Peach And Ginger Cakes With Custard

• 8 tbsp (1 stick) butter, chopped, at room temperature
• 1/2 cup sugar
• 1 None egg
• 1 3/4 cups flour
• 2 tsp ground ginger
• 1/2 tsp baking soda
• 3/4 cup golden syrup
• 1 can (15 oz) peach slices, well drained
• None None Custard, to serve

1. Preheat the oven to 350u0b0F. Lightly grease a 6-cup Texas muffin pan.
2. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg, beating until well combined.
3. Sift the flour, ginger and baking soda into a bowl. Fold into the batter alternately with the combined syrup and 3/4 cup hot water until smooth.
4. Place half of the peach slices evenly in the bottom of each muffin cup. Spoon the batter over the peaches until 3/4 full. Top each with the remaining peach slices.
5. Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve the cakes with custard.

butter, sugar, egg, flour, ground ginger, baking soda, golden syrup, peach, custard

Taken from recipes-plus.com/api/v2.0/recipes/35627 (may not work)