Hot, spicy and refreshing all at once, fresh ginger is an Asian kitchen essential. It stars in savoury dishes and helps make delectable desserts, too.

Ingredients (12)​

• Melted butter, to grease
• 150g unsalted butter, at room temperature
• 155g (3/4 cup, firmly packed) brown sugar
• 1 tbsp finely grated fresh ginger
• 1 egg
• 1 tbsp golden syrup
• 150g (1 cup) self-raising flour, sifted
• 80ml (1/3 cup) milk
• Double cream, to serve

• Butterscotch sauce​

• 100g (1/2 cup, firmly packed) brown sugar
• 125ml (1/2 cup) thickened cream
• 25g unsalted butter

AllergensRecipe may contain gluten, wheat, egg, milk and lactose.

Method​

• Step 1
  Preheat oven to 180°C. Brush four 250ml (1-cup) capacity muffin pans with melted butter to lightly grease.
• Step 2
  Use an electric beater to beat the butter, sugar and ginger in a bowl until pale and creamy. Add the egg and golden syrup. Beat until combined. Fold in the flour and milk, in batches, until combined. Divide among the prepared pans.
• Step 3
  Bake in oven for 25 minutes or until a metal skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto serving plates.
• Step 4
  Meanwhile, to make the butterscotch sauce, combine the sugar, cream and butter in a small saucepan over low heat. Cook, stirring, for 5 minutes or until the butter melts and the sugar dissolves. Increase heat to medium and bring to the boil. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens slightly.
• Step 5
  Pour the sauce over the puddings. Serve with double cream.

Recipe by Taste​

 

[Clancieblue]

Used to make these for Nursing Home in a great big Hobart mixer. I filled about 120 muffin pans,
The residents loved them especially the men when served with butterscotch sauce and ice-cream.

 

[Babybird]

Used to make these for Nursing Home in a great big Hobart mixer. I filled about 120 muffin pans,
The residents loved them especially the men when served with butterscotch sauce and ice-cream.

Fantastic