Ginger Puddings with Butterscotch Sauce

Serves 4
Prep Time 15 Minutes
Cooking Time 25 minutes

150g butter at room temperature, plus 25g extra
3/4 cup firmly packed Brown Sugar, plus 1/2 cup extra
2 teaspoons ground ginger
1 tablespoon golden syrup
1 egg, at room temperature
1 cup self-raising flour
1/3 cup milk
300ml thickened cream

1) Preheat oven to 160° fan forced. Grease 4 x 1-cup ovenproof dishes. Using and electric mixer, beat butter, sugar and ginger in a bowl until pale and creamy. Add golden syrup and egg; beat until well combined. Fold in the sifted flower and then the milk until well combined. Spoon mixture evenly into prepared dishes. Bake for 25 minutes or until a skewer inserted at centre comes out clean.

2) Meanwhile place extra butter, extra sugar and cream in a saucepan over moderate heat; cook and stir until mixture comes to a simmer and sugar dissolves. Simmer, stirring occasionally, for 3 minutes or until thickened slightly.

3) Serve puddings with butterscotch sauce.