Mini Spiced Caramel Pudding Cakes

Ingredients

• 1 1/2 cups water
• 2 1/4 cups packed golden brown sugar, divided
• 2 tbsp salted butter, melted
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp grated orange peel
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground allspice
• 1/4 tsp nutmeg
• 1 cup milk (2%)
• 2 tbsp melted salted butter
• 2 tsp vanilla
• Whipped cream or ice cream, optional*

Directions

1. Preheat oven to 350°F.
2. To make caramel sauce, combine water, 3/4 cup brown sugar and butter in a medium pot. Bring to a boil over medium heat, stirring to dissolve brown sugar. Remove from heat; set aside.
3. Combine flour, remaining brown sugar, baking powder, cinnamon, orange peel, ginger, salt, allspice and nutmeg in a large bowl.
4. Whisk milk, melted butter and vanilla together in a small bowl.
5. Add wet ingredients to dry ingredients. Stir to combine. Divide batter between 12 greased 3/4 cup heatproof ramekins or custard cups, filling each ramekin no more than half full. Place ramekins on a baking sheet.
6. Gently divide caramel sauce evenly between ramekins. Bake until a cake tester inserted into the centre comes out clean, about 25 – 30 minutes. Serve warm with whipped cream or ice cream.