Preheat the oven to 180°c, 350°f, gas mark 4. Grease a shallow 1.5 litre dish. Alternatively, for individual portions, grease 6 x 250ml ramekins with butter and place in a roasting tin.
Sift all of the dry ingredients into a large mixing bowl. Stir in the remaining wet ingredients until well combined. Pour into the dish or prepared ramekins.
To make the 'sauce' mix the sugar and cocoa together and sprinkle over the puddings. Pour 250ml of boiling water over the mixture. (Or divide it carefully between each of the ramekins if using).
Place in the oven and cook for 20-25 minutes or until risen and just firm to the touch. Leave for 5 minutes then serve topped with dollops of cold crème fraîche and an extra drizzle of the ginger syrup.
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