Ingredients Jump to Instructions ↓

  1. Melted butter, to grease

  2. 250g butter, at room temperature

  3. 270g (1 1/4 cups) caster sugar

  4. 3 tsp finely grated fresh ginger

  5. 2 eggs

  6. 150g (1 cup) plain flour

  7. 50g (1/2 cup) Woolworths Home Brand cocoa powder

  8. 80ml (1/3 cup) milk

  9. Double cream or vanilla ice-cream, to serve

  10. Choc-ginger sauce

  11. 1 x 200g pkt dark cooking chocolate, coarsely chopped

  12. 250ml (1 cup) thickened cream

  13. 1 tbs brown sugar

  14. 4cm-piece fresh ginger, peeled, halved

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180°C. Brush six 250ml (1-cup) capacity pudding moulds with melted butter to lightly grease. Line the bases with non-stick baking paper.

  2. Use an electric beater to beat together the butter, sugar and ginger in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined. Use a large metal spoon to fold the flour, cocoa powder and milk into the egg mixture until well combined.

  3. Spoon the mixture among prepared moulds and smooth the surfaces. Place the moulds on a baking tray. Bake in oven for 35 minutes or until a skewer inserted into the centres comes out clean. Set aside for 10 minutes to cool before turning onto serving plates.

  4. Meanwhile, to make the choc-ginger sauce, combine the chocolate, cream, sugar and ginger in a small saucepan over medium heat. Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth. Discard the ginger.

  5. Drizzle the choc-ginger sauce over the puddings and serve immediately with cream or ice-cream.


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