Eggless Ginger Pudding Muffins Recipe

Preheat the oven to 200 degrees C.

Combine the golden syrup, honey, ginger purée in a pot and bring to a boil. Then, cube the butter and add it to the mix, stir and take it off the heat.

Add the cream and stir until all the butter has melted

In a glass bowl, sift the flour, baking powder and baking soda. Add the breadcrumbs, ginger powder and allspice

Add about 75% of the mix from the pot (keep the rest for the sauce) to it and mix well.

Butter the muffin tins and fill them nearly to the top. Then, cover them with foil.

Fill the oven tray with boiling water and put your muffin tins in the tray (at least ⅓ of the tin should be submerged in water – you’re creating a water bath).

Bake until a toothpick poked in the muffin comes out dry (about 30 to 45 mins, depending on your oven).

Remove from the oven and let the muffins cool in the tins until you can handle the tins (I used silicon moulds)

Remove from the tins and cool on a wire rack.

Mix the cream, ginger powder, lemon juice and the remaining liquid mix and lightly whip together.

Serve muffins hot with cold glaze.

Enjoy!