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Mary Ann's Self-Saucing Ginger Toffee Pudding

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1 cup flour
2 tsp baking powder
1-2 tsp ground ginger
¼ cup Chelsea Soft Brown Sugar
¼ cup Chelsea White Sugar
50g butter
1 tbsp Chelsea Golden Syrup
½ cup milk
½ cup Chelsea Soft Brown Sugar
½ cup Chelsea White Sugar
1 tbsp Chelsea Golden Syrup
1-2 tsp ground ginger
2 cups boiling water
Combine dry ingredients in a large bowl.
Melt butter with golden syrup.
Pour into dry ingredients with milk and mix.
Place in greased oven-proof dish that is quite deep, such as a small lasagne dish.
You can adjust the ginger according to your taste.
Put sauce ingredients in a bowl (you can use the same one you used for the batter).
As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.
Bake for 45 minutes at 180°C.
Serve with vanilla ice-cream or whipped cream.
Serves 6
Prepared, tried and tested by: Mary Ann Hough

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