Ginger puddings



  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 155g (3/4 cup, firmly packed) brown sugar
  • 1 tablespoon finely grated fresh ginger
  • 1 egg
  • 1 tablespoon golden syrup
  • 150g (1 cup) self-raising flour, sifted
  • 80ml (1/3 cup) milk
  • Double cream, to serve


  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) thickened cream
  • 25g unsalted butter


Step 1


Preheat oven to 180°C. Brush four 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.

Step 2

Use an electric beater to beat the butter, sugar and ginger in a bowl until pale and creamy. Add the egg and golden syrup. Beat until combined. Fold in the flour and milk, in batches, until combined. Divide among the prepared pans.

Step 3

Bake in oven for 25 minutes or until a metal skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto serving plates.

Step 4

Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts and the sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.

Step 5

Pour the sauce over the puddings. Serve with double cream.

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