Gin­ger­bread Cup Pud­dings

The People's Friend - - Cookery -

Course: Dessert Skill level: easy

Serves: 4 to 6 de­pend­ing on the size of the cups

A lit­tle but­ter for greas­ing 4 to 6 tsp golden syrup 170 g (6 oz) self-rais­ing flour

2 tsp ground gin­ger

50 g (2 oz) oat­meal

75 g (3 oz) shred­ded veg­etable suet

2 tbs white sugar

2 tbs black trea­cle

4 tbs milk, ap­prox.

To Serve: cus­tard

1 Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 Grease some ramekins, oven­proof cups or small dishes with but­ter and put a tea­spoon of syrup in the bot­tom of each.

3 Sift the flour and gin­ger

to­gether, then add the oat­meal, suet and sugar. Mix well. Make a well in the mid­dle of the mix­ture and add the black trea­cle.

4 Add the milk, about 4 ta­ble­spoons, but you may need a lit­tle more or less. Mix well.

5 Spoon the mix­ture into each cup, to about two-thirds full. Cover with foil. Place enough hot wa­ter into a roast­ing pan to come nearly halfway up the cups, then place cups in the pan.

6 Bake the pud­dings in the pre-heated oven for about 20 min­utes or un­til they are well risen and cooked.

7 Serve one per per­son with cus­tard.

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