Sticky Ginger Pudding

Prep: 30 mins  ||  Cook: 55 mins  ||  Serves: 6


1 3/4 cups (260g) self-raising flour

1 1/2 tsp ground ginger

1/4 tsp bicarbonate of soda

100g dark muscovado sugar

2 tbs treacle

120g unsalted butter, chopped, melted

1/2 cup (125ml) buttermilk

3 eggs

150g uncrystallised ginger, finely chopped

Thickened cream or ice cream, to serve


100g unsalted butter, chopped

1/3 cup (75g) dark muscovado sugar

1/3 cup (80ml) ginger beer

200ml thickened cream

120g uncrystallised ginger, chopped


Preheat oven to 180°C. Lightly grease a 6-hole Texas muffin pan.

Sift the flour, ginger and bicarb into a bowl. Add the sugar, treacle, butter, buttermilk and eggs and whisk until combined. Add the ginger and fold through until well combined. Divide mixture into prepared pan and bake for 20-25 minutes until golden and slightly soft to the touch.

Meanwhile, for the ginger sauce, place all ingredients in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and cook, stirring, for 5 minutes or until slightly thickened. Remove from the heat and allow to cool slightly.

Turn the puddings out into bowls and pour over the warm ginger sauce. Serve warm with cream or ice cream.