Ingredients
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Melted butter, to grease
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150g unsalted butter, at room temperature
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155g (3/4 cup, firmly packed) brown sugar
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1 tablespoon finely grated fresh ginger
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1 egg
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1 tablespoon golden syrup
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150g (1 cup) self-raising flour, sifted
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80ml (1/3 cup) milk
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Double cream, to serve
Butterscotch sauce
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100g (1/2 cup, firmly packed) brown sugar
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125ml (1/2 cup) thickened cream
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25g unsalted butter
Method
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1Preheat oven to 180°C. Brush four 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.
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2Use 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.
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3Bake 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.
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4Meanwhile, 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.
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5Pour the sauce over the puddings. Serve with double cream.
Source: taste.com.au
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