In an electric beater with a dough hook, place the flour, yeast, and caster sugar and stir to combine. Add the warmed milk (this is what will activate the yeast), softened butter and egg. Stir with the dough hook for 3-4 minutes and then knead until smooth. Place in a bowl and cover with cling wrap. Set aside in a warm place for 1 hour (the hot water cupboard is good).

Grease and flour a bundt tin. Turn the dough onto a floured surface and knead until smooth. Divide into 3 and roll into a thick log. Cut each log into 12 pieces.

In a bowl, combine the butter, 3/4 cup of brown sugar, cinnamon and ginger for a sweet spice. Dip each dough ball in the mixture and push into the bundt tin. Keep going until all of the dough is used. Cover the tin with cling wrap and again, place in a warm place for 30 minutes until the bread has doubled in size.

Preheat oven to 160°C. Bake the bread for 30 minutes until golden. Stand for 5 minutes and turn out onto a serving plate.

While the bread is cooking, place the butter, brown sugar and ginger in a pot and dissolve the sugar on a medium heat. Once all the sugar has dissolved, remove from the heat and add the cream. Set aside until ready to serve the bread. Then pour the sauce over the bread just before serving.

Best served within 2-3 hours.