Warm Stem Ginger Pudding, Plant Based Ice-cream Recipe

Preheat and prepare

Preheat oven to 180°C (350°F). Grease an 8-inch (20 cm) square baking dish or individual pudding dishes (6 ramekins) with a little oil. If using a square dish, line the bottom with parchment for easier serving (optional).

Dry ingredients

In a large mixing bowl, whisk together the flour, light brown sugar, baking powder, bicarbonate of soda, ground ginger, ground cinnamon and salt until evenly combined.

Wet ingredients

In a separate bowl or large jug, whisk the neutral oil, plant-based milk, vanilla extract and vinegar together. Stir in the chopped stem ginger and golden syrup plus molasses (if using) to combine.

Combine batter

Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined — do not overmix. Batter will be relatively thick but pourable. Transfer the batter to the prepared baking dish or divide between ramekins.

Prepare the syrup for pouring

Place the hot water and remaining 2 tablespoons of golden syrup (or 2 tablespoons stem-ginger syrup if you prefer more ginger flavor) in a small heatproof bowl or measuring jug and stir until combined. (Note: This syrup will be poured over the raw batter before baking to create a moist topping.)

Pour over and bake

Carefully pour the hot syrup evenly over the batter in the dish or ramekins. Bake in the preheated oven for 25–35 minutes for a single 8-inch dish or 18–22 minutes for individual ramekins, until the pudding is set on top and a skewer inserted into the center comes out with only a few moist crumbs (the syrup will sink and create a sticky topping).

Rest

Remove from oven and let rest for 5 minutes. The pudding will sink slightly and the syrup will settle into the surface creating a sticky glaze. Serve warm.

Make the base

In a small bowl, whisk the cornstarch with 2 tablespoons of the unsweetened plant-based milk to make a smooth slurry with no lumps. Set aside. In a medium saucepan, combine the coconut milk, remaining plant-based milk, maple syrup, vanilla and salt. Warm gently over medium heat until hot but not boiling, stirring occasionally.

Thicken the base

Once the milk mixture is hot, whisk a small amount into the cornstarch slurry to temper, then pour the slurry back into the saucepan while whisking constantly. Continue to cook on low-medium for 2–3 minutes until the mixture thickens slightly and coats the back of a spoon. Do not let it boil vigorously.

Add ginger flavor

Remove from heat and stir in the stem ginger syrup and finely diced stem ginger. Taste and adjust sweetness or ginger intensity by adding up to 1 more tablespoon syrup if desired. Allow mixture to cool to room temperature.

Chill

Cover the mixture and refrigerate until thoroughly chilled, at least 2 hours or overnight. Chilling ensures better texture when churning.

Churn or freeze

If you have an ice cream maker: pour chilled base into the machine and churn according to manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes). Stir in the finely diced stem ginger in the last 5 minutes of churning so it is evenly distributed. Transfer to a freezer-safe container and freeze for 2–4 hours to firm up. If you do not have an ice cream maker: pour chilled base into a shallow metal container and freeze. Every 30 minutes for the first 2–3 hours, stir vigorously with a fork to break up ice crystals and reincorporate air, adding the diced stem ginger after the first stirring. Freeze until firm.

Soften before serving

Remove from freezer 5–10 minutes before serving to soften slightly for easy scooping.

Scoop warm stem ginger pudding onto plates or serve individual puddings. Add a scoop of the stem-ginger coconut ice cream alongside or on top. Garnish with extra chopped stem ginger and a sprinkle of toasted flaked almonds or pistachios if desired. Serve immediately.