Self-Saucing Ginger Pudding

This simple dessert recipe is from Jules Clancy’s blog Stone Soup and was also in her free e-cookbook. She has these beautiful 1-cup capacity ramekins to make 4 servings of the pudding, but my ramekins are too small, so I ended up using one big dish to make a single pudding that we split in 4. It worked really well, and this dessert was a hit with both of us! I only used 1 Tbsp. of ginger, because I wasn’t sure how much the Engineer would enjoy, but it was milder than I expected and I’d use a bit more next time.

100 g (3½ oz.) unsalted butter or margarine
1 – 2 Tbsp. finely grated fresh ginger
200 g (7 oz.) brown sugar, divided
2 eggs
100g (3½ oz.) self-rising flour (or 1 ½ tsp. baking powder + all-purpose flour)
1 cup boiling water

Preheat oven to 350 °F. Prepare 4 1-cup capacity ramekins or dishes (I greased a single big dish that I normally use for soufflés.)

Melt butter in a medium saucepan. Remove from the heat and add ginger and HALF the brown sugar (100 g. / 3 ½ oz.). Stir and then add eggs, stirring well after each. Lightly mix in the flour until just combined. Don’t worry if there are a few lumps. Divide cake mixture between ramekins or dishes.

Combine the remaining HALF of the brown sugar with boiling water. Pour over the cake mixture. Cover loosely with a large piece of foil and bake for 25 minutes. Remove foil and bake for another 5 minutes until puddings are puffy and golden.