I make this beautiful banana and ginger pudding using fresh ginger rather than powder as it gives it a more modern edge. If your ginger is a little fibrous it is best to use a very fine grater and discard the coarse fibres.

Servings: 8
Preparation Time: 10 minutes
Cooking Time: 75 – 80 minutes + 5 minutes standing time


1/3 cup golden syrup
90g butter
¾ teaspoon bicarbonate of soda
1 ripe banana, mashed
1 teaspoon freshly grated ginger
¼ cup (60ml) milk
½ cup (120ml) strong espresso coffee
1 whole egg
1½ cup self-raising flour
1 ½ tablespoons white sugar
2 bananas, sliced into 1cm pieces on an angle
Cream, to serve

Coffee & Ginger Glaze
½ cup golden syrup
45g butter
½ cup (120ml) strong espresso coffee
½ teaspoon freshly grated ginger


  1. Grease a 2L pudding steamer or heat proof ceramic bowl with butter.
  2. Combine golden syrup and butter in medium saucepan and stir over low heat until smooth. Remove from heat and stir in soda.
  3. Combine banana, grated ginger, milk, coffee and egg, whisk to combine. Mix this milk mixture and self-raising flour into saucepan in two batches until well combined.
  4. Pour banana and ginger pudding mixture into prepared steamer or bowl.  If using bowl, cover securely with pleated baking paper and foil.  If using steamer, secure with lid.
  5. Place pudding steamer in a large saucepan with enough boiling water to come halfway up the side of steamer; cover saucepan with tight-fitting lid.  Boil for 75 – 80 minutes, replenishing water as necessary to maintain level.  Stand pudding for 5 minutes before turning onto plate.
  6. To make syrup, combine ingredients in small saucepan over medium heat, stirring until smooth. Bring to a boil. Reduce heat; simmer, uncovered for 2 minutes.  Alternatively, combine ingredients in a microwave safe jug and cook at medium power for 4 minutes and whisk well.
  7. To brûlée the bananas, sprinkle sugar over the banana slices. Use a blow torch and melt the sugar to form a crisp top.
  8. Serve banana and ginger pudding with syrup, brûléed bananas and cream.

Lyndey’s Note: If using a ceramic bowl rather than a pudding steamer, ensure the paper and foil cover is tight and secure.  This is very important as it will prevent water ruining the pudding when topping up the saucepan with boiling water.

Other Dessert Recipes:

Spiced Orange Cakes

Chocolate Ganache Tart

Celebratory Slablova