Adapted from a recipe from my mother-in-law!
Ingredients:
4 tbsp golden syrup (or more!)
4oz margarine
4oz sugar
2 eggs, beaten
6oz gluten-free flour
2 tspn "powdered" / "ground" ginger
Little milk
(Optional: tin pear halves)
Method:
Grease either one large pudding basin or approx 5 ramekins.
(optional: put pears halves into the basin or one half per ramekin - flat side on the bottom so the curved side pointed up towards you)
Put golden syrup over pears (or straight into greased bowl if not using pears).
In a mixing bowl, add sugar and margarine and beat until pale and fluffy.
Add the eggs and flour with ginger, alternating between the two and beating after each addition.
You want a dropping consistency, so if the mixture is a little thick then add a dessert spoon of milk (one at a time) until you reach a good consistency.
Spoon on top of the (pears and) syrup.
Put onto a baking sheet (this will catch any syrup that bubbles over) and bake at 180c.
After the below time, test with s skewer to see if the sponge is cooked.
Individual ramekins 30-40 minutes
Pudding basin: 45-60 mins
Serve hot on it's own, with extra syrup, ice cream or cream!
These will keep in the fridge for a few days. Simply slice (if using a pudding bowl) or take out of a ramekin, turn onto a plate, add extra syrup if required, and microwave for about a minute.
Small ramekin pudding
with cream!
