Ginger and orange self-saucing pudding

Serve this fluffy, saucy ginger and orange pudding with big scoops of vanilla bean ice-cream.

  • 1 hr 10 mins cooking
  • Serves 6
  • Print


Ginger and orange self-saucing pudding
  • 90 gram butter
  • 2 teaspoon grated orange rind
  • 1/3 cup (75g) brown sugar
  • 1/4 cup (90g) golden syrup
  • 1 egg
  • 1 tablespoon chopped glacé ginger
  • 1 cup (150g) self-raising flour
  • 2 teaspoon ground ginger
  • 1/2 cup (125ml) milk
  • 1/4 cup (55g) caster sugar
  • 1 teaspoon cornflour
  • 1 cup (250ml) green ginger wine


Ginger and orange self-saucing pudding
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease 1 litre (4 cup) ovenproof dish.
  • 2
    Beat butter, rind, brown sugar and golden syrup in small bowl with electric mixer until light and fluffy; beat in egg. Stir in glacé ginger, sifted flour and ground ginger with milk, in two batches. Pour mixture into dish.
  • 3
    Blend caster sugar and cornflour with 1 tablespoon of the wine in small saucepan; stir in remaining wine. Stir over high heat until mixture boils; pour gently over pudding mixture in dish.
  • 4
    Bake pudding about 50 minutes or until firm. Stand 5 minutes before serving. Dust with sifted icing sugar.

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