Recipe for Hot Ginger Cake with Rum Infused Oranges

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Yield:

1 servings

Ingredients:

Amount	Ingredient
50 gm	Eggs
40 gm	Flour, sifted
40 gm	Dark brown sugar
2 gm	Ginger, chopped
1 gm	Baking powder
45 gm	Butter
1 tsp	Glycerine
5 gm	Black treacle
15 gm	Prunes, chopped
	----------------- SAUCE ----------------
24 lrg	Orange segments
250 gm	Sugar

Instructions:

Instructions: 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 1/2 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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