Ginger sponge drops. Photo / Babiche Martens

Makes 12

2 eggs
1/2 cup caster sugar
1/2 cup self raising flour
2 tsp ground ginger
1/2 a cup of raspberries
1 tsp sugar
2 tsp crystallised ginger, finely chopped
Whipped cream

1 Preheat oven to 190C. Grease or line a baking tray.

2 Beat the eggs and sugar until thick and pale.

3 Sift the flour and ginger then fold into the egg mixture.

4 Using a spoon, drop in small spoonfuls on to the tray and bake for 10 minutes. Let cool.

5 Crush the raspberries with the sugar then add the crystallised ginger.

6 Sandwich the drops with a little whipped cream and the raspberry filling.

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