Search Over 15,000 Recipes

Advanced Search

Ingredients

Exclude

Recipes from: Celebrity Chefs
Member Chefs
Both
Recipes must have: Video Photo

Gingerbread Pudding with Butterscotch Sauce

Serve this incredible dessert with Kangaroo Island Honey and Fig Connoisseur ice cream

Measurement Conversion Calculator

Preheat oven to 180°C. Brush six capacity muffin pans with melted butter to lightly grease. Line base of each with a circle of baking paper.
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, Bicarb soda and milk, in batches, until combined. Divide among the prepared pans.
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.
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.
Pour the sauce over the puddings. Serve with Kangaroo Island Honey and Fig Connoisseur ice cream.