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Baked cake

Ginger & Strawberry Pudding

This recipe is courtesy of @ansadler on Instagram.

“I loved this recipe! It was like eating warm scones with jam and cream! We served it warm with cold cream. Delicious!”

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Baked cake


  • 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
Serves 6 Serves 6

Let's Bake!

  • Combine

    Step 1

    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.

  • Combine

    Step 2

    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.

  • Combine

    Step 3

    Heat the ginger beer and honey in a small saucepan over a gentle heat until you can see the honey combine with the liquid.

  • Combine

    Step 4

    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.

  • Combine

    Step 5

    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).

  • Combine

    Step 6

    Serve warm with cold pouring cream. Such a yummy warm desert!