This is a dessert you’ll want to get to the colder months to make. Ginger Pudding with molten chocolate and caramel has all the flavours that make you crave a pudding!
There are two things I love about winter….and since I don’t ski that only leaves warm puddings and fruit crumbles (crisps). There’s not much interest in my house for anything like this so, unless I am going to eat the lot I need some helpers ( visitors, neighbours) or some excuse to make them. It is unfortunate that I have a great weakness for crumbles and I can happily eat a pudding or some crumble for breakfast with a spoonful of yoghurt. I know that this is probably not something I should admit in these times when everyone no longer eats flour and sugar and butter but ….hey I must be old fashioned!
Add the chocolate centre.
You add the chocolate to these puddings in a rather novel way; by adding it in squares to the batter. Be sure to use a nice dark chocolate or your puddings will be too sweet.
Give this caramel sauce a go. It is a lovely bittersweet one that works extra well with chocolate. If you would prefer a creamier caramel sauce that’s boiled together use the one from the Frozen Banoffee Cake post.
Ginger Pudding with molten chocolate and caramel
- 100 gm butter softened
- 80 gm brown sugar
- 50 gm honey
- 2 Tablespoons candied ginger
- 2 whole eggs
- 150 gm plain flour
- 100 gm chocolate
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- 125 ml milk
Caramel ginger sauce
- 100 gm caster sugar
- 2 Tablespoons ginger grated
- 20 ml lemon Juice 1 tablespoon
- 125 ml orange juice
- 1 pinch salt
- 125 ml cream
- 200 ml cream whipped for serving
- Makes 4-6 puddings depending on he size of your moulds. Mine are around 200 ml. Grease and line with 1 circle of paper on the base so the puddings turn out without sticking. You will also need a large baking dish to sit the puddings in on the stove top
- Beat the butter sugar with the honey and zest until light and aerated, Add the eggs one at a time, mixing well
- Add the dry ingredients, and the milk and the candied ginger last.
- Put 2 large tablespoons into each mould. Cut the chocolate into squares on put 4 squares together onto the batter in the middle and cover with a small spoon of the batter.
- Continue until all of the moulds are full.
- Put a deep baking tray onto the stove top and 1/4 fill with water. Start to heat the water while you are covering the puddings.
- Cover each pudding with foil and seal well. Put each into the warmed water. The water should come 1/2 way up the sides of the pudding dishes.
- Cover the tray well with foil and turn to low so that the puddings simmer but do not boil (water may get into them).
- Simmer for 20-25 minutes before opening one and pressing to test. The pudding should be firm to touch.
For the sauce
- Put the sugar in a pot with the lemon juice on a medium heat. Don't stir just keep swirling until all of the sugar is starting to dissolve. Keep watching and cook the sugar till dark golden.
- Carefully add the ginger, orange juice and cream and a pinch of salt and boil for a couple of minutes stirring to collect any caramel stuck to the bottom of the pot. Strain out the ginger while the sauce is hot