This recipe first appeared in Woman’s Day.
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Ingredients
Ginger-caramel sauce
Method
1.Lightly grease an 8-cup pudding basin with lid. Line base with baking paper.
2.In a small saucepan, heat milk and ginger on low until simmering. Set aside for 10 minutes until cool. Strain milk.
3.In a small bowl, using an electric mixer, beat butter, sugar and vanilla together until creamy. Add eggs, one at a time, beating well after each.
4.Fold in combined flour, ginger, milk and berries. Spoon mixture into basin. Cover with baking paper and lid.
5.Place into a large saucepan. Fill with enough hot water to come halfway up the sides. Simmer on low for 1 ½ hours until cooked when tested (add extra water when required).
6.For the ginger-caramel sauce: In a small saucepan, heat all ingredients on medium. Simmer for 3 minutes until slightly thickened.
7.Top pudding with extra sliced strawberries and serve with sauce.
Note
- For extra zing, add ¼ cup chopped glacé or crystallised ginger in Step 4.
