Ingredients
125g unsalted butter, chopped
½ cup firmly packed brown sugar
¼ cup golden syrup
1/3 cup ginger marmalade
¾ cup milk
2 eggs, lightly beaten
1 ½ cups self-raising flour
2 teaspoons ground ginger
Vanilla ice-cream, to serve
GINGER BUTTERSCOTCH SAUCE
1 ½ cups thickened cream
1 cup firmly packed brown sugar
¼ cup golden syrup
25g unsalted butter, chopped
1 teaspoon ground ginger
Method
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Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above long edges of pan.
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Combine butter, sugar and syrup in a medium saucepan. Stir over a low heat for about 3 minutes, or until butter is melted and sugar is dissolved. Transfer to a large bowl. Whisk in marmalade.
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Whisk in milk and eggs. Fold in combined sifted flour and ginger. Pour into prepared pan. Spread into corners.
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Cook in a moderately slow oven (160C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Remove from oven. Leave pudding in pan.
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Meanwhile, make ginger butterscotch sauce. Combine all ingredients in a large saucepan. Whisk over a low heat, without boiling, until sugar is dissolved and butter is melted. Bring to boil. Gently boil, whisking occasionally, for about 7 to 8 minutes, or until slightly thickened. Remove from heat.
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Using a skewer, gently pierce all over the top of hot pudding through to the base. Pour over ¾ cup hot butterscotch sauce. Stand for 10 minutes to soak.
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Remove pudding from pan. Cut into pieces. Serve warm with ice-cream and remaining warm sauce.
