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Self-Saucing Ginger Toffee Pudding

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

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

65

What did you think of this recipe?

1571547528

Great Winter Sweet Treat

It tastes like salt! Yuck!

Lynette

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

Emily

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

Annabelle

Love it!

The sauce is basically water not sauce absolute mess

Unknown

It was lovely, bit sweet but very nice.

Dominique

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.

Jan

Very easy and tasty in winter

Yvonne Faulkner

Great everyone loved it and so easy to do

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.