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Bundaberg Spiced Ginger Beer Pudding

Spiced Ginger Beer Pudding

A delicious festive recipe from Kirsten Tibballs.

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4.8/5 (6 Reviews)
Bundaberg Spiced Ginger Beer Pudding

Ingredients

Ginger Beer Caramel

  • 375ml Bundaberg Spiced Ginger Beer

  • Pinch of salt

  • 175g caster sugar

  • 125g unsalted butter, room temperature

  • 75g liquid glucose

Pudding

  • vegetable oil spray

  • plain flour, for coating tin

  • 250ml Bundaberg Spiced Ginger Beer

  • 80g crystalised ginger

  • 100g candied pineapple

  • 100g dried apricot

  • 1 tsp bicarbonate soda

  • 80g unsalted butter, room temperature

  • 40g brown sugar

  • 2 whole eggs

  • 180g plain flour

  • 2 tsp baking powder

Let's Cook

  • Combine

    Ginger Beer Caramel

  • Combine

    Step 1

    Place the Bundaberg Spiced Ginger Beer and salt into a saucepan and simmer. Once the liquid has reduced to 100ml, remove from the heat and set aside.

  • Combine

    Step 2

    Place a medium saucepan on the heat and add the sugar in stages, allowing it to completely melt after each addition.

  • Combine

    Step 3

    Once the sugar has caramelised, remove from the heat and gradually add the hot ginger beer reduction.

  • Combine

    Step 4

    Add the butter and stir to incorporate.

  • Combine

    Step 5

    Lastly, add the glucose and mix to combine.

  • Combine

    Step 6

    Cover with plastic wrap touching the surface and set aside at room temperature.

  • Combine

    Pudding

  • Combine

    Step 1

    Heat the oven to 180°C, fan forced. Grease a round Bundt tin, 230mm in diameter, with vegetable oil spray and coat the surface in a thin layer of flour.

  • Combine

    Step 2

    Place the Bundaberg Spiced Ginger Beer into a saucepan and bring to the boil.

  • Combine

    Step 3

    Place the crystalised ginger, candied pineapple and dried apricot into a bowl. Sprinkle over the bicarbonate soda, then pour the hot ginger beer on top. Allow to sit for 20 minutes.

  • Combine

    Step 4

    Use a food processor or stick blender to blitz the fruit and liquid into a textured puree.

  • Combine

    Step 5

    In the bowl of a stand mixer fitted with a paddle attachment, mix to combine the butter and sugar. Add the eggs, one at a time, scraping down the sides of the bowl as required. Pour in the fruit puree and mix to combine.

  • Combine

    Step 6

    Add the flour and baking powder, then mix to combine.

  • Combine

    Step 7

    Pour into the prepared Bundt tin and bake in the pre-heated oven for approximately 30 minutes, until a skewer is inserted and comes out clean.

  • Combine

    Step 8

    Allow to cool slightly at room temperature before removing from the tin.

  • Combine

    Step 9

    While the pudding is still hot, drizzle the prepared ginger beer caramel over the top to completely coat the surface.

  • Combine

    Step 10

    Serve warm accompanied by any remaining caramel. Pairs perfectly with fresh cream or ice cream.