Baked Sticky Pudding



  • 1 cup (250 ml) cake flour
  • ½ cup (125 ml) sugar
  • ½ tsp (2,5 ml) ground ginger
  • 3 tbsp (45 ml) sunflower oil
  • 2 eggs, beaten
  • ½ cup (125 ml) low-fat or fat-free milk
  • ½ cup (125 ml) buttermilk
  • 1 tsp (5 ml) bicarbonate of soda
  • 2 tbsp (30 ml) apricot jam
  • 1 tbsp (15 ml) white grape vinegar
  • Syrup
  • ½ cup (125 ml) water
  • ½ cup (125 ml) apple juice
  • ¼ cup (60 ml) sugar
  • ½ tsp (2,5 ml) vanilla essence


Preheat oven to 180 °C. Combine the flour, sugar and ginger in a large mixing bowl.

Mix oil, eggs, milk and buttermilk and stir in the bicarb until dissolved.

Mix in the jam and vinegar. Gradually stir liquid into the flour mixture until a smooth batter forms, with no lumps.

Pour the batter into an oven dish and bake for 35 minutes or until golden brown.

Syrup: Meanwhile, place all the syrup ingredients in a small pot. Bring to the boil and simmer for 10-15 minutes or until syrupy.

Prick the warm pudding with a fork and pour the warm syrup over. Allow the pudding to absorb the syrup. The pudding will sink quite a bit as it absorbs the syrup. Serve warm with fresh fruit of your choice like pears or bananas.


Soak ¼ cup chopped dates in hot water. Add with the vinegar to the batter.

Chocolate pudding: Substitute 2 tbsp of the flour with cocoa.