sticky ginger puddings

  • 1¼ cups (185g) self-raising flour, sifted
  • ¾ cup (165g) caster sugar 
  • 1 teaspoon ground ginger 
  • 2 eggs 
  • ¾ cup (180ml) milk 
  • 125g unsalted butter, melted 
  • 1 teaspoon vanilla extract 
  • ¼ cup (55g) finely chopped glacé ginger 
  • 2 tablespoons ginger syrup 
  • ½ cup (90g) dark brown sugar 
  • 1 cup (250ml) boiling water
  1. Preheat oven to 180°C. Place the flour, sugar, ground ginger, eggs, milk, butter, vanilla and glacé ginger in a large bowl  and whisk until smooth. 
  2. Pour the mixture  into 3 x 2-cup-capacity (500ml) ovenproof pudding bowls and place on a large baking tray. 
  3. Place the ginger syrup, brown sugar  and water in a small bowl and mix to combine. 
  4. Gently spoon the syrup over the puddings  and cook for 30–35 minutes or until the puddings are cooked when tested with a skewer. Serves 6.
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