Saucy Caramel, Peach & Ginger Puddings
Serves 6
Ingredients:
200ml milk
150g Alison’s Pantry Jumbo Peaches, chopped
50g Alison’s Pantry Gourmet Dates, chopped
50g Alison’s Pantry Crystallised Ginger, chopped
1 tsp baking soda
90g butter, softened
1/2 cup firmly-packed brown sugar
2 small eggs, lightly beaten
1 cup self-raising flour
1 tsp mixed spice
Sauce:
1/2 cup firmly-packed brown sugar
1 1/4 cups boiling water
Method:
- Heat oven to 190°C. Grease a 2-litre capacity ovenproof baking dish or 6 x 11_4-cup individual ramekins. Place milk and dried fruit in a pot and bring to the boil. Remove from heat and add baking soda. Set aside for 20 minutes to cool.
- In a bowl, beat butter and sugar until pale and creamy. Beat in eggs. Stir in flour and spices to just combine. Stir in cooled fruit mixture.
- Spread mixture into prepared dish or divide evenly between ramekins. To make sauce, combine brown sugar and boiling water and stir until sugar dissolves.
- Pour sauce mixture evenly over pudding/s. Bake large pudding for 45 minutes; individual puddings for 20 minutes, or until pudding is firm to the touch, serve hot.
This recipe was created by Julie Le Clerc for Alison’s Pantry.