Description
Ginger Toffee Pudding Magic is warm, soft, buttery, and packed with ginger, with a sweet toffee sauce bubbling underneath as it bakes. It’s the kind of pudding that comes together without much fuss, then gets even better with a scoop of vanilla ice cream melting over the top.
Ingredients
Units
Scale
Pudding Batter
- 1 cup self-raising flour
- 2 tsp baking powder
- 1 to 2 tsp ground ginger, depending on how gingery you like it
- 1/4 cup Chelsea Soft Brown Sugar
- 1/4 cup Chelsea White Sugar
- 3.5 ybsp - 50 g butter
- 1 tbsp Chelsea Golden Syrup
- 1/2 cup milk
Toffee Sauce
- 1/2 cup Chelsea Soft Brown Sugar
- 1/2 cup Chelsea White Sugar
- 1 tbsp Chelsea Golden Syrup
- 1 to 2 tsp ground ginger, to taste
- 2 cups boiling water
Instead of the Chelsea products, feel free to use what you have available
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a deep ovenproof baking dish, preferably around 8 x 8 in.
- A small, deep lasagne-style dish works well. Don’t use a shallow dish, as the sauce needs room to bubble without spilling over.
- In a large bowl, whisk together 1 cup Self-Raising flour, 2 tsp baking powder, 1 to 2 tsp ground ginger, 1/4 cup Chelsea Soft Brown Sugar, and 1/4 cup Chelsea White Sugar. Break up any little lumps of brown sugar with your fingers or the back of a spoon.
- In a small saucepan or microwave-safe bowl, gently melt 50 g butter with 1 tbsp Chelsea Golden Syrup.
- Stir until smooth, then let it cool for a minute or two so it’s warm rather than piping hot.
- Pour the melted 50 g butter and 1 tbsp Chelsea Golden Syrup into the dry ingredients.
- Add 1/2 cup milk and stir just until everything is combined. Don’t overmix it. The batter will be soft and fairly thick, which is exactly what you want.
- Spoon the pudding batter into the greased deep baking dish and spread it gently into an even layer.
- the same bowl you used for the batter, combine 1/2 cup Chelsea Soft Brown Sugar, 1/2 cup Chelsea White Sugar, 1 tbsp Chelsea Golden Syrup, and 1 to 2 tsp ground ginger.
- Slowly pour in 2 cups boiling water, stirring as you go until the sugars and syrup are mostly dissolved. It won’t look like a thick sauce at this point, and that’s fine.
- Carefully pour the hot sauce mixture over the back of a spoon onto the pudding batter. Don’t stir it in.
- It may look a little odd at this stage, but the sauce sinks beneath the batter while it bakes and turns into the lovely toffee sauce underneath.
- Place the dish in the preheated oven and bake for about 45 minutes.
- The pudding should be puffed and set on top, with the sauce bubbling around the edges. If the centre still looks wet and wobbly, give it another 5 to 10 minutes. Baking time can vary depending on the depth and size of your dish.
- Let Ginger Toffee Pudding Magic stand for about 5 minutes before serving.
- Spoon generous portions into bowls and serve warm with vanilla ice cream or softly whipped cream. And yes, get some of that sauce from the bottom of the dish onto every serving.
Notes
Prepared, tried, and tested by Mary Ann
