Gingerbread Hotcake

150g flour

100g light muscovado sugar, plus 200g extra

1 teaspoon baking powder

2 teaspoons ground ginger

2 teaspoons mixed spice

125ml full-fat milk

60ml vegetable oil

1 egg

6 teaspoons butter

500ml boiling water

1. Preheat oven to 220°C and place a baking sheet on the shelf. Put water on to boil. 2. Mix together the flour, 100g of the sugar, the baking powder, 1 teaspoon of the ground ginger, 1 teaspoon of the mixed spice, and the milk, oil and egg. 3. Put into a greased baking dish 4. In another bowl, mix together the remaining 200g of sugar with the remaining teaspoons each of mixed spice and ground ginger, and sprinkle over the batter in its baking dish. Dot the butter on top and pour the boiling water over the mixture.......I know it´s strange but it works:) 5. Put the dish on the baking sheet in the oven for 30 minutes. Let stand for 10 minutes before serving, and make sure you scoop out the sauce beneath the sponge in the dish.