Ginger pudding with butterscotch sauce

Recipe by Smeg chef Elke Travers

Makes 6 individual puddings

100g butter unsalted

40g brown sugar

2 eggs

110g self raising flour

1 teaspoon ground ginger

1 tablespoons grated ginger

Butterscotch sauce

50g butter

100g dark brown sugar

150ml cream

Set your combi-steam oven to 100% steam and pre heat.

Grease 6 individual oven proof moulds and place on the perforated tray.

Beat butter and brown sugar together until light and fluffy.  Add eggs and mix well.  Sift in flour and ground ginger. Lastly, fold through grated ginger.

Divide the batter between moulds and steam for 15 minutes, tip them out while warm and serve with butterscotch sauce.

For sauce, melt butter and sugar in a small saucepan and cook for a minute until smooth and shiny.  Add cream and simmer for two minutes.  Pour over puddings to serve.

Recipe created with the Smeg Classic combi steam oven.