You’ll Need
6 tbsp golden syrup
100g self-raising flour
100g softened butter
1 tsp ground ginger
90g light brown sugar
1 tbsp finely chopped stem ginger
2 eggs
2 tbsp whole milk
To Finish
Extra warm golden syrup
Chopped stem ginger
Optional But Dangerous
Hot custard
Vanilla ice cream
Method
Preheat the air fryer to 160°C and grease four ramekins.
Spoon one and a half tablespoons of golden syrup into each pot.
Beat the butter and brown sugar until creamy, then beat in the eggs.
Fold in the flour, ground ginger, stem ginger and milk.
Divide the batter between the ramekins and level the tops.
Cover loosely with foil and air fry for 11 minutes.
Remove the foil and cook for another 4-5 minutes until risen and just set.
Rest for 3 minutes, then serve in the pots or turn out and drown in custard.