This wonderful Winter pud recipe was converted from the wheat based Sticky Ginger Pudding recipe appearing in delicious.  

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

Cake

Dry ingredients 

165 g Bakers' Magic gluten free flour

85 g Dark muscovado sugar (or dark brown)

 1 tsp Baking powder

1/4 tsp Bicarb of soda

1 tsp Ground ginger

Optional 1/8 tsp Salt

  

Wet ingredients 

30 g Treacle 

2 eggs

100 g Butter (melted)

95 g Milk + 1 tsp Vinegar or 100 g Buttermilk

110 g Uncrystallised ginger (finely chopped)

 

 Ginger Sauce

200 g Thickened cream

100 g Butter

80 g Raw sugar

80 g Ginger beer

100 g Uncrystallised ginger (finely chopped)

 

Ginger Caramel Sauce

100 g Thickened cream

75 g Dark muscovado sugar (or dark brown)

100 g Butter

30 g Treacle

80 g Ginger beer

 

Method

Ginger Sauce

In a large heavy saucepan combine the ingredients for the sauce over a low heat. 

Increase the heat & boil the mix for approximately 10 mins. You will need to stir the mix.

Be careful - The sauce will increase ~3X in volume when it is boiling. 

 

Ginger Caramel Sauce

In a large heavy saucepan combine the ingredients for the sauce over a low heat. 

Increase the heat & boil the mix for approximately 6 - 7 mins. You will need to stir the mix.

The sauce will increase ~3X in volume when it is boiling. 

While the sauce is boiling start making the cake.

Leave the sauces to one side. Use a stab blender to smooth the sauces if required. 

Turn oven on to 170 C (fan forced). Put an oven dish containing water in the oven - this will help keep the puddings moist. 

Grease a Texas muffin tin.

Cake

Mix together the dry ingredients in a mixing bowl. Get rid of any lumps in the flour. I usually put them all in a Thermomix & mix them for a couple of seconds on speed 7. 

Whisk together the wet ingredients. Ensure the butter is fully melted.

Combine 1/2 of the wet ingredients with the dry ingredients. I usually mix it together with a spatula/scraper. Mix in the remaining wet ingredients until the batter is uniform. 

Stir in the finely chopped ginger.

Let the mixture sit for 2 minutes to thicken. 

Pour/spoon the cake batter evenly into the muffin tin.

Put the muffin tin in the oven & bake it at 170 C for approximately 20 - 25 mins. The actual time will vary depending on your oven. 

Bring the tin out of the oven & allow the individual puds to cool down for a couple of minutes before getting them out of the tin.

Transfer one of the puds to a cutting board. Put it on it's side and chop off the muffin top. Keep (or eat :) ) the chopped off bit. 

Place the pud upside down on/in the serving plate/bowl.

Repeat for the remaining puds.

Pour some of the ginger sauce & ginger caramel sauce on top of the pud. Optional - top with crumbled pud from the muffin top. 

Serve with cream and/or ice-cream.

Simply enjoy!