Preheat your oven to 180°C and grease the ramekins.Sift the flour, ginger and baking powder into a mixing bowl. Stir in the treacle sugar.Melt the butter. Add to the dry ingredients with the egg and milk. Mix until just combined into a batter.Divide the batter between the four ramekins. Arrange the ramekins on a baking tray and bake for 25 minutes, or until an inserted skewer comes out clean.While the puddings are baking prepare the toffee sauce. Combine all of the sauce ingredients in a small pot over a low heat. Stir to dissolve the sugar. Allow to boil gently for 3 minutes.Remove the puddings from the oven and prick all over with a thin skewer. Pour the hot syrup over the top. Allow to stand for 5 minutes before serving.Reprinted with permission of Cupcakes & Couscous . To see more click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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