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Gooey Ginger Dessert

Gooey Ginger Dessert is as sticky and sweet as it looks ! Best served with ice-cream or whipped cream – enough for a crowd !

Gooey Ginger Dessert is as sticky and sweet as it looks ! Best served with ice-cream or whipped cream - enough for a crowd !

This Gooey Ginger Dessert is as sticky and sweet as it looks!  The ginger is not overpowering, just enough to my liking.

We always finish this dessert in no time at all.

The sauce forms at the bottom as well as on top of the pudding. And is wonderful if you serve this with ice-cream with a scoop (or three!) of the sauce over the ice-cream.

Do make sure to use your largest (I use a 3 liter capacity) baking dish with a lid.

Of all my Winter desserts, this one is the one which is always on request, and it is enough for a crowd.

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Gooey Ginger Dessert

5 from 1 vote
Gooey Ginger Dessert
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Baked Ginger dessert with a thick layer of sauce all baked into a gooey, comforting delight - enough for a crowd !

Course: Dessert
Servings: 12 Servings
Author: Linda Nortje
Ingredients
  • 1 cup Sugar
  • 3 cups Boiling Water
  • 1 TB Sherry
BATTER:
  • 1 cup Butter
  • 1 cup Sugar
  • 2 Extra-Large Eggs
  • 2 TB Apricot Jam (smooth, fine)
  • 2 t Ground Ginger
  • 1 TB Baking Soda (Bicarbonate of Soda)
  • 1 cup Milk lukewarm
  • 3 cups Flour
Instructions
  1. Pre-heat the oven to 220 deg C (425 deg F) – Spray a large dish (with a lid) with cooking oil.
  2. SYRUP: Dissolve the Sugar in the Boiling Water – add the Sherry – pour into the prepared oven dish.
  3. BATTER: Melt the Butter in a small pot – add the Sugar – simmer over low heat until the Sugar has dissolved – remove from heat.

  4. Beat in the Eggs with the Butter – add the Jam and Ginger – stir to combine.

  5. Mix the Baking Soda with the Milk – add this mixture and the Flour in batches to the Butter mixture until the batter is smooth.

  6. Transfer the batter to the prepared oven dish, cover with the lid and bake 1 hour on the middle rack of the oven.

Recipe Notes

source: GESINSKOS recipe book

Serve warm with ice-cream/custard or whipped cream.

LINDA

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Recipe Rating




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Norma

Saturday 2nd of May 2020

Can this be made in a crockpot?

Linda Nortje

Sunday 3rd of May 2020

Hi Norma, I have never made the dessert in a crockpot therefore can not give you any feedback. If you do try this in yours, would you be kind enough to let us know how it turned out ?

Jennie Quinn

Thursday 9th of April 2020

My mother used to make this pudding in the 70's. She served it with a white rum sauce. If anyone has a recipe for the rum sauce, I'd so appreciate it. It looked like a white custard, it was sweet and she used to put rum essence in it.

Debbie

Tuesday 16th of July 2019

sorry mean 1.5 Litre dish

Linda Nortje

Tuesday 16th of July 2019

Debbie the dish I am using is a 3 litre deep round dish, therefore the 1.5 should work when only making half the recipe. As I have never made half, I would suggest you start peeking after about 40 minutes as the cooking times could vary, depending on the shape of the dish as well. Let me know how it works out and thank you for reading With A Blast !

Debbie

Tuesday 16th of July 2019

Hi would love to bake this, but only want to make enough for about 6 people. Would the recipe still work if I just halved the ingredients and put into a 125 litre dish. if not please could you give me the correct quantities, look amazing and cant wait to bake. thanks for sharing

thanks Debbie

Linda

Monday 10th of June 2019

Can it be made day before?

Linda Nortje

Monday 10th of June 2019

Yes it can, Linda ! The sauce will be less saucier though, but the pudding will still be very moist

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