Gingerbread Walnut Pudding with Caramel Sauce

Method

1
EQUIPMENT: Grease a 20cm x 30cm deep baking dish (or equivalent).
2
Preheat the oven to 170°C regular bake.
3
Heat the butter and golden syrup together in a saucepan and whisk to combine.
4
Sift the flours, baking soda and spices into a large bowl. Add the walnuts and caster sugar. Whisk the egg and milk together, then add to the dry ingredients along with the butter mixture. Fold everything together and pour into the prepared baking dish.
5
Bake for 35 minutes, or until the middle bounces back when lightly pressed. Serve with the caramel sauce.
6
Caramel sauce: Put the caster sugar and water in a clean pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly.
7
Meanwhile, heat the cream in a microwave-proof jug in the microwave until warm (not boiling).
8
As soon as the sugar is pale amber – it will first become white and crystallised, then start to clear and turn a pale golden amber – add the cream in four lots, whisking hard after each addition. The caramel will froth up madly but keep whisking and it will settle down.
9
Whisk in the butter and leave to cool. Reheat gently to serve.