Gingerbread Puddings with Spiced Cream

Ingredients

150 g butter, softened
2/3 cup (150 g) brown sugar
2 eggs
1 cup (150 g) self-raising flour
1/3 cup (50 g) plain flour
1 Tbs ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1 Tbs golden syrup
1/3 cup (80mL) milk
300mL thickened cream
2 tsp cinnamon sugar
12 frozen cherries, thawed
Cinnamon sugar, extra, to serve

Caramel sauce:

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

Method

Preheat oven to 180 C. Grease a 12-hole, 1/3 cup (80mL) muffin pan.

Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Add the eggs, one 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 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Run a knife around the edge of each pudding and turn out onto a serving plate.

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 minutes or until sauce thickens slightly.

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.

Credits: Coles

Photo Credits: Coles