Unsalted butter 250 gm
Brown sugar 250 gm
Flour 300 gm
Ginger powder 10 gm
Baking powder 12 gm
Blueberry filling 300 gm
Rum old monk 60 ml
Preheat oven to 180°C
In a mixing bowl, cream the butter until soft. Then gradually beat in the brown sugar. Beat in the egg a little at a time.
Fold in the remaining flour, baking powder, ginger powder, then stir in the blueberry filling. Spoon the mixture into prepared tin and spread level. Bake in pre-heated oven for about 30 minutes.
Sprinkle rum over hot cakes. Leave to cool on to a wire rack to cool completely. Sprinkle icing sugar and serve.
(Courtesy: Neeraj Tyagi, Executive Chef at Shangri-La's – Eros Hotel, New Delhi)