Caxton magazines staffIf your friends are sports fans, you’ll definitely want to try interior decorator Susie Ord’s (082 788 6188) menu. These eat-on-your-lap dishes can be enjoyed while watching a big game
INGREDIENTS
For the pudding:
- melted butter to grease muffin pan
- 300g unsalted butter, at room temperature
- ¾ cup brown sugar, firmly packed
- 30ml fresh ginger, finely grated or 30ml whole ginger in syrup, minced
- 2 eggs
- 30ml golden syrup
- 2 cups self-raising flour, sifted
- 1/ 3 cup milk
For the butterscotch sauce:
- 1 cup brown sugar, firmly packed
- 1 cup thick cream
- 50g unsalted butter
To serve:
- lemon zest (optional)
METHOD
To make the puddings:
1. Preheat oven to 180°C. Use the melted butter to lightly grease a muffin pan with six compartments.
2. Using an electric beater, beat the butter, sugar and ginger together in a bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition and add the syrup. Beat until combined. Gently fold in the flour and milk in alternate batches until combined.
3. Place the mixture in the prepared pan. Bake for 25 minutes or until a metal skewer inserted into the centre of one of the puddings comes out clean. Set aside in the pan to cool for 5 minutes before turning out.
To make the butterscotch sauce:
1. Combine the brown sugar, cream and unsalted butter in a small saucepan over a low heat.
2. Cook for 5 minutes or until the butter melts. Stir continuously until the sugar dissolves, then increase the heat to medium and bring to the boil.
3. Simmer the sauce for at least 5 minutes, stirring occasionally until it thickens slightly.
To serve:
1. Turn the puddings out onto serving plates or place them in pretty tea cups.
2. Pour the warm butterscotch sauce over the puddings and top with the lemon zest.
This recipe serves 6.
