Gingerbread Cup Puddings
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.