Gingerbread Self Saucing Pudding

Gingerbread Self Saucing Pudding

It’s Christmas time! Time for friends, family and being cheerful – but mostly it’s time to overindulge in those festive favourites.

We may be in the sunny Southern Hemisphere for the silly season, but that doesn’t mean we’re not loving and leaning into those chilly Christmas traditions and flavours. That includes a heavy hand with the ginger spice.

This traditional pudding is spicy, comforting and a delicious Christmas favourite. Perfect in your Biroix Dutch Oven! And if you happen to have the orange Dutch Oven, then you can take a citrus leaf out of our book and decorate your dessert with dried orange slices for a timeless Christmas look. They are super easy to make, but if you just want to buy them there are plenty of cheap options for purchase here.

Merry Christmas and happy feasting!

What you need – Batter:

  • 2 cups of white flour 
  • 4 teaspoons of baking powder 
  • ½ cup of brown sugar 
  • ½ cup of white sugar 
  • 2 teaspoon of ginger 
  • 1 teaspoon of cinnamon 
  • ½ teaspoon of nutmeg 
  • ½ teaspoon of all spice 
  • 100 grams of butter 
  • 2 tablespoon of golden syrup 
  • 1 cup of milk 

What you need – Sauce:

  • ½ cup of brown sugar 
  • ½ cup of white sugar 
  • 2 tablespoon of golden syrup 
  • 1 teaspoon of ginger 
  • 2 ½ cups of boiling water 
  • To Serve:
  • Icing sugar
  • Ice cream

How to make:

  • Preheat oven to 180°C fan bake.
  • Grease your Biroix Dutch Oven well with butter. 
  • For the pudding batter, take a large bowl and add all the dry ingredients. Mix well. 
  • Melt the butter and golden syrup together and then add to the dry mix, with the milk, and mix well.
  • Pour the batter into your Biroix Dutch Oven.
  • For the sauce, place all ingredients in a bowl (you can use the same bowl you used for the batter)
  • and add the boiling water. Stir, and once mostly dissolved, pour over the batter mixture. Do not mix it.
  • Cook for 45 minutes.
  • Dust with icing sugar and serve with ice cream (or cream or custard).

This recipe was made especially for Biroix by the talented taste Queen - The MacPherson Diaries