Ginger Toffee Pudding

Warm, spiced comfort soaked in toffee

Prep Time 10 min
Cook Time Steam -Bake time: 40–50 min
Serving Size 6
Recipe Type Steam Oven

Ginger Toffee Pudding is a deeply comforting dessert that celebrates the warmth of one of the world’s oldest spices. Soft and gently spiced with ginger and cinnamon, the steamed pudding rises into a tender, springy crumb. Freshly grated ginger adds brightness, while a rich toffee sauce - made with butter, brown sugar, cream, and a hint of salt that seeps into every bite. Served warm, this pudding balances spice, sweetness, and richness beautifully. It’s a dessert that feels nostalgic yet timeless, perfect for slow evenings, winter gatherings, or anytime you crave something soothing and indulgent.

Ingredients

For the Ginger Pudding:

1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground ginger
½ tsp cinnamon powder
¼ cup butter, softened
½ cup brown sugar
1 egg
1 tsp vanilla extract
½ cup milk
2 tbsp fresh grated ginger (for extra warmth)

For the Toffee Sauce:

½ cup brown sugar
¼ cup butter
½ cup fresh cream
A pinch of salt
¼ tsp ginger powder

Method

In a bowl, whisk together flour, baking powder, baking soda, ginger powder, and cinnamon.
In another bowl, cream softened butter and brown sugar. Add egg, vanilla, and grated fresh ginger. Finally combine the liquid mixture with dry ingredients to make a batter. Fold in milk until you get a smooth batter.
Pour the batter into a greased, pudding tin. Cover the top with foil.
Select steam+convection mode & preheat oven to 160°C.Place the pudding dish inside a larger, deep tray. (For users who do not have this mode can use the regular baking mode)
Pour hot water into the large tray until it reaches halfway up the sides of the pudding dish.
Place into the oven and bake for 40–50 minutes. The pudding should rise slightly and feel set and springy.
For the toffee sauce, melt butter and brown sugar in a saucepan.
Add cream and simmer for 3–4 minutes until thick, glossy, and caramel-like.
Add salt and ginger powder.
While the pudding is still warm, poke small holes on top.
Pour a generous amount of hot toffee sauce to soak in and serve warm.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

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