Ginger and Marmalade Pudding Cake

Instructions

1. With the rack in the centre position, preheat the oven to 350ºF (180ºC). Butter six ½-cup (125 ml) capacity ramekins.
2. In a bowl, sift together the flour, baking powder and ground ginger.
3. In another bowl, cream the butter and sugar with an electric mixer. Add the eggs and beat until smooth. With a wooden spoon, stir in flour mixture alternately with the milk. Spoon into the ramekins.
4. Wrap each ramekin with aluminum foil. Place in a baking dish. Pour very hot water into the baking dish until it reaches halfway up the ramekins. Bake for about 25 minutes or until a toothpick inserted in the centre of a cake comes out clean.
5. Meanwhile, in a small saucepan, bring the water, marmalade and grated ginger to a boil. Reduce by one third.
6. Remove the foil from the ramekins. Unmould the puddings onto plates while still warm. When ready to serve, drizzle the pudding cakes with hot syrup.