Winter Ginger Honey Pudding with butterscotch sauce

If there’s one delicious way to hot up a cold  winter’s night and sweeten the family it’s with this delicious ginger honey pudding from regular contributor AJAY ZALTE, executive chef at Waipuna Hotel and Conference Centre.

Serves 12


For the pudding
• 210g butter
• 80g brown sugar
• 4 eggs
• 222g self-raising flour
• 1 tsp ginger juice
• 2 tbsp honey
• 1 tbsp white wine
• Pinch of salt

For the butterscotch sauce
• 750g brown sugar
• 475g butter
• 400ml warm cream
• 12 scoops banana berry ice cream
• Chocolate garnish or flakes


Pudding: Beat eggs lightly. Cream butter and sugar then add beaten eggs, self-raising flour, honey, ginger juice, white wine and a pinch of salt. Mix together well.

Butter 12 cups or moulds, sprinkle with a little flour and dust. Fill moulds with the pudding mixture.

Steam for 30 minutes in a steamer or steam pan, remove from steamer, put keep aside but keep warm.

Sauce: Melt butter over heat in a small pot, add brown sugar, melt and simmer for couple of minutes. Add warm cream to the butter and sugar mixture, mix together and simmer for
3-4 minutes until thick and of sauce consistency.

To serve: De-mould the pudding on to a plate and serve warm with butterscotch sauce, banana berry ice cream, whipped cream and chocolate garnish or flakes.

Chef’s note:
Take extra care while making the sauce as the melting point of sugar is very hot; it reaches up to 186 degrees celsius and can result in a serious burn.