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Ginger & Caramel Pudding

2018-06-08

Recipe Info

  • Yield : 12
  • Cook Time : 25m
  • Ready In : 30m

A quick and easy, yet delicious pudding for a cold winter’s evening.

Ingredients

  • 150g butter, softened
  • 150g brown sugar
  • 2 eggs
  • 150g self-raising flour
  • 50g plain flour
  • 1 tbsp ground ginger
  • 2 tsps ground cinnamon
  • 1⁄4 tsps ground cloves
  • 1 tbsp golden syrup
  • 80ml milk
  • 300ml cream
  • 2 tsps cinnamon sugar
  • cinnamon, to dust
  • For the caramel sauce:
  • 220g firmly packed brown sugar
  • 300ml cream
  • 100g butter, chopped

Method

Step 1

Preheat oven to 180°C. Grease a 12-hole muffin pan, or mini pudding basins (175ml).

Step 2

Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Add the eggs, 1 at a time, beating until just combined. Add the combined flour, ginger, cinnamon, cloves, golden syrup and milk. Beat until just combined. Divide among prepared muffin holes. Bake for 20 minutes or until a skewer inserted into centres comes out clean. Stand in pan for 5 minutes. Run a knife around the edge of each pudding and turn out onto a serving plate.

Step 3

To make the caramel sauce, stir the sugar, cream and butter in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium. Simmer, uncovered, for 5 minutes or until sauce thickens slightly.

Step 4

Drizzle pudding with caramel sauce. Sprinkle very lightly with cinnamon and serve warm with cream or ice cream.

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