25g (1oz) unsalted butter, melted
40g (1½ oz) golden caster sugar
25g (1oz) plain flour
100ml (3½ fl oz) milk
finely grated zest and juice of 1 lemon
30ml (2tbsp) chopped glace ginger pieces
2 large eggs, separated, plus 1 egg white
Icing sugar, to sprinkle

1. Preheat the oven to 190°C (375°F, gas 5). Lightly brush four x 150ml (5 fl oz) ramekin dishes with butter. Sprinkle each with about 2.5ml (1/2tsp) of the sugar, turning to coat. Tip out the excess.

2. In a small pan, stir the remaining butter into the flour. Stir for 1 minute over a moderate heat, until bubbling. Whisk in the milk and stir over the heat for about 1 minute until thickened and smooth. Remove from the heat.

3. Add the sugar, lemon zest and juice, then beat in the egg yolks and ginger. Place the egg whites in a clean, dry bowl and whisk to soft peaks. Fold the whites into the sauce lightly and evenly, using a metal spoon.

4. Spoon the mixture into the dishes and smooth the tops level with a palette knife. Place on a baking sheet in the oven. Bake for 25-30 minutes until risen and golden. Serve immediately, sprinkled wth icing sugar.