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Gingerbread Pudding with Butterscotch Sauce

Serve this incredible dessert with Kangaroo Island Honey and Fig Connoisseur ice cream


  • melted butter, to grease

  • 150g unsalted butter, at room temperature

  • 155g (3/4 cup, firmly packed) brown sugar

  • 1 tbs finely grated fresh ginger

  • 2 eggs

  • 1 tbs golden syrup

  • 200g (1 1/2 cup) self-raising flour, sifted

  • 1 tsp bicarb soda

  • 80ml (1/3 cup) milk

  • Butterscotch sauce

  • 100g (1/2 cup, firmly packed) brown sugar

  • 125ml (1/2 cup) thickened cream

  • 25g unsalted butter


  • 1.

    Preheat oven to 180°C. Brush six capacity muffin pans with melted butter to lightly grease. Line base of each with a circle of baking paper.

  • 2.

    Use an electric beater to beat the butter, sugar and ginger in a bowl until pale and creamy. Add the egg and golden syrup. Beat until combined. Fold in the flour, Bicarb soda and milk, in batches, until combined. Divide among the prepared pans.

  • 3.

    Bake in oven for 25 minutes or until a metal skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto serving plates.

  • 4.

    Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts and the sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

  • 5.

    Pour the sauce over the puddings. Serve with Kangaroo Island Honey and Fig Connoisseur ice cream.


Recipe by Kate Sumner from Kangaroo Island Source, Kangaroo Island, South Australia.

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