Recipe: Jo Bridgford’s Gooey Ginger Self-Saucing Pudding

There’s nothing quite like self-saucing ginger goodness on a cold evening.

Recipe: Extract from Cosy  Words: Jo Bridgford

There is something very reassuring about the smell of sweet ginger wafting through the house on a winter’s evening (or any evening for that matter!). This exquisitely easy and economical dessert has been one of my faves for as long as I can remember – I’m sure it will become an instant favourite for your family too.

Prep time: 20 minutes
Cook time: 35 minutes
Serves: 6


1 cup self-raising flour
¾ cup caster sugar
1 tablespoon ground ginger
¼ cup chopped crystallised ginger
1 tablespoon golden syrup
1 teaspoon vanilla extract
½ cup milk
50g butter

¾ cup brown sugar
2 teaspoons ground ginger
2 tablespoons golden syrup
1 ¾ cups boiling water


Preheat the oven to 180°C (160°C fan bake). Lightly butter a deep, 8-10 cup capacity baking dish. Make the sponge, place all dry ingredients and the crystallised ginger in the bowl of an electric mixer.

Place remaining ingredients in a saucepan over medium heat and stir until melted and combined. Pour the wet mixture into the dry mixture and beat until smooth, then pour into the prepared baking dish.

Make the sauce, stir together the brown sugar and ground ginger and sprinkle evenly over the sponge batter. Combine golden syrup and boiling water and carefully pour this over the sugar and ginger mixture. (Pouring it over the back of a spoon can be helpful). Place in the oven and bake for 35 minutes.

Serve with vanilla ice cream, cream or Greek yoghurt.

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This is an extract from Cosy, a digital recipe book of 40 winter recipes created by Food Writers New Zealand. Cosy is designed to help Kiwi cooks navigate the winter months ahead by bringing inspiration, direction and joy to their kitchens with all profits going to Meat the Need, a national charity that supplies meat for city missions and food banks. Learn more here.

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