Ginger sponge drops with raspberries
Photo by Babiche Martens
- Preheat oven to 190C. Grease or line a baking tray.
- Beat the eggs and sugar until thick and pale.
- Sift the flour and ginger then fold into the egg mixture.
- Using a spoon, drop in small spoonfuls on to the tray and bake for 10 minutes. Let cool.
- Crush the raspberries with the sugar, then add the crystallised ginger.
- Sandwich the drops with a little whipped cream and the raspberry filling.