Spiced Pumpkin and Ginger Puddings

30 grams butter
1⁄4 cup brown sugar
1 egg
2 pieces crystallised ginger – chopped into smaller pieces
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1 cup japanese pumpkin - peeled and sliced
1 1⁄4 cups flour
3⁄4 cup milk
maple syrup (to serve)
double cream (to serve)
extra crystallised ginger - finely sliced

Pre-heat oven to 180ºC. Toss pumpkin in a little oil and roast 15-20 minutes until soft. Mash lightly. Lightly spray 4 ramekins and place on a baking tray. Cream softened butter and sugar with an electric mixer until light and fluffy. Add egg and beat until combined. Stir in spices, flour, ginger, pumpkin and milk with a metal spoon. Pour into prepared ramekins and bake for 30 minutes or until a skewer inserted into the centre comes out clean. Serve warm with maple syrup and double cream spooned on top. Garnish with crystallised ginger.

Makes 4