Ginger Pudding with Butterscotch Sauce
1 kg Malora Sponge Pudding Premix
30ml Chopped Graced Ginger
(or replace with ginger spice to taste)
15ml Fine Cinnamon
Mix sponge cake according to mixing instructions on box, add
ginger and cinnamon. Bake according to box instructions.
100g Butter / Margarine
500ml Brown Sugar
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.