Baked sticky pudding

Most baked puddings are very sweet. The combination of buttermilk and ginger makes this an interesting variation on a well-loved favourite.

Ready in

1 hour

Serving size

Serves 8


  • Pudding
  • 1 cup (250 ml) cake flour
  • ½ cup (125 ml) sugar
  • ½ tsp (2,5 ml) ground ginger
  • 3 tbsp (45 ml) sunflower oil
  • 2 eggs, beaten
  • ½ cup (125 ml) low-fat milk
  • ½ cup (125 ml) buttermilk
  • 1 tsp (5 ml) bicarbonate of soda
  • 2 tbsp (30 ml) apricot jam
  • 1 tbsp (15 ml) white grape vinegar
  • Syrup
  • ½ cup (125 ml) water
  • ½ cup (125 ml) apple juice
  • ¼ cup (60 ml) sugar
  • ½ tsp (2,5 ml) vanilla essence


  1. Pudding: Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl.
  2. Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved.
  3. Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.
  4. Pour the batter into an oven dish and bake for 35 minutes or until golden brown.
  5. Syrup: Meanwhile, place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.
  6. Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas.


  1. Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter.
  2. Chocolate pudding: Substitute 2 tbsp of the flour with cocoa.

This recipe is from Cooking from the heart, 1st edition

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