FOOD

Gingerbread Pudding with Butterscotch Sauce

This tastes even better than it sounds - trust us!
10-12
15M
35M
50M

TIP! Pudding can be made up to the end of Step 4, up to one day ahead. Keep, covered in pan at room temperature. Before serving, warm pudding, covered with foil, in a slow oven (150C) for about 15 to 20 minutes, or until hot before continuing from Step 5. 

Ingredients

GINGER BUTTERSCOTCH SAUCE

Method

1.

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above long edges of pan.

2.

Combine butter, sugar and syrup in a medium saucepan. Stir over a low heat for about 3 minutes, or until butter is melted and sugar is dissolved. Transfer to a large bowl. Whisk in marmalade. 

3.

Whisk in milk and eggs. Fold in combined sifted flour and ginger. Pour into prepared pan. Spread into corners.

4.

Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Leave pudding in pan.

5.

Meanwhile, make ginger butterscotch sauce. Combine all ingredients in a large saucepan. Whisk over a low heat, without boiling, until sugar is dissolved and butter is melted. Bring to boil. Gently boil, whisking occasionally, for about 7 to 8 minutes, or until slightly thickened. Remove from heat. 

6.

Using a skewer, gently pierce all over the top of hot pudding through to the base. Pour over ¾ cup hot butterscotch sauce. Stand for 10 minutes to soak. 

7.

Remove pudding from pan. Cut into pieces. Serve warm with ice-cream and remaining warm sauce.

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