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Author Notes: The delicious combination of warming ginger and sweet toffee sauce make this the perfect winter pudding. —Teresa Ulyate
For the puddings:
- 4 x 200ml ramekins
- 150 grams flour
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons baking powder
- 75 grams treacle sugar
- 80 grams butter
- 1 large egg
- 100 milliliters milk
For the toffee sauce:
- 1/4 cup cream
- 1/4 cup light brown sugar
- 40 grams butter
- 1/2 teaspoon vanilla extract
- Preheat your oven to 180°C and grease the ramekins.
- Sift the flour, ginger and baking powder into a mixing bowl. Stir in the treacle sugar.
- Melt the butter. Add to the dry ingredients with the egg and milk. Mix until just combined into a batter.
- Divide the batter between the four ramekins. Arrange the ramekins on a baking tray and bake for 25 minutes, or until an inserted skewer comes out clean.
- While the puddings are baking prepare the toffee sauce. Combine all of the sauce ingredients in a small pot over a low heat. Stir to dissolve the sugar. Allow to boil gently for 3 minutes.
- Remove the puddings from the oven and prick all over with a thin skewer. Pour the hot syrup over the top. Allow to stand for 5 minutes before serving.
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