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
150g uncrystallised ginger, finely chopped
Thickened cream or ice cream, to serve
100g unsalted butter, chopped
1/3 cup (75g) dark muscovado sugar
1/3 cup (80ml) ginger beer
200ml thickened cream
120g uncrystallised ginger, chopped
- 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.