Ginger Toffee Puddings

• For the puddings:
• 4 x 200ml ramekins
• 150 grams flour
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons baking powder
• 75 grams treacle sugar
• 80 grams butter
• 1 large egg
• 100 milliliters milk
• For the toffee sauce:
• 1/4 cup cream
• 1/4 cup light brown sugar
• 40 grams butter
• 1/2 teaspoon vanilla extract

1. Preheat your oven to 180u0b0C and grease the ramekins.
2. Sift the flour, ginger and baking powder into a mixing bowl. Stir in the treacle sugar.
3. Melt the butter. Add to the dry ingredients with the egg and milk. Mix until just combined into a batter.
4. 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.
5. 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.
6. 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.

ramekins, flour, ground ginger, baking powder, sugar, butter, egg, milk, toffee sauce, cream, light brown sugar, butter, vanilla

Taken from food52.com/recipes/54438-ginger-toffee-puddings (may not work)