Recipe - Hot Ginger Cake With Rum Infused Oranges

50 g Eggs
40 g Flour; sifted
40 g Dark brown sugar
2 g Ginger; chopped
1 g Baking powder
45 g Butter
1 teaspoon Glycerine
5 g Black treacle
15 g Prunes; chopped

SAUCE
24 lg Orange segments
250 g Sugar
150 ml Rum

Beat the butter and dark brown sugar till light and fluffy. Gradually add
the eggs. Mix in the flour, baking powder, glycerine and black treacle.

Stir in the chopped prunes and ginger. Pipe One half up on to a greased 5cm
ramekin dish. Bake in the oven at 160C for 28 minutes. Remove from the
oven.

Boil the rum and sugar till almost caramelised. Quickly toss in the orange
segments.

Nappe over the top of the ginger cake. Serve with 6 segments each.

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