Makes 6
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For the salted caramel sauce:

To serve:

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Lightly grease six 250ml pudding moulds or ovenproof dishes with melted butter. Line the bases with parchment paper.
  2. Place a saucepan over a low heat and add the brown sugar, butter, treacle, ginger and mixed spice. Cook gently until the sugar dissolves, then simmer for another 3-4 minutes or until smooth and glossy. Remove from the heat and allow to cool for five minutes.
  3. Whisk the milk and eggs into the butter mixture until well combined. In a small bowl, combine the bicarbonate of soda and warm water and stir. Add this into the butter mixture. Sift over the flour and stir to combine. Stir in the raisins.
  4. Divide the mixture among the prepared pudding moulds. Cover each pudding with a layer of non-stick baking paper, then a layer of foil. Place on a baking tray. Bake for 30-35 minutes, or until a skewer inserted into the centre of each pudding comes out clean. Allow to cool in the moulds for five minutes before turning out onto serving plates.
  5. Meanwhile, heat the caster sugar in a non-stick pan over a low heat. Heat for about 10 minutes, shaking the pan often but not stirring, until the sugar dissolves and turns a dark golden colour. Set aside for 1-2 minutes until the bubbles subside, then add the cream. Stir gently over a low heat for 10-12 minutes, or until the sauce has thickened slightly. Stir in the salt.
  6. Drizzle the sauce over the puddings and serve with ice cream.

Nutrition Facts

Per serving: 706kcals, 21.7g fat (13g saturated), 125.7g carbs, 87.5g sugars, 8.1g protein, 2.2g fibre, 1.026g sodium