Ginger puddings with butterscotch sauce

Method

• 1
  Preheat oven to 180°C. Brush four 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.
• 2
  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 and milk, in batches, until combined. Divide among the prepared pans.
• 3
  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.
• 4
  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.
• 5
  Pour the sauce over the puddings. Serve with double cream.