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!
Winter Desserts
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!
Ginger Molten Chocolate Pudding
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.
Ginger Puddings
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
Ingredients
- 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
Instructions
- 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
Notes
The molten center looks awesome!
WOW!!!
I love caramel and ginger but with a chocolate surprise would be something else again. I think you had every excuse in the world to eat a whole batch… I know I would have 😉
Ooh I adore that little chocolate surprise inside! And the sauce sounds divine too-excuse me while I drool all over you 😛
I audibly gasped when I read the title of this post. Brilliant recipe. Ginger–chocolate–molten…what’s not to love? Thanks for sharing!
I’ve not heard of ginger lava cakes, Tania, but these sure sound and look good. One of the reasons I do so little baking is because there are few people to share them with. If I bake it, I eat it — and that’s not as good as it sounds. Perhaps things would work out better if I baked your lava cakes. I guess there’s only 1 way to find out.
Thanks for the excu … er … inspiration! 🙂
Puuuurrrrfect in winter but I challenge you that it would taste just as divine in summer too!
Chocolate filling in ginger pudding…wow..this is just brilliant!
I always thought chocolate puddings were the best but having seen these? Ginger with a chocolate centre looks even better!
This looks like the perfect winter dessert and how I wish I could have one now on this cold and wet night! Thanks for joining the hop 🙂
It’s 28C degrees in my flat right now at 8am, but oh, I am still so tempted by this gorgeous little pud. However, I will put aside temptation right now and file this one for cooler times!
Looking forward to you taking a picture of your creation. Bring on 28 degrees please
These are so perfectly matched to winter – what a gorgeous looking (and I bet tasting!) dessert.
I don’t like winter either. I love to ski and it is just about the only good thing about winter it’s just it’s such an expensive past-time! What a lovely warming dessert xx
Oh my what a combination of flavours! I’m happy to be old fashioned with you any day. No carb or sugar restrictions here!
G’day! Don’t these look GORGEOUS, true!
YUM…wish I could come through the screen and try one of these now too!
Cheers! Joanne
Now on Fb too! http://www.facebook.com/whatsonthelist
Silly me. I’ve never paired ginger anything with chocolate. These look wonderful, Tania!
Yum Tania! I was always so ignorant to how delicious ginger can be in desserts until I tried a friends pudding and was blown away. I can’t wait to try this version now!
Tan, these sound amazing. Do you have a spare or did you scoff the lot?? I’m going to give these a go …
Goodness Chef, that looks amazing! You’re always so good with desserts, T! I reckon one of those for breakfast would be ok.. 😉
Great! I’m absolutely in. I don’t care about this not eating flour, sugar and butter. Bring it on. I guess, there is no way, but to try it. I hope, there is still some candied ginger in the house. That’s exactly the kind of dessert I go for. I would be glad to help with that anytime.
Oh now these sound simply divine! And I must admit I’m partial to a bit of crumble for breakfast too 😉