Name: Self-Saucing Ginger Toffee Pudding
Prep time: 15 min
Cook time: 45 min
Yield: 6
Ingredients: Batter; 1 cup flour; 2 tsp baking powder; 1-2 tsp ground ginger; ¼ cup Chelsea Soft Brown Sugar; ¼ cup Chelsea White Sugar; 50g butter; 1 tbsp Chelsea Golden Syrup; ½ cup milk; Sauce; ½ cup Chelsea Soft Brown Sugar; ½ cup Chelsea White Sugar; 1 tbsp Chelsea Golden Syrup; 1-2 tsp ground ginger; 2 cups boiling water

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Desserts

Self-Saucing Ginger Toffee Pudding

4.2

Preparation

15 mins

Bake

45 mins

Difficulty

Easy

Servings

A quick and easy, yet delicious, self saucing pudding for a cold winters evening. Adjust the ginger to suit your taste!

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Ingredients
Method

Ingredients

Batter

1 cup flour
2 tsp baking powder
1-2 tsp ground ginger
¼ cup Chelsea Soft Brown Sugar
¼ cup Chelsea White Sugar
50g butter
1 tbsp Chelsea Golden Syrup
½ cup milk

Sauce

½ cup Chelsea Soft Brown Sugar
½ cup Chelsea White Sugar
1 tbsp Chelsea Golden Syrup
1-2 tsp ground ginger
2 cups boiling water

Chelsea Products in Recipe

Golden Syrup

Chelsea Golden Syrup in the...

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Soft Brown Sugar

This popular sugar is used...

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White Sugar

The uniform size of the...

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Reviews

64

What did you think of this recipe?

Unknown

Loved it, quite gingery but just add less if you don't want it so strong, personally I loved it.Making it again tonight for 12 dinner guests, just double it! Yum

Tracy

I don't know much about baking but wondered if there should be an egg in the batter? It was great but a little stodgy.Chelsea Sugar:An egg is not required in this recipe.

Sheryl

Quick to make and so yummy. Admittedly I only use half the sugar required but it still tastes good to me.

Unknown

Delicious! I really loved the scrummy stickiness of the sauce and the gingery goodness of the moist heavenly cake! Partnered with vanilla ice cream is a must! Will definitely make again.

Unknown

Sauce was way watery and too sweet for me, I think I will cut down all sugar by half next time and add a tbsp of cornflour to the sauce to fix it. had a great flavor though

Lucy

Made it was my mum for Mother's Day, I halfed the recipe. She's raving about it. I can't wait to make it again after lockdown when we're all together.

This was delicious. I used 4 tsp of ginger all together and it was lovely. I think I'll reduce the amount of water next time as the sauce was runny and not toffee/caramel like at all. I'll also reduce the sugar too, it was a bit sweet for my palette. Served it to visitors and it was a bit hit. A definite keeper.

Kirsten

The recipe is amazing... we made it gluten free and the texture is fantastic. I am a ginger fan so put the heavy spoon in... great for me but a bit much for the kids. We are making it again tonight but having with caramel sauce so the kids will be happy! Thanks for the great recipe, I actually sent it to all my family so they would try it too. They loved it!

theresa

Lovely pudding,would love to see and version done with cardamom and orange :)

Patricia

Excellent go to pudding.... so easy to make in a toaster oven.

Method

Batter
Combine dry ingredients in a large bowl. Melt butter with Chelsea Golden Syrup. Pour into dry ingredients with milk and mix. Place in greased oven-proof dish that is quite deep, such as a small lasagne dish.

Sauce
Put sauce ingredients in a bowl (you can use the same one you used for the batter). As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.

Bake for 45 minutes at 180°C. Serve with vanilla ice-cream or whipped cream.