Ginger pudding is a rich, fragrant dessert that brings warmth and comfort with every spoonful.
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There are few desserts more closely associated with South African winter than malva pudding. Served piping hot with custard, it has become a staple on family tables, restaurant menus and Sunday lunch spreads across the country.
But while malva pudding continues to hold its place as a national favourite, winter is also the perfect time to revisit other traditional baked puddings that deserve a spot in the spotlight.
One of them is ginger pudding, a rich, fragrant dessert that brings warmth and comfort with every spoonful.
What makes ginger pudding so appealing is its deep, warming flavour.
Where malva pudding leans towards caramel sweetness, ginger pudding introduces gentle spice from ground ginger and cinnamon, creating a dessert that feels especially suited to cold evenings.
The aroma alone is enough to fill a kitchen with a sense of nostalgia.
For many South Africans, ginger is a flavour closely linked to winter. Whether it's found in biscuits, tea, baked treats or traditional remedies, it carries a comforting familiarity that pairs perfectly with the season. In pudding form, that warmth becomes even more satisfying.
The texture is another reason to give it a try. Much like malva pudding, ginger pudding is soft and moist thanks to a generous sauce poured over it after baking.
The sauce seeps into the pudding, creating a rich, indulgent dessert that is best enjoyed warm with a generous helping of custard.
It's also a recipe that relies on simple pantry ingredients. Butter, sugar, golden syrup, spices and buttermilk come together to create something that feels far more special than the effort required.
If you're looking for a new family favourite this winter, ginger pudding offers all the comfort of a traditional baked dessert while bringing something a little different to the table.
It has the familiarity South Africans love, but with a spicy twist that makes it memorable.
Ingredients
For the sauce
Method
Preheat the oven to 165°C.
Cream together the butter, sugar and golden syrup until light and well combined.
Add the egg, ground ginger and cinnamon, mixing until incorporated.
Sift in the self-raising flour, then add the buttermilk. Mix until the batter is smooth and evenly combined.
Pour the batter into a greased ovenproof dish.
Bake for approximately 50 minutes or until a skewer inserted into the centre comes out clean.
While the pudding is baking, prepare the sauce.
Place the sugar, butter, cream and salt in a saucepan over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
Once the pudding is baked, use a fork to poke holes across the surface. Pour most of the hot sauce over the hot pudding, allowing it to soak in.
Reserve a little sauce for serving if desired.
Serve warm with custard and an extra drizzle of sauce.
IOL Lifestyle