Gingerbread puddings with spiced cream

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How to make Gingerbread puddings with spiced cream

  • Yield : 12
  • Prep Time : 0:25
  • Cook Time : 0:20
  • Total Time : 0:45

Ingredients

  • 150g butter, softened
  • 2/3 cup (150g) brown sugar
  • 2 Coles Brand Australian Free Range Eggs
  • 1 cup (150g) self-raising flour
  • 1/3 cup (50g) plain flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 tablespoon golden syrup
  • 1/3 cup (80ml) milk
  • 300ml thickened cream
  • 2 teaspoons cinnamon sugar
  • 12 frozen cherries, thawed
  • Cinnamon sugar, extra, to serve

Caramel sauce

  • 1 cup (220g) firmly packed brown sugar
  • 300ml thickened cream
  • 100g butter, chopped

Method

  • Step 1 Preheat oven to 180C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
  • Step 2 Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Add the eggs, 1 at a time, beating until just combined. Add the combined flour, ginger, cinnamon, cloves, golden syrup and milk. Beat until just combined. Divide among prepared muffin holes. Bake for 20 mins or until a skewer inserted into centres comes out clean. Stand in pan for 5 mins. Run a knife around the edge of each pudding and turn out onto a serving plate.
  • Step 3 Meanwhile, to make the caramel sauce, stir the sugar, cream and butter in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium. Simmer, uncovered, for 5 mins or until sauce thickens slightly.
  • Step 4 Beat cream and cinnamon sugar in a bowl until soft peaks form. Drizzle pudding with caramel sauce. Sprinkle with extra cinnamon sugar and top with cherries. Serve with the cinnamon cream.

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