Spiced Caramel Self-Saucing Pudding

I love this recipe. It was born from the fact that although I adore the chocolate version and it is certainly a kiwi staple, I needed a new flavour. The next step of course would be to go to sticky-date pudding but I wanted something that could be done without dates. And thus this was born. It is so moreish and the perfectly-spiced winter pudding. Do not make it if you don't have ice cream or runny cream to hand, they simply are the essential accompaniment.





Pudding 1 cup flour 1 tsp baking powder 3/4 cup brown sugar 1/4 tsp salt 2 tsp ground ginger 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 cup milk 1 egg 75g butter, melted Sauce 3/4 cup brown sugar 25g butter 3/4 cup water Ice cream or runny cream to serve Preheat oven to 180°C. Grease 4 ramekins or 1 small baking dish (about 15cm). Place all pudding ingredients in a bowl. Using a spatula, fold together until just combined. Place brown sugar, second measure of butter and water in a small pot. Bring to the boil on high heat and whisk until combined. Once boiling, remove from heat. Divide batter between ramekins/fill baking dish. Carefully pour sauce divided over each ramekin, or over the baking dish. Bake for about 25 minutes, until cooked through and cake bounces back when pressed. To serve, flip ramekins upside down onto plates or spoon onto plates and top with a scoop of ice cream.