Hot ginger cake with rum infused oranges

1 servings

Ingredients

Quantity Ingredient
50 grams Eggs
40 grams Flour; sifted
40 grams Dark brown sugar
2 grams Ginger; chopped
1 gram Baking powder
45 grams Butter
1 teaspoon Glycerine
5 grams Black treacle
15 grams Prunes; chopped
24 larges Orange segments
250 grams Sugar
150 millilitres Rum

Directions

SAUCE

Beat the butter and dark brown sugar till light and fluffy. Gradually add the eggs. Mix in the flour, baking powder, glycerine and black treacle.

Stir in the chopped prunes and ginger. Pipe ½ up on to a greased 5cm ramekin dish. Bake in the oven at 160C for 28 minutes. Remove from the oven.

Boil the rum and sugar till almost caramelised. Quickly toss in the orange segments.

Nappe over the top of the ginger cake. Serve with 6 segments each.

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