Spiced Ginger Beer Pudding

Let's Cook

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  Ginger Beer Caramel

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  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.

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  Step 2

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

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  Step 3

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

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  Step 4

  Add the butter and stir to incorporate.

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  Step 5

  Lastly, add the glucose and mix to combine.

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  Step 6

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

• 

  Pudding

• 

  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.

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  Step 2

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

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  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.

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  Step 4

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

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  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.

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  Step 6

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

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  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.

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  Step 8

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

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  Step 9

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

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  Step 10

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