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- 190g Self Raising Flour
- 150g Caster Sugar
- 80g melted Butter
- 160ml Milk
- 1 egg
- 250g fresh Strawberries – washed and sliced
- 1 cup Bundaberg Ginger Beer
- 2 tbs Honey
Preheat your oven to 180 degrees Celsius.
Add the flour and 100g of caster sugar to a mixing bowl. Whisk the dry mix to remove any lumps. Now add in your melted butter, milk and egg and whisk until the batter is smooth.
Add your sliced strawberries and stir in lightly, don’t over stir as you will break the strawberries up. Pour your completed batter into a oven safe pudding dish, big enough to hold 6-8 cups capacity.
Heat the ginger beer and honey in a small saucepan over a gentle heat until you can see the honey combine with the liquid.
Sprinkle the left over 50g of sugar over the top of the prepared batter. Gently and slowly, pour the warmed ginger beer mixture over the top.
Bake in your 180 degrees Celsius oven for around 50 minutes or until it passes a skewer test (insert a skewer and it should remove cleanly).
Serve warm with cold pouring cream. Such a yummy warm desert!