100 g (3½ oz.) unsalted butter or margarine
1 – 2 Tbsp. finely grated fresh ginger
200 g (7 oz.) brown sugar, divided
2 eggs
100g (3½ oz.) self-rising flour (or 1 ½ tsp. baking powder + all-purpose flour)
1 cup boiling water
Preheat oven to 350 °F. Prepare 4 1-cup capacity ramekins or dishes (I greased a single big dish that I normally use for soufflés.)
Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (100 g. / 3 ½ oz.). Stir and then add eggs, stirring well after each. Lightly mix in the flour until just combined. Don’t worry if there are a few lumps. Divide cake mixture between ramekins or dishes.
Combine the remaining HALF of the brown sugar with boiling water. Pour over the cake mixture. Cover loosely with a large piece of foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until puddings are puffy and golden.
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