After a brief hiatus, I am back in blog land and hoping to share some awesome Christmas recipes with you over the next few weeks. I’ve just returned from a few weeks in Thailand & Singapore, where I ate far too much food and came back from holidays slightly heavier. Oops! It was definitely worth it though and I don’t regret eating far too much Mango Sticky Rice & delicious pastries.
I will be doing a separate holiday post to share some of my holiday food adventures but today I want to share this recipe for amazing Gingernut Puddings with Spiced Caramel sauce. If you are a fan of gingerbread and ginger snap cookies, you must make these puddings!
I found the recipe very easy to make (the uncooked batter was almost irresistible) and I got very good feedback from my Chief Food Tester (aka my pilot). My only tip is to make sure you grease the tins really well to make sure the pudding comes out in one piece. I used glass ramekins for my puddings and the tops of the puddings did stick on a couple of them. Served with a generous serving of the spiced caramel sauce (I may or may not have been spooning this directly into my mouth) and some cream, these are a perfect Christmas treat that can be made ahead of time and then heated up when ready for serving.
Gingernut Pudding with Spiced Caramel Sauce
- Melted butter, to grease
- 150g unsalted butter, at room temperature
- 155g (3/4 cup, firmly packed) brown sugar
- 1 tbs finely grated fresh ginger
- 1 egg
- 1 tbs golden syrup
- 150g (1 cup) self-raising flour, sifted
- 80ml (1/3 cup) milk
- Pinch of Mixed Spice
- ¼ cup Pecan Nut pieces (or more if you love Pecans!)
- Spiced Caramel Sauce
- 100g (1/2 cup, firmly packed) brown sugar
- 125ml (1/2 cup) thickened cream
- 25g unsalted butter
- Pinch of Mixed Spice
- Pinch of Cinnamon
- Preheat oven to 180°C. Brush four 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.
- Use an electric beater to beat the butter, sugar and ginger in a bowl until pale and creamy. Add the egg, mixed spice, pecan nuts and golden syrup. Beat until combined. Fold in the flour and milk, in batches, until combined. Divide among the prepared pans.
- Bake in oven for 25 minutes or until a metal skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto serving plates.
- To make the spiced caramel sauce, combine the sugar, cream, mixed spice and butter in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts and the sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
- Pour the sauce over the puddings. Serve with cream.
Oh there you are! You’re back!
Yes, I am alive! Got lots of catching up to do on your blog x
So glad to see you’re back! I’m a ginger nut (boom boom) so I’ll definitely give this recipe a try, yum! Looking forward to seeing some holiday snaps xx
Thank you! Get on board with the ginger – it’s amazing! x
hello! what a wonderful looking pudding – the fresh ginger would be amazing. i shall save this – thank you! oh, and i’d put more than a pinch of mixed spice, but only because mixed spice is my fave!
I am loving the mixed spice in everything at the moment!
I’m coming over for dessert!
anytime x