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Gingerbread puddings with spiced cream
Gingerbread puddings with spiced cream
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulgent gingerbread pudding topped with caramel sauce and cinnamon cream is the ultimate sweet treat.
Ingredients:
  • 150g butter, softened
  • 150g brown sugar
  • 2 Free Range Eggs
  • 150g self-raising flour
  • 50g plain flour
  • 10.00 gm ground ginger
  • 5.00 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 26.80 gm golden syrup
  • 80ml milk
  • 600.00ml thickened cream
  • 2 tsp cinnamon sugar
  • 12 frozen cherries, thawed
  • Cinnamon sugar, extra, to serve
  • 220g brown sugar
  • 100g butter, chopped
Instructions:
  • Preheat your oven to 180C and lightly grease a 12-hole muffin pan that holds 1/3 cup (80ml) in each cavity.
  • In a large bowl, use an electric mixer to blend the butter and sugar until light and creamy. Add the eggs one at a time, mixing until just combined. Add the flour, ginger, cinnamon, cloves, golden syrup, and milk. Mix until just combined. Pour the mixture into muffin holes. Bake for 20 minutes or until a skewer inserted into the centers comes out clean. Allow to stand in the pan for 5 minutes. Gently loosen the edges with a knife and unmold onto a plate before serving.
  • To prepare the caramel sauce, combine sugar, cream, and butter in a saucepan over medium-low heat. Stir until the sugar dissolves. Increase heat to medium and simmer uncovered for about 5 minutes or until the sauce slightly thickens.
  • In a bowl, whip cream and cinnamon sugar until fluffy peaks form. Drizzle pudding with caramel sauce, sprinkle extra cinnamon sugar, add cherries, and serve with the cinnamon cream.

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