Prep: 30 mins || Cook: 55 mins || Serves: 6
INGREDIENTS
1 3/4 cups (260g) self-raising flour
1 1/2 tsp ground ginger
1/4 tsp bicarbonate of soda
100g dark muscovado sugar
2 tbs treacle
120g unsalted butter, chopped, melted
1/2 cup (125ml) buttermilk
3 eggs
150g uncrystallised ginger, finely chopped
Thickened cream or ice cream, to serve
GINGER SAUCE
100g unsalted butter, chopped
1/3 cup (75g) dark muscovado sugar
1/3 cup (80ml) ginger beer
200ml thickened cream
120g uncrystallised ginger, chopped
METHOD
Preheat oven to 180°C. Lightly grease a 6-hole Texas muffin pan.
Sift the flour, ginger and bicarb into a bowl. Add the sugar, treacle, butter, buttermilk and eggs and whisk until combined. Add the ginger and fold through until well combined. Divide mixture into prepared pan and bake for 20-25 minutes until golden and slightly soft to the touch.
Meanwhile, for the ginger sauce, place all ingredients in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil and cook, stirring, for 5 minutes or until slightly thickened. Remove from the heat and allow to cool slightly.
Turn the puddings out into bowls and pour over the warm ginger sauce. Serve warm with cream or ice cream.