Maple syrup fruit sponge puddings

Method

1. Mix 350g frozen Black Forest fruit (from Tesco, Waitrose or Sainsbury’s), defrosted, or fresh fruit such as stoned cherries, blackberries and blueberries, with 2 tsp dark brown soft sugar and the grated zest of 1 orange. Spoon 1 tbsp maple syrup into each of 4 x 350ml ovenproof bowls and divide the fruit among them. Pour 100ml double cream into a large bowl. Slice a 225g McVitie’s Jamaica ginger cake into 4 thick slices and add to the bowl, turning to coat and soak up the cream. Place a slice on top of the fruit in each bowl and drizzle ½ tbsp maple syrup over each sponge.
2. Cover each bowl with cling film, pierce several times, then cook in the microwave for 45 seconds (or cover in foil and cook for 10 minutes in a preheated oven at 200°C/fan180°C/gas 6). Remove and invert onto 4 warm, lipped plates. Serve with extra double cream to pour over.