Ginger Pudding with Butterscotch Sauce

1 kg Malora Sponge Pudding Premix
500ml  Water
120ml  Oil
30ml Chopped Graced Ginger
(or replace with ginger spice to taste)
15ml    Fine Cinnamon

Method:
Mix sponge cake according to mixing instructions on box, add
ginger and cinnamon.  Bake according to box instructions.

Sauce
100g    Butter / Margarine
500ml  Brown Sugar
1000ml Cream

Method:
Combine butter and sugar over low heat stirring until the sugar
is dissolved.  Do not boil.  Add cream and simmer for a further
5 minutes.  Pour over the Ginger Pudding.