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.