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.

Mediterranean Quiches

Serves 4
Prep Time 10 Minutes
Cooking Time 30 Minutes

2 Sheets frozen shortcrust pastry, thawed 
1 Tablespoon Vegetable Oil or olive Oil 
1 Red onion, cut into thin wedges 
1 Red capsicum chopped 
250g Sweet Potato, finely chopped 
1 zucchini, halved lengthwise, thinly sliced 
1/2 cup drained semi-dried Tomatoes in oil, chopped
 4 eggs 
1/2 cup thickened cream 
1/2 cup freshly grated Parmesan

1)Preheat oven to 180° fan forced. Grease 8 holes of a 12 hole (1 cup) Texas muffin tray. Cut each pastry sheet into quarters(squares). Gently press pastry squares into prepared holes. Bake for 10 minutes or until golden. Cool.

 2)Meanwhile, heat oil in a frying pan over high heat. Add onion, capsicum, sweet potato and zucchini; cook and stir for 5 minutes or until almost soft. Stir in tomato. Cool slightly.

3)Whisk eggs, cream and parmesan in a jug. Season. Fill pastry cases with vegetable micture, then pour over egg mixture. Bake for 20 Minutes or until golden and set. Serve with salad.