- 100g unsalted butter
- 1 – 2 tablespoons finely grated fresh ginger
- 170g brown sugar (in two lots of 85g)
- 2 eggs
- 100g self raising flour (or 1/3 plus 1/4 cup plain flour + a generous tsp baking powder)
Preheat oven to 180C (350F).
Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (85g) 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 4 x 1 cup capacity ramekins or dishes.
Combine the remaining HALF of the brown sugar with 1 cup boiling water. Pour over the cake mixture. Cover loosly 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.
Serve hot with vanilla icecream.