Sticky gingerbread pudding with butterscotch sauce

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How to make Sticky gingerbread pudding with butterscotch sauce

  • Yield : 8
  • Prep Time : 0:20
  • Cook Time : 2:15
  • Total Time : 2:35

Ingredients

  • 2 cups self-raising flour
  • 1 tablespoon ground ginger
  • 1 teaspoon mixed spice
  • 2/3 cup dark brown sugar
  • 2 tablespoons chopped glacé ginger, plus extra to serve
  • 3 eggs, lightly beaten
  • 1/2 cup milk
  • 1/4 cup treacle
  • 185g Western Star Chef's Choice Cultured Unsalted Butter, melted, cooled
  • Whipped cream, to serve
  • Roughly chopped walnuts, to serve

Butterscotch Sauce

  • 100g Western Star Chef's Choice Cultured Unsalted Butter, chopped
  • 1 1/2 cups dark brown sugar
  • 1 1/2 cups thickened cream

Method

  • Step 1 Grease an 8-cup-capacity metal pudding steamer with lid. Line base with baking paper.
  • Step 2 Combine flour, ground ginger, mixed spice, sugar and glacé ginger in a bowl. Make a well. Add eggs, milk, treacle and butter. Mix well to combine. Pour mixture into prepared steamer. Smooth top.
  • Step 3 Place a sheet of baking paper on top of a sheet of foil. With 1 short end facing you, fold paper and foil to make a pleat in the centre. Place, foil-side up, over top of pudding. Secure lid. Scrunch foil and paper around edge of steamer. Place in a large saucepan. Pour enough boiling water into pan to come halfway up side of steamer. Cover pan with lid. Place over medium heat. Boil for 2 hours 15 minutes, topping up with boiling water when necessary.
  • Step 4 Meanwhile, make Butterscotch Sauce Place butter, sugar and cream in a saucepan over medium-high heat. Cook, stirring occasionally, until melted and combined. Bring to a simmer. Simmer, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat.
  • Step 5 Remove steamer from saucepan. Stand for 5 minutes. Remove lid. Discard foil and baking paper. Turn onto a plate with sides. Dollop with whipped cream and sprinkle with walnuts and extra glacé ginger. Drizzle with 1/2 the Butterscotch Sauce. Serve with remaining sauce.

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