My grandmother kept a bottle of ginger syrup in the back of her pantry for years before I understood what it was for. Big difference. She used it in puddings like this one: warm, spiced, with that sharp-sweet ginger bite that lingers at the back of the throat. This version goes further with a square of dark chocolate buried in the center of each mold and a ginger-citrus caramel poured over at the table. It’s a winter pudding, the kind you make when the evening needs something warm at the end of it. Orange zest in the batter is quieter than it sounds but ties the whole thing together.
How to Make Ginger Pudding with Molten Chocolate and Caramel
The chocolate placement
Place the chocolate squares in the center of the batter, not on top. Cover them fully with a small spoonful of batter so they’re completely enclosed. If they peek through, the chocolate cooks solid rather than staying molten. Use 60-70% dark chocolate for a clean, slightly bitter center.
Steam-baking for even texture
The water bath method keeps the puddings moist throughout rather than dry at the edges. Fill the baking tray with boiling water to come halfway up the molds. Don’t let it run dry; add more hot water halfway through if needed. 
The caramel sauce
Ginger, lemon juice, and orange juice give the caramel a sharpness that cuts from the the pudding. Make it ahead and rewarm gently; it thickens as it cools and can be loosened with a bit of orange juice before serving.
Ginger Pudding with Molten Chocolate and Caramel
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Spiced ginger pudding with a gooey chocolate center and rich caramel sauce. Perfect for a cozy night in!
Ingredients
- 4 oz (100 gm) softened butter
- 2 teaspoons orange zest
- 3 oz (80 gm) brown sugar
- 2 oz (50 gm) honey
- 2 Tablespoons candied ginger
- 2 eggs
- 1 cups (150 gm) plain flour
- 3 oz (100 gm) chocolate
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
- 1/2 cups (125 ml) milk
- 1/2 cups (120 ml) sugar
- 2 Tablespoons grated ginger
- 1 tablespoon lemon juice
- 1/2 cups (120 ml) orange juice
- pinch of salt
- 1/2 cups (120 ml) cream
- extra cream or ice cream
Instructions
- Beat the butter, sugar, honey, and zest until light, then add the eggs and mix well.
- Add the dry ingredients, milk, and candied ginger.
- Put 2 large tablespoons of batter into each mold. Cut the chocolate into squares, place 4 squares on top of the batter in the middle of each mold, and cover with a small spoon of batter. Repeat until all molds are full.
- Put a deep baking tray on the stove top and fill it ¼ with water. Start heating the water while covering the puddings.
- Cover each pudding with foil and seal well. Place each pudding into the warmed water; the water should come halfway up the sides of the pudding dishes.
- Cover the tray well with foil and reduce heat to low so the puddings simmer but do not boil. Simmer for 20-25 minutes before opening one and pressing to test. The pudding should be firm to the touch.
For the sauce
- Put the sugar and lemon juice in a pot over medium heat. Do not stir; swirl until the sugar starts to dissolve. Continue cooking the sugar until it is dark golden.
- Carefully add the ginger, orange juice, cream, and a pinch of salt. Boil for a couple of minutes, stirring to collect any caramel stuck to the bottom of the pot. Strain out the ginger while the sauce is hot.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- To prevent the chocolate from sinking to the bottom, ensure the batter is evenly distributed around the chocolate pieces.
- Leftover puddings can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 40
- Sodium: 100
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 50
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
Can I make these puddings ahead of time?
Yes. Steam them, let them cool completely, then cover and refrigerate for up to 2 days. Reheat by steaming again for 8 to 10 minutes until the chocolate center is molten and the pudding is hot throughout.
What can I use if I don’t have pudding molds?
Ramekins or large muffin tins work well. Grease them generously with butter and cover each one tightly with foil before steaming. Adjust the cooking time slightly if the molds are a different size.
Why does the chocolate need to go in the middle of the batter?
Placing the chocolate squares between two layers of batter keeps them insulated from direct heat, so they melt into a liquid center rather than mixing into the pudding. This creates the molten effect when you cut in.
