Fudge and Ginger Puddings

Serves: 6

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 100 gram(s) (3½oz) unsalted butter, softened, plus extra to grease
• 100 gram(s) (3½oz) soft brown sugar
• 2 medium eggs, beaten
• 100 gram(s) (3½oz) self-raising flour
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) ground ginger
• 1 tablespoon(s) ginger syrup
• 75 gram(s) good-quality fudge, chopped
• Zest of 1 orange
• Stem ginger ice cream, to serve
• 4  balls stem ginger, chopped, and 1-2tbsp toasted flaked almonds to decorate
• Icing sugar to dust

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.

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