Sticky Currant, Walnut & Ginger Puddings


What you’ll need…

  • 2 cups self-raising flour (260 g)

  • 1 tsp ground ginger

  • 1/2 tsp salt

  • 2/3 cup brown sugar (160 g)

  • 100 g Sunbeam Australian Currants

  • 50 g Sunbeam Walnuts, roughly chopped

  • 50 g crystalised ginger, finely chopped

  • 1 cup milk (250 ml)

  • 1/4 cup butter, melted (60 g)

Caramel Sauce

  • 1/2 cup packed brown sugar (120 g)

  • 1 1/2 Tbsp milk (30 ml)

  • 1/4 cup unsalted butter (60 g), cut into small cubes

  • 1 tsp vanilla extract


  1. Preheat oven to 180°C. Lightly grease 6 x 1 cup ramekins.

  2. In a large bowl, whisk flour, ginger, salt, and brown sugar. Add currants, walnuts and ginger and toss to coat in the flour

    mixture. Add the milk and butter, and stir until just combined.

  3. Divide mixture into prepared ramekins and bake for 25 – 30 minutes, until golden on top and a toothpick inserted into

    the centre comes out clean.

  4. To make the caramel sauce, combine brown sugar and milk in a saucepan and stir well.

  5. Place over medium heat. When bubbles form around the edge of the pan, reduce heat to medium-low and cook 2 – 3

    mins, gently swirling the pan but not stirring, until caramel is thickened and is just starting to smell toasty. Remove from

    heat, and immediately stir in butter and vanilla.

  6. Serve puddings in ramekins, or turn out onto plates. Spoon over the caramel sauce and serve warm – with cream or ice

    cream if desired.


  • Divide batter into 12-hole muffin tin, greased or lined with cupcake papers. Check for doneness from 20 min.

  • If caramel is made in advance, re-warm over low heat or in the microwave, until smooth and pourable.