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Ginger puddings with butterscotch sauce
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Fresh ginger adds a flavorful kick to Asian dishes and sweet treats.
Ingredients:
  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 20.00 ml finely grated fresh ginger
  • 26.80 gm golden syrup
  • 150g (1 cup) self-raising flour, sifted
  • 80ml (1/3 cup) milk
  • Double cream, to serve
  • 125ml (1/2 cup) thickened cream
  • 25g unsalted butter
Instructions:
  • Preheat your oven to 180°C. Lightly grease four 250ml (1-cup) capacity muffin pans by brushing them with melted butter.
  • In a bowl, cream together the butter, sugar, and ginger using an electric beater until light and fluffy. Mix in the egg and golden syrup until well combined. Gently fold in the flour and milk in batches until fully incorporated. Transfer the batter evenly into the prepared pans.
  • Bake in the oven for 25 minutes or until a metal skewer comes out clean when inserted into the center. Allow to cool in the pans for 5 minutes before transferring to serving plates.
  • For the butterscotch sauce, gently mix sugar, cream, and butter in a small saucepan over low heat. Stir constantly for 5 minutes until butter melts and sugar dissolves. Increase heat to medium, bring to a boil, then simmer occasionally for 5 minutes until sauce slightly thickens.
  • Drizzle the sauce over the puddings and top with a dollop of double cream.

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