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Self-Saucing Ginger Toffee Pudding

By Chelsea Sugar
Self-Saucing Ginger Toffee Pudding
6 servings
  • 56 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 45 mins
  • Serves

    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

    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


    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.

    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.

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Average Rating
(56 reviews)

It sounds just awesome, can't wait to make it. You could put some chopped nuts on the base of the dish and tip it upside down perhaps to serve. mmm

I made this some time back for a group of people running around the South Island for charity. I wasn't sure if it would be popular, but it was gone in a flash! Lots of praise for the dish and the aroma was absolutely irresistible. I managed to get a scrape of the bowl, so looking forward to making it again for myself. I'm a lover of ginger so next time I will be adding some preserved ginger and maybe reducing the amount of sugar added.

Yummy!!!!!! We loved it! Definitely decrease the water but otherwise so yummy!!!

I used 2 tsp ginger in each of the sauce and batter, and thought it was a bit strong, but my husband loved it. When we had the leftovers the next day, it was even nicer; the sauce had thickened up and the gingeriness had mellowed.

The sauce is basically water not sauce absolute mess

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Easy and absolutely delicious. Great for a cold winter's day.

Perfect for a winter's night. Followed the recipe closely, but doubled the powdered ginger in both batter and sauce. Also added about a tablespoon of my own stem ginger, chopped through the batter.
Next time I'll halve the sugar in the sauce and take a third of the water out of it, as well. The cloying sweetness totally overrides the dish as a whole, if you use the full amount.

It tastes like salt! Yuck!

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.

I followed a lot of reviewers' advice and reduced the sauce ingredients by half but then ended up with very little, very sticky sauce. I would use the full amount in future, or close to it..
It is a very sweet pudding and could stand to lose some sugar, but I wouldn't reduce the amount of ginger as it counterbalances the sweetness, and let's face it, don't make a ginger pudding if you're not fond of ginger!

Tweaked the recipie a bit and microwaved it fo 7 minutes. Great for those late night lazy snacks

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.

Absolutely wonderful. Quick to make and everybody's favourite (along with the Chelsea Sugar Sticky Date pudding.)

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Great Winter Sweet Treat

I made this recipe & it was a hit with my Husband who love sweet food & he wants me to make it again

Absolutely perfect for a winter treat. Easy to make and so popular!

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Oh yum! I made this for visitors and it hit an amazing 100% delicious.
Just one problem, I live on my own so do I need to wait for visitors again? Or can I rationalize making it again just for me?

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

One of the best self saucing puddings. My visitors loved it so much they have requested it again for dessert on Sunday when they are here for dinner.

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

beautiful! rises a LOT and is a perfect recipe for 6 servings!

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.

The flavour is spicy and warming. I used the full amount of ginger as I love it. I halved the amount of water in the sauce mixture & I reduced recommended amount of sugar in both the batter and the sauce after reading previous reviews but I will halve the sugar in both next time - and there will be a next time. Added peaches to the batter with glace ginger - OMG delicious partnered with vanilla ice cream!

This is a great pudding for serving a family. Real soul food on a winter's night. Its not dinner party material, more for its appearance - it breaks into spoonfuls as you serve. However the flavour is spicy and warming.(I always use the full amount of ginger as I love it)
I agree with the reduce the amount of water in the sauce mixture. I put half the recommended amount of water in the sauce recipe.

Needs a bit of tweaking especially the sauce. Maybe half the water should be used and less sugar. Other than that sponge was perfect. Crunchy on the top and spongey in the middle. Easy peasy to make and perfect for cold nights

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This recipe is absolutely amazing!!!
I love it,every time I make it my family finishes it!!
But I always need to double it to make sure it feeds everybody.
But still the best self saucing pudding by far!!!!

Have been trying different self sauce recipes and this one is a definite keeper. Can't wait to make it again.

Love it!

Pretty good, but needs some tweaking. Maybe some corn flour to thicken the sauce and an extra half cup of flour and extra moisture in the cake part which is pretty small and intense (I did 1 tsp ginger in each).
CHELSEA: Thank you for the tips.

I would suggest using ginger in batter, but not in sauce. The ingredients mix and separate out as they cook, so no need for extra ginger in sauce. Similarly the golden syrup

Great everyone loved it and so easy to do

I would really love to have seen a pic of the finished product before I tried this recipe. And seems to be missing salt.
CHELSEA: Hi there, sorry we're not quite sure what you mean. We have a picture of the pudding on this page.

The family absolutely loved this recipe and I have now made it several times 10/10

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

Delicious, not to mention it's so quick and easy.

I love this recipe, easy to make (I am 13). I like to leave the ginger out all together (not a ginger fan) and half the sugar and water in the sauce. Great with ice cream! Just YUM!

It was lovely, bit sweet but very nice.

Loved this but will put less water in next time.. as the sponge top sinks near the end of cooking.. will try one cup of boiling water next time.. a real mid winter treat..

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!

That was yummy. I think I may have put a little too much water in my sause as it was a bit too runny, but scrummy all the same...

Very delicious

One word description YUMMY.

I thought the pudding was over sweet and had a very strong ginger taste ,Next time i will halve the sugar and ginger and use 1 cup of water in the sauce .it was very runny ,i will make it again It is lovely with whipped cream . Easy to make at the last minute out of everyday ingredients found in most pantries

very easy to make as we are only 11 years old and made it with no help but took us a little while on our own and turned out very yummy

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this dessert is excellent

lovely I can make with my kids as well

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quick and easy. Even my partner can make it!

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Found it way too strong for me in the ginger dept... If I did ever make it again I would reduce the ginger in the batter and the sauce...

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Very gingery, intensely sweet and the sauce was watery. The cake itself was tasty but had to tone it down by serving with natural yoghurt. even then it was overwhelmingly sweet.

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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

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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

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Very strong ginger (and I like ginger). Very quick to make but this flavour won't become a family favourite as it is too strong.

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Easy to put together, I changed the milk to Soy and the Butter to Marge, as we have lactose intolerence.

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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.

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Love this recipe, so yummy but I only put half the ginger in the pudding and sauce as it is a bit strong.

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This recipe was quick and easy. The pudding nice and moist even the day after. I'm not really a ginger person but I loved it. Next time I may have to add least sugar. Apart from that yummy!!!

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