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Apple and candied ginger self-saucing pudding

Rodney Dunn's recipe for a comforting apple and ginger self-saucing pudding brings together warming winter flavours with a sweet and syrupy sauce of brown sugar and golden syrup.

By Rodney Dunn
  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print
When it's cold and windy outside, a pudding strikes all the right chords. This recipe also works well with pears.


  • 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


  • 1
    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.
  • 2
    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.
  • 3
    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.


Drink Suggestion: Botrytis-affected pinot gris. Drink suggestion by Max Allen