I like to call these ragamuffins: mini mountains of sponge, scantily constructed with the remnants of near-empty packets (well - I used the last of the butter which just happened to weigh a perfect 50g), rough on the outside but wonderfully soft and moist in the centre.
They are muffins in a ra - ga - mekin.
PEAR AND GINGER RAGAMUFFINS
2 halves of tinned pear, sliced
1 ball stem ginger, thinly sliced
2 tsp dark brown sugar/molasses
50g golden caster sugar
1 medium egg
50g self-raising flour
1 tbsp ground ginger
1 tbsp icing sugar
2 tbsps pear juice from tin
2 tbsps juice from stem ginger jar
Preheat the oven to 180°C.
Butter two standard-sized ramekins and lay the sliced pear and stem ginger in the bottoms of each. Sprinkle over the dark brown sugar.
Beat the sugar and butter until light and fluffy. Add the egg and stir through - the mixture will look scarily wet so don't freak. Sift in the flour with the ginger and fold.
Divide the batter between each ramekin and place in the oven for 20 minutes. By this time they should be risen and golden.
Leave the muffins to cool slightly whilst you make the drizzle: simply dissolve the icing sugar, stirring it into the pear and ginger juices.
With a skewer, poke about 8 holes into each muffin. Pour over the sweet, syrupy juices and serve with the last spoonful from the yoghurt
There you have it, you ragamuffins, you.