Caramel and Ginger Self-Saucing Pudding

Updated: 9 April 2014 | Author: Bulla Dairy Foods

Turn your taste buds upside down.

Method (Pre-heat oven 170c)

  1. Grease and base line 6 x 1-cup pudding moulds.
  2. Sift flour and ginger into a large bowl.
  3. Melt together the sugars, butter, Bulla Crème Fraiche and milk over a low heat until well combined.
  4. Stir in the golden syrup and bicarb soda.
  5. Pour mixture into the flour and mix to a smooth batter.
  6. Fold in the chopped ginger.
  7. Spoon the mixture into the prepared moulds ¾ full.
  8. Spoon 2 Tblsp of caramel sauce over the batter and cover with baking paper and secure with kitchen string.
  9. Place into a deep baking dish ½ full of hot tap water. Place in the pre-heated oven 170c and bake 45 minutes until cooked when tested.
  10. When cooked cool 5 minutes before turning out onto a serving plate, spoon over a little extra warm sauce and ginger. Serve with a swirl of Crème Fraîche.

Caramel Sauce

  1. Melt together the brown sugar, butter and Crème Fraiche stirring until sugar has dissolved.
  2. Add the Crystallised ginger, ground ginger and simmer slowly until sauce is golden and thick.
  3. Use as required.


Caramel and Ginger Self-Saucing Pudding


  • 1 ½ cups flour
  • 2 tsp ground ginger
  • ¼ cup brown sugar
  • ¼ cup castor sugar
  • 60g butter
  • 100g Bulla Crème Fraiche
  • ¼ cup milk
  • 2 tblsp golden syrup
  • 1 tsp bi-carb soda
  • 50g crystallised ginger, finely chopped
  • Caramel sauce    
  • 120g brown sugar
  • 100g butter
  • 100g Crème Fraiche
  • 100g crystallised ginger, sliced
  • ¼ tsp ground ginger powder
  • Bulla Crème Fraiche to serve

Serves: 6  
Cooking Time: 30 minutes

This pudding is also delicious made with Pumpkin and Pecans or Banana and Date.

Caramel sauce maybe stored for up to 2 weeks in the refrigerator.


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