For an easy winter dessert, make these Gingerbread Puddings. Served with spiced cream and rich caramel sauce, they’re guaranteed to hit the spot.
Makes1212
Cook time20 mins20 minutes
Prep time20 mins20 minutes, (+ 5 mins standing time)
(+ 5 mins standing time)
Ingredients
150g butter, softened
2/3 cup (150g) brown sugar
2 Coles Brand Australian Free Range Eggs
1 cup (150g) self-raising flour
1/3 cup (50g) plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp golden syrup
1/3 cup (80ml) milk
300ml thickened cream
2 tsp cinnamon sugar
12 frozen cherries, thawed
Cinnamon sugar, extra, to serve
Caramel sauce
1 cup (220g) firmly packed brown sugar
300ml thickened cream
100g butter, chopped
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Method
Step 1
Preheat oven to 180°C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
Step 2
Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Add the eggs, 1 at a time, beating until just combined. Add the combined flour, ginger, cinnamon, cloves, golden syrup and milk. Beat until just combined. Divide among prepared muffin holes. Bake for 20 mins or until a skewer inserted into centres comes out clean. Stand in pan for 5 mins. Run a knife around the edge of each pudding and turn out onto a serving plate.
Step 3
Meanwhile, to make the caramel sauce, stir the sugar, cream and butter in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium. Simmer, uncovered, for 5 mins or until sauce thickens slightly.
Step 4
Beat cream and cinnamon sugar in a bowl until soft peaks form. Drizzle pudding with caramel sauce. Sprinkle with extra cinnamon sugar and top with cherries. Serve with the cinnamon cream.
Prep time20 mins20 minutes, (+ 5 mins standing time)
(+ 5 mins standing time)
Ingredients
150g butter, softened
2/3 cup (150g) brown sugar
2 Coles Brand Australian Free Range Eggs
1 cup (150g) self-raising flour
1/3 cup (50g) plain flour
1 tbsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
1 tbsp golden syrup
1/3 cup (80ml) milk
300ml thickened cream
2 tsp cinnamon sugar
12 frozen cherries, thawed
Cinnamon sugar, extra, to serve
Caramel sauce
1 cup (220g) firmly packed brown sugar
300ml thickened cream
100g butter, chopped
Description
For an easy winter dessert, make these Gingerbread Puddings. Served with spiced cream and rich caramel sauce, they’re guaranteed to hit the spot.
Method
Step 1
Preheat oven to 180°C. Grease a 12-hole, 1/3 cup (80ml) muffin pan.
Step 2
Use an electric mixer to beat the butter and sugar in a large bowl until light and creamy. Add the eggs, 1 at a time, beating until just combined. Add the combined flour, ginger, cinnamon, cloves, golden syrup and milk. Beat until just combined. Divide among prepared muffin holes. Bake for 20 mins or until a skewer inserted into centres comes out clean. Stand in pan for 5 mins. Run a knife around the edge of each pudding and turn out onto a serving plate.
Step 3
Meanwhile, to make the caramel sauce, stir the sugar, cream and butter in a medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium. Simmer, uncovered, for 5 mins or until sauce thickens slightly.
Step 4
Beat cream and cinnamon sugar in a bowl until soft peaks form. Drizzle pudding with caramel sauce. Sprinkle with extra cinnamon sugar and top with cherries. Serve with the cinnamon cream.
