Peach And Ginger Cakes With Custard - cooking recipe

Ingredients

8 tbsp (1 stick) butter, chopped, at room temperature
1/2 cup sugar
1 None egg
1 3/4 cups flour
2 tsp ground ginger
1/2 tsp baking soda
3/4 cup golden syrup
1 can (15 oz) peach slices, well drained
None None Custard, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease a 6-cup Texas muffin pan.
Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the egg, beating until well combined.
Sift the flour, ginger and baking soda into a bowl. Fold into the batter alternately with the combined syrup and 3/4 cup hot water until smooth.
Place half of the peach slices evenly in the bottom of each muffin cup. Spoon the batter over the peaches until 3/4 full. Top each with the remaining peach slices.
Bake for 30-35 mins, until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Serve the cakes with custard.