Nothing says winter like a piping hot ginger pudding with sweet butterscotch sauce, it’s a classic British dessert.
Ginger Pudding With Butterscotch Recipe
Makes 8
Ingredients:
150g butter, softened
150g caster sugar
2 eggs
2 tsp ground ginger
2 tbsp crystalised ginger, finely chopped
2 tbsp golden syrup
300g self-raising flour
250ml milk
Butterscotch Sauce
1 cup sugar
25g butter, diced
½ cup pouring cream
double cream, to serve
Method:
Preheat oven to 160°C. For pudding, place butter and caster sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until pale and creamy. Add eggs one at a time, beating well after each addition. Add gingers and golden syrup; beat until combined. Alternately add flour and milk and beat until smooth.
Brush 8 1-cup-capacity pudding moulds with butter and dust with flour. Pour in pudding mixture and smooth over the top. Place in a large, deep baking tray and pour in boiling water until it reaches three-quarters of the way up the side of the moulds.
Cover with foil and bake for 40-45 minutes. Remove from water and let the puddings cool slightly. Turn out onto wire rack.
To make sauce, place sugar in a saucepan with 1 cup water; bring to the boil, stirring until sugar dissolves. Reduce heat and simmer until syrup turns golden. Meanwhile, heat butter and pouring cream in a separate pan until they just begin to boil. Whisk into sugar mixture until smooth and glossy.
Place steamed puddings onto a plate and pour over butterscotch sauce. Serve with double cream and extra sauce.
