6 tablespoons (90 ml) butter

1/3 cup (75 ml) sugar

2 eggs

1 cup (250 ml) all-purpose flour

1 teaspoon (5 ml) baking powder

2 teaspoons (10 ml) ground ginger

1/4 cup (60 ml) milk

1/3 cup (75 ml) orange marmalade

1 teaspoon (5 ml) grated fresh ginger

1/2 cup (125 ml) water

Preheat the oven to 180 ºC (350 ºF). Butter six 125 ml (1/2 cup) capacity ramekins.

In a bowl, cream the butter and sugar with an electric mixer. Add the eggs and beat until smooth.

In another bowl, sift together the flour, baking powder and ground ginger. With a wooden spoon, stir in the previous mixture alternately with the milk.

Spoon into the ramekins. Wrap each ramekin with aluminum foil. Place in a water bath, which is to say in a baking dish containing very hot water halfway up the ramekins. Bake for about 20 minutes.

In a saucepan, bring the marmalade, grated ginger and water to a boil. Reduce by one third.

Remove the ramekin foils and unmould the pudding while still warm.

Drizzle with the hot syrup before serving.

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