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A reassuringly large, sticky pud this, best eaten warm on the day it’s made. Not that you’d need any excuse . . . 

Baked Ginger Pudding


  • 2 x 200 g packets Bakers Ginger Nuts
  • 65 ml preserved ginger, finely chopped
  • 750 ml cream
  • 45 ml Demerara sugar


Break the ginger biscuits into coarse pieces and place in a greased oven-safe pie dish. Sprinkle with the preserved ginger pieces and pour the cream over. Bake in the oven pre-heated to 180º C for 20 minutes. Sprinkle with the Demerara sugar and serve warm with vanilla ice cream.

Serves 8.

This recipe was taken from the Take a Biscuit recipe book, written and published by us.