Cranberry Ginger Pudding

Total Time
1hr 25mins
Prep 35 mins
Cook 50 mins

A very nice winter dessert, found on a television programme. Nicest served warm with ice cream, custard or lightly whipped cream.


  1. Heat the oven to 350°F.
  2. Line a 9inch tin with baking parchment.
  3. Cream together the butter, sugar and beat in the eggs one by one.
  4. Fold in the flour and the ground ginger.
  5. Stir in the chopped stem ginger, the orange zest and juice, the fresh and dried cranberries.
  6. Turn into the tin and bake for 35-50 minutes until an inserted skewer comes out clean.
  7. Serve hot or cold (or make in advance and reheat).


Most Helpful

This came out lovely and moist and the ginger and cranberry--both flavors I love--worked well together. Served it with a little whipped cream slightly flavored with grated orange peel.

echo echo February 20, 2005

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