Hot Ginger Cake With Rum Infused Oranges Recipe

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Servings: 1



  1. Beat the butter and dark brown sugar until light and fluffy. Gradually add in the Large eggs. Fold in the flour, baking pwdr, glycerine and black treacle.
  2. Stir in the minced prunes and ginger. Pipe 1/2 up on to a greased 5cm ramekin dish. Bake in the oven at 160C for 28 min. Remove from the oven.
  3. Boil the rum and sugar until almost caramelised. Quickly toss in the orange segments.
  4. Nappe over the top of the ginger cake. Serve with 6 segments each.


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