Ginger & Caramel Festive Pudding

This Ginger and Caramel Festive Pudding has all the warmth of Christmas spices and the indulgence of golden caramel. A soft, gingery sponge is drenched in a silky caramel sauce, topped with crunchy caramel pieces, and finished with shimmering gold chocolate balls for a touch of festive magic.

How long will it take?

1 ½ hours

What’s the serving size?

Serves 8

What do I need?

For the pudding

200 g unsalted butter, softened
200 g brown sugar
3 large eggs
250 g self-raising flour
2 tsp ground ginger
1 tsp ground cinnamon
½ tsp ground nutmeg
120 mL milk
100 g golden syrup

For the caramel sauce

150 g brown sugar
100 g unsalted butter
200 mL cream
1 tsp vanilla extract
Pinch of salt

For decoration

Caramel pieces or shards - homemade or store-bought honeycomb or toffee works well
Gold chocolate balls or truffles for a luxe touch

How do I make it?

Preheat oven to 170C. Grease a bundt tin or pudding mould generously and dust with flour.
Using an electric mixer cream together butter and sugar until pale and fluffy.
Beat in eggs one at a time, mixing well after each addition.
Sift in the flour and spices, folding gently to combine.
Stir in milk and golden syrup until smooth.
Spoon batter into the prepared tin and bake for 50 – 60 minutes, or until a skewer inserted in the centre comes out clean.
Allow to cool in the tin for 10 minutes, then turn out onto a serving plate.
Make the caramel sauce by placing sugar and butter in a saucepan over medium heat and stirring until melted.
Add the cream, vanilla, and salt; whisk until smooth and glossy.
Simmer gently for 2 – 3 minutes until slightly thickened.
Pour warm caramel sauce over the cooled pudding, letting it drip down the sides.
Sprinkle with crushed caramel pieces.
Finish with a cluster of golden chocolate balls on top for a festive flourish.