Recipe and images Amber Bremner

Self saucing pudding needs no introduction. This is an easy but delicious recipe that uses common pantry ingredients. With one exception – molasses, which brings dark complexity to the gingerbread flavours, while packing a nutritional punch as a great source of iron and calcium. Serve with vanilla icecream and watch it disappear.

 

DRY

2 cups self-raising flour

½ cup brown sugar

1 tbsp ground ginger

1 tsp cinnamon

½ tsp mixed spice

½ tsp ground nutmeg

¼ tsp salt

WET

1 cup almond milk

½ cup mild flavoured oil (I used grape seed)

¼ cup molasses

1 tsp fresh ginger, finely grated

 

SAUCE

2 cups boiling water

¾ cup brown sugar

2 tbsp golden syrup

2 tsp ground ginger

 

Preheat oven to 180°C fan bake . Mix dry pudding ingredients together in a large bowl. Mix wet ingredients together, then add to dry and stir to combine. Pour into a greased 8-cup capacity casserole dish. Mix sauce ingredients together until sugar is dissolved, then gently pour over the pudding (this is easiest to do with the dish already on an oven rack). Bake for 35 minutes, then allow to cool for 10–15 minutes before serving.

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