WARM UP WITH GINGER

Gingerbread Pudding with Ginger Butterscotch Sauce

Serves 10-12, Prep and Cook: 50 mins

125g unsalted butter, chopped ½ cup firmly packed brown sugar ¼ cup golden syrup

¹⁄³ cup ginger marmalade

¾ cup milk

2 eggs, lightly beaten

1½ cups self-raising flour

2 tsps ground ginger Vanilla ice-cream, to serve

GINGER BUTTERSCOTCH SAUCE

1½ cups thickened cream

1 cup brown sugar, firmly packed ¼ cup golden syrup 25g unsalted butter, chopped 1 tsp ground ginger

1 Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above long edges of pan.

2 Combine butter, sugar and syrup in a medium saucepan. Stir over a low heat for about 3 minutes, or until butter is melted and sugar is dissolved. Transfer to a large bowl. Whisk in marmalade.

3 Whisk in milk and eggs. Fold in combined sifted flour and ginger. Pour into prepared pan. Spread into corners.

4 Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Leave pudding in pan.

5 Meanwhile, make ginger butterscotch sauce. Combine all ingredients in a large saucepan. Whisk over a low heat, without boiling, until sugar is dissolved and butter is melted. Bring to boil. Gently boil, whisking occasionally, for about 7 to 8 minutes, or until slightly thickened. Remove from heat.

6 Using a skewer, gently pierce all over the top of hot pudding through to the base. Pour over ¾ cup hot butterscotch sauce. Stand for 10 minutes to soak.

7 Remove pudding from pan. Cut into pieces. Serve warm with ice-cream and remaining warm sauce.