Steamed Ginger Puddings with Ginger Caramel Sauce

I made these puddings for the first time on Saturday night when we had some family staying from Sydney. Was a little worried they would be too-gingery, but they weren't at all.  They were delicious and I would definitely make them again.  The recipe is by Terry Durack, from Good Living on June 26, 2010.

My only suggested change to the recipe would be to make double quantity of the sauce - it's so good, you'll definitely want more.  I served mine with vanilla ice-cream and strawberries.

2 tsp butter, for pots
4 tsp golden syrup
125g butter, diced
125g light soft brown sugar
2 large eggs
1/2 tsp vanilla extract
125g self-raising flour, sifted
60ml milk
2 tsp ground ginger
2 tsp ground cinnamon
2 tbsp preserved ginger, very finely diced

Sauce
2 tbsp golden syrup
2 tbsp butter
2tbsp cream
2 tbsp preserved ginger, finely sliced

Heat the oven to 180 degrees.
Lightly butter 4 x 150ml ovenproof pots or ramekins, and place 1 tsp golden syrup in each.
Beat the butter and sugar until creamy.
Beat in the eggs and vanilla extract.
Fold in the sifted flour and milk alternatively to make a smooth batter.
If it is very stiff, add a dash more milk.
Fold in ground ginger, cinnamon and preserved ginger.
Spoon mixture into the pots, and cover tightly with a sheet of buttered foil.
Place pots in a baking tray and pour in enough boiling water to reach halfway up the sides.
Bake for 40 minutes, or until the puddings spring back to the touch.

To make the sauce:
Heat the golden syrup, butter, cream and preserved ginger in a small pan and simmer for 3 minutes, stirring.

Turn out the puddings onto warm plates and spoon the sauce and ginger over the top.
Serve with cream or ice-cream.
Serves 4.

Recipe by Terry Durack.

My steamed ginger pudding!