Fudge and Ginger Puddings

Method

1 Preheat the oven to 190°C (170°C fan) mark 5. Preheat a baking sheet. Grease and line the base of six 8cm (3¼in) ramekins with greaseproof paper. Put the butter and sugar in a bowl and whisk with an electric hand whisk until soft and fluffy.
2 Whisk in the beaten eggs, a little at a time. With a metal spoon, fold in the flour, baking powder, ground ginger and ginger syrup, fudge and zest. Spoon into ramekins. Stand on a baking sheet. Bake for 15-20min until firm to the touch and a skewer comes out clean.
3 To serve, run a palette knife round the edge of the sponges and turn out on to plates. Remove greaseproof paper. Spoon a ball of ice cream on top of each. Decorate with stem ginger, flaked almonds and a generous dusting of icing sugar.