent nz site.
VJ cooks says
Thanks so much Lee. Sorry to hear your batter was too thick, did you follow the recipe? My baking dish was approximately 18 x 25 cm. I'll add that to the post 🙂
Eileen Yuill says
Hi I’m Eileen from Aussie. Just a question please what size dish for your self saucing ginger cake
VJ cooks says
This one is 30 x 18cm 🙂
Nikki says
Are we covering it for baking or leaving it uncovered?
VJ cooks says
Uncovered 🙂