Choc-ginger puddings!

[highlyeccentric]

Ingredients:

250g softened butter
1 1/4 cups castor sug
3 tsp ginger (grated or powder)
2 eggs
1 cup plain flour
1/2 cup cocoa
1/3 cup milk

Sauce:
200g dark cooking chocolate
1 cup thickened cream
1 tbsp brown sugar

* Beat butter, sugar and ginger in a bowl until pale and creamy. Add the eggs one-at-a-time, beating until well combined. Fold in flour, cocoa powder and millk.
* Spoon the mixture into six 250ml pudding moulds, and smooth the tops
* Bake 35 min on 180 degrees, or until a skewer into the centre comes out clean.
* Set aside for 10 min to cool; turn upside down onto serving plates.

Sauce:
Combine chocolate, cream and sugar in a saucepan over medium heat. Cook, stirring slowly, for 5 min or until the mixture is smooth.

Note: as shown in my icon, I dealt with my lack of pudding moulds by baking in teacups. If baking in teacups, make sure your teacups are oven-safe (if it doesn't say, which mine didn't, I worked on the principle that microwave-safe and dishwasher-safe was probably oven-safe). Place the teacups in a deep dish - the sort of thing in which you'd make lasagna - and fill up to halfway up the teacup sides with hot water. Then serve in the teacup.