STRAWBERRY & GINGER PUDDING

SERVES 6 PREP 20 MINS COOK 1 HOUR 30 MINS

Lightly grease an 8-cup pudding basin with lid. Line base with baking paper. In a small saucepan, heat ¾ cup milk and a 10cm piece of ginger on low until simmering. Set aside for 10 minutes until cool. Strain milk. In a small bowl using an electric mixer, beat 125g softened butter, ½ cup caster sugar and 1 tsp vanilla together until creamy. Add 2 eggs, one at a time, beating well after each. Lightly fold in combined 2 cups sifted self-raising flour and ½ tsp ground ginger, milk and 125g sliced strawberries (see tip). Spoon mixture into basin. Cover with baking paper and lid. Place into a large saucepan. Fill with enough hot water to come halfway up the sides. Simmer on low for 1½ hours until cooked when tested (add extra water when required). GINGER-CARAMEL SAUCE Meanwhile, in a small saucepan, heat 300ml cream, ½ cup brown sugar, 50g butter and 1 ¼ tsp ground ginger on medium. Simmer 3 mins until slightly thickened. Top pudding with extra sliced strawberries and serve with caramel sauce.