Saucy Caramel, Peach & Ginger Puddings
Serves 6
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 mied spice
Sauce:
1/2 cup firmly-packed brown sugar
1 1/4 cups boiling water
Heat oven to 190°C. Grease a 2 litre capacity ovenproof baking dish or 6 x 1 1/4 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.
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