The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Apple and candied ginger self-saucing pudding

When it's cold and windy outside, a pudding strikes all the right chords. This recipe also works well with pears.

You'll need

800 gm (about 4) apples (such as Granny Smith or golden delicious), peeled, cored and each cut into 8 wedges 50 gm caster sugar 150 gm butter, melted, plus extra for greasing 190 gm (1¼ cups) self-raising flour 165 gm (¾ cup) brown sugar 125 ml (½ cup) milk 45 gm crystallised ginger, thinly sliced 1 egg 115 gm (1/3 cup) golden syrup 1 tbsp cornflour To serve: cream or ice-cream and ground cinnamon


  • 01
  • Cook apples, caster sugar and 50gm butter in a frying pan over medium-high heat, turning occasionally, until caramelised (7-8 minutes). Set aside to cool.
  • 02
  • Preheat oven to 180C. Butter a 1.5-litre (6-cup) ovenproof dish or six 350ml shallow ovenproof bowls and spoon in apple mixture. Combine flour and 55gm brown sugar in a bowl, add milk, egg, candied ginger, 2 tbsp golden syrup and remaining butter and stir until smooth, then spoon batter over apples, spreading to cover.
  • 03
  • Combine cornflour and remaining brown sugar in a bowl and sprinkle over batter. Stir remaining golden syrup and 375ml boiling water in a jug and gently pour onto topping over the back of a spoon. Bake until golden brown and a skewer inserted comes out clean (40-45 minutes, or 20-25 minutes for individual puddings). Serve hot with cream or ice-cream, dusted with cinnamon.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

Drink Suggestion

Botrytis-affected pinot gris.

Featured in

Jun 2015

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.