These chocolate and ginger puddings can be made in individual ramekins and served with a big dollop of crème fraîche and a drizzle of ginger syrup


  • 125g self-raising flour

  • A pinch of salt

  • 125g caster sugar

  • 1 1/2 tsp baking powder

  • 4 tbsp cocoa powder

  • 50g roughly chopped good quality chocolate

  • 2-3 tbsp chopped stem ginger in syrup, drained (reserve the syrup)

  • 250ml full milk

  • 75g unsalted butter, melted

  • 2 eggs, beaten

  • 1 tsp of the reserved stem ginger syrup


  • 175g light soft brown sugar

  • 2 tbsp cocoa powder

  • Crème fraîche to serve


  • 1.

    Preheat the oven to 180°c, 350°f, gas mark 4. Grease a shallow 1.5 litre dish. Alternatively, for individual portions, grease 6 x 250ml ramekins with butter and place in a roasting tin.

  • 2.

    Sift all of the dry ingredients into a large mixing bowl. Stir in the remaining wet ingredients until well combined. Pour into the dish or prepared ramekins.

  • 3.

    To make the 'sauce' mix the sugar and cocoa together and sprinkle over the puddings. Pour 250ml of boiling water over the mixture. (Or divide it carefully between each of the ramekins if using).

  • 4.

    Place in the oven and cook for 20-25 minutes or until risen and just firm to the touch.  Leave for 5 minutes then serve topped with dollops of cold crème fraîche and an extra drizzle of the ginger syrup.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 461kj
  • Fat Total 16g
  • Saturated Fat 9g
  • Protein 6g
  • Carbohydrate 77g
  • Sugar 56g
  • Sodium 190mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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