120 g butter
60 g brown sugar
50 g castor sugar
15 ml grated ginger
2 Tbls orange zest
120 g self-raising flour
50 g brown sugar
180 ml cream
4 Citrus & Ginger Rooibos teabags
Preheat oven to 170 degrees C. Line six 150 ml moulds.
Cream butter and sugars till light and fluffy.
Add eggs one at a time. Mix till well combined. Add ginger and oranger zest.
Fold in the flour.
Spoon mixture into moulds. Fill them 3/4 way to the top.
Bake for 20 minutes. Cool slightly before removing from moulds.
Combine all the sauce ingredients into a sauce pan. Slowly bring to the boil and simmer for 2 minutes till the flavors are infused.
Spoon over upturned cakes.