Mini Ginger Puddings with Butterscotch Sauce

Winter calls for warm puddings!

Recipe by: Tiffany Kate-Lyn Matthews
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 – 20 minutes


  • 1 ¾ cups salted butter, at room temperature
  • 1 ½ cups brown sugar
  • 2 Tbsp fresh ginger, grated
  • 2 eggs
  • 1 ½ Tbsp honey
  • ½ cup milk
  • 2 Tbsp water
  • 2 cups flour
  • 2 tsp baking powder
  • For the sauce:
  • 1 cup brown sugar
  • 1 cup cream
  • 2 Tbsp butter
  • To serve:
  • whipped cream or vanilla ice-cream
  • candied ginger
  • mint

How To Make Mini Ginger Puddings

  1. Preheat oven to 180°C. Grease 8 ramekins with cooking spray and set aside.
  2. In a medium sized bowl sift together flour and baking powder.
  3. Place butter and sugar into a large mixing bowl and beat using an electric hand mixer until pale and fluffy, then add in the eggs, honey, milk and water and mix until well combined.
  4. Fold in the flour mixture until just combined, then divide the batter between the prepared ramekins.
  5. Bake for 15-20 minutes until the puddings are golden brown and skewer comes out clean, remove from the oven and allow to cool for a few minutes before transferring the puddings to serving plates or bowls.
  6. Meanwhile prepare the sauce, place all the ingredients for the sauce into a saucepan over medium to low heat.
  7. Allow this to cook for 5 minutes until the butter is melted and the sugar has dissolved, then increase the heat and bring to a boil, let the sauce simmer for another 5 minutes until thickened.
  8. Turn out pudding onto serving plates or bowls, pour over a generous amount of butterscotch sauce. Top with ice-cream, candied ginger and mint.

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