Holidays are for gathering loved one’s close, spending quality time and celebrating with delicious feasts.

Treat your family and friends with this delectable, warming ginger pudding complimented by the perfect pairing of homemade creamy coconut ice cream.

We hope you enjoy this morish dessert inspired by the flavours of the festive season. With love, from The Selous Safari Company kitchen in the South of Tanzania, to your home.

Ginger Pudding with Vanilla Coconut Ice Cream

GINGER PUDDING

Serves 8, with extra ice cream to spare

Ingredients

450g dark brown sugar
3 eggs
190g butter
225ml milk
2 Tbl finely grated ginger
3 tsp bicarbonate of soda
½ tsp salt
375g flour
2 tsp ginger powder
2 Tbl white wine vinegar

Whisk the eggs and sugar until light and fluffy.
Heat up the butter, fresh ginger and milk together. Bring the mixture to a simmer, but do not boil. Leave to infuse for 10 minutes.
Mix dry ingredients together, then add to the egg mixture. Add the butter and milk mixture gradually as to not over heat the egg mixture.
Lastly add the vinegar.

Pour mixture into muffin tins 3/4 full and bake at 180°C for 20 to 25 minutes until slightly browned on top. Remove and immediately pour soaking syrup (recipe below) over whilst still hot.

Soaking syrup

300ml milk
150ml cream 
3 Tbl butter
225g sugar

Warm all together in a pan and heat up until the sugar is all dissolved. Stir occasionally.

Once the pudding is baked, pour syrup over the top while still hot.

VANILLA COCONUT ICE CREAM

Ingredients

3 cans of  coconut milk
250ml sugar
2 Tbl vanilla extract
Shredded coconut
150ml cream

Combine all ingredients in a medium-sized pot and heat over medium-low heat until sugar has completely dissolved (do not bring to a boil).
Put in your fridge too cool. Once it is completely cold, put mixture into blender and blend on high speed for 3 mins. Place immediately into a *container into the freezer and freeze until set (*cover with a piece of grease proof paper directly on the ice cream to help prevent any ice crystals from forming or in a plastic/glass container with a lid).
Store in your freezer. When about ready to serve, allow the ice cream to sit for 10 minutes at room temperature before serving.

latest posts
There are few experiences that will ignite your senses like fly camping in one of Africa’s most remote wildlife-rich wilderness areas. The Ruaha National Park on the Southern Safari circuit of Tanzania with its majestic baobab trees, the Great Ruaha River and untouched landscape provides the perfect, pristine setting for a fly camping and walking safari adrenaline-fuelled adventure.
Continue reading
Selous Safari Camps in the South of Tanzania, Siwandu and Jongomero, have passed through the rigorous carbon footprint calculator of Carbonscored. Both camps received a healthy score, well below the industry average. This is great news for guests in-the-know who are conscious about their carbon footprint on holiday.
Continue reading
It’s hard to believe we are already well into 2022! We are thrilled to share a glimpse of the progress we have made in our camps and of the great things to come. This coming rainy season we will be using every opportunity to complete our extensive refurbishment upgrades and prepare for a brand new safari season when we reopen in June.
Continue reading