Self Saucing Ginger Pudding | 180 Nutrition


Self Saucing Ginger Pudding


Big thanks to the wonderful Georgia Harding from Well Nourished for this delicious festive recipe…

Whilst this Self Saucing Ginger Pudding is satisfyingly sweet, because it contains a nice balance of complex carbohydrate, plenty of protein and healthy fats (thanks 180 Superfood Protein blend), it won’t leave you feeling low like many desserts – Christmas Pudding I’m looking at you!


  • 80 grams butter melted
  • 120 ml ½ cup milk of your choice (coconut, nut or regular)
  • 1 large free-range or organic egg beaten
  • 50 grams ⅓ cup approx. coconut sugar
  • 2 tablespoons finely grated fresh ginger
  • 1 teaspoon cinnamon ground
  • 60 grams / two scoops 180 Superfood Protein blend, coconut
  • 65 grams wholegrain spelt flour see gluten and grain-free below
  • Pinch sea salt
  • 2 teaspoons baking powder


  • 85 grams of sweetener rice malt syrup, honey or maple syrup
  • ¾ cup hot water


  1. Preheat your oven to 180℃. Grease 4 ramekins.
  2. In a blender or food processor, mix together the butter, milk, egg, coconut sugar and cinnamon until well combined and frothy.
  3. Add the coconut 180 Superfood Protein blend, flour, sea salt and baking powder.
  4. Mix until just combined (don’t over mix or the pudding will become heavy).
  5. Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
  6. In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
  7. Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

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