It had been a long long time since I made these sweet wee puddings. There was a time (pre-children) when I would whip these up regularly for my Mr and I as an after-dinner treat. They are so fast to make and so satisfying to eat. As long as you remove them from the oven as soon as a toothpick inserted comes out clean, this is a very moist little cake with a perfect hint of ginger.
Served with a simple drizzle of golden syrup over top, whipped cream, a dollop of Greek yoghurt or a small scoop of icecream, these Golden Syrup puddings will always hold a special place in my dessert repertoire. Tasting these again last night reminded me why I made them often and I suspect they will be a regular visitor at our dinner table over the coming winter.
The recipe comes from a NZ women’s magazine, but I have no idea which one. I cut it out years ago when visiting someone’s home (or maybe even the doctors waiting room) and stuck it in my recipe folder and therefore have no accurate reference I’m sorry. I suspect it’s a recipe that every housewife would have known off-by-heart in the ’50’s. It’s just got that vibe about it – simple, homely, comforting and classic. Sometimes, that’s all you need!
- 50g butter, softened (plus extra to grease ramekins)
- 125g golden syrup
- 1 egg
- 1/2 C standard flour
- 1 t baking powder
- 1 t ground ginger
- Extra golden syrup to serve
- Heat oven to 170°C fan bake. Grease 6 individual ramekins with butter.
- Place butter and golden syrup in a bowl and beat until creamy. Add egg and beat well.
- Sift flour, baking powder and ginger together and stir into egg mixture.
- Spoon into ramekins and bake for 20-25 minutes or until a toothpick comes out clean.
- Drizzle with a little extra golden syrup over each pudding. Serve with whipped cream, yoghurt or icecream.