Serves: 6

Prep time: 10 mins

Cook time: 40/45 mins


  • 510g dark brown sugar
  • 185g plain flour
  • 2 and a half tsp baking powder
  • 100g butter, melted
  • 1 whole free range egg
  • 125ml full fat milk
  • 1 tsp dried ginger
  • 1 tbsp finely grated fresh ginger
  • 1 tsp fine salt
  • 2 drops vanilla extract
  • 4 tbsp golden syrup, warmed

Butterscotch topping:

  • 150g dark brown sugar
  • 2 tbsp cornflour, sifted
  • 500mls boiling hot water


  1. Preheat the oven to 180oC/160oC fan
  2. Grease a baking dish with butter. Use a 1.5l dish. In a bowl place the sugar, flour, baking powder, dried ginger and mix thoroughly together.
  3. Add the melted butter, egg, milk, warmed golden syrup and grated ginger and whisk with the flour mix until all lumps are free. Pour into the baking dish and evenly smooth out.
  4. Separately mix the topping sugar and cornflour together and mix evenly. Sprinkle evenly over the pudding mix in the dish.
  5. Carefully & slowly pour the boiling water over the back of a spoon on top of the sugar and cornflour. Make sure you do this slowly so that it doesn't mix with the pudding batter.
  6. Place in the preheated oven for approx 45 minutes or until a toothpick or metal skewer comes out clean.
  7. Remove from the oven and allow to cool slightly.
  8. Spoon out the pudding and you will see the butterscotch sauce is now underneath the pudding.
  9. Add more of the sauce to your dish and serve immediately with whipped cream or some good quality vanilla ice cream.