Recipe for Ginger Puddings topped with a warm toffee sauce – yum!
4 x 200ml ramekins
1 1/2 tsp ground ginger
1 1/2 tsp baking powder
75g treacle sugar
1 large egg
For the toffee sauce:
1/4 cup cream
1/4 cup light brown sugar
1/2 tsp 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.
Recipe courtesy of Cupcakes and Couscous – a food blog by Teresa Ulyate