Name: Ginger Toffee Puddings
Yield: 4 servings
Ingredients: For the puddings:; 4 x 200ml ramekins; 150 grams flour; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons baking powder; 75 grams treacle sugar; 80 grams butter; 1 large egg; 100 milliliters milk; For the toffee sauce:; 1/4 cup cream; 1/4 cup light brown sugar; 40 grams butter; 1/2 teaspoon vanilla extract

Servings: 4 persons

For the puddings:
4 x 200ml ramekins
150 grams flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons baking powder
75 grams treacle sugar
80 grams butter
1 large egg
100 milliliters milk
For the toffee sauce:
1/4 cup cream
1/4 cup light brown sugar
40 grams butter
1/2 teaspoon vanilla extract

1
Preheat your oven to 180u00b0C and grease the ramekins.
2
Sift the flour, ginger and baking powder into a mixing bowl. Stir in the treacle sugar.
3
Melt the butter. Add to the dry ingredients with the egg and milk. Mix until just combined into a batter.
4
Divide the batter between the four ramekins. Arrange the ramekins on a baking tray and bake for 25 minutes, or until an inserted skewer comes out clean.
5
While the puddings are baking prepare the toffee sauce. Combine all of the sauce ingredients in a small pot over a low heat. Stir to dissolve the sugar. Allow to boil gently for 3 minutes.
6
Remove the puddings from the oven and prick all over with a thin skewer. Pour the hot syrup over the top. Allow to stand for 5 minutes before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Ginger Toffee Puddings

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