Ingredients

• 110g/4oz stem ginger in syrup (8 pieces)
• 1 heaped tsp freshly grated ginger
• 175g/6 oz self-raising flour
• ¼ level tsp ground ginger
• one third level tsp ground cinnamon
• one third level tsp ground cloves
• ½ level tsp baking powder
• ¾ level tsp bicarbonate of soda
• 2 eggs
• 75g/3oz soft butter
• 110g/4oz dark brown sugar
• 1 tbsp black treacle
• 175g/6oz Bramley apples
• peeled
• cored and chopped small
• 4 tbsp ginger wine
• 2 tbsp brandy
• 175g/6oz soft dark brown sugar
• 110g/4oz unsalted butter
• 2 pieces stem ginger
• chopped small

Directions

• Pre-heat the oven to 180C/350F/Gas 4.
• First of all
• place the pieces of stem ginger in a food processor and turn the motor on for about 7-10 seconds. Be careful not to process for too long - the ginger should be chopped small
• but not puréed! After that
• sift the flour
• spices
• baking powder and bicarbonate of soda into a mixing bowl. Then add the eggs
• butter and sugar. The way to deal with the treacle is to grease the spoon first and
• using a spatula or another spoon
• push it into the bowl to join the rest of the ingredients. Now add the freshly grated ginger
• then
• using an electric hand whisk
• whisk everything together gradually
• adding 175ml/6fl oz warm water until you have a smooth mixture. Finally
• fold in the apple and stem ginger.
• Now divide the mixture between the buttered pudding basins
• stand them on a baking sheet and bake in the centre of the oven for 35 minutes
• or until they feel firm and springy to the touch. After that
• remove them from the oven and let them stand for about 5 minutes
• then run a small palette knife around the edges of the tins and turn them out. Allow the puddings to get completely cold and keep them wrapped in clingfilm until you need them.
• To make the sauce
• all you do is gently melt together the sugar and butter until all the granules of sugar have completely dissolved
• then whisk in the ginger wine and brandy
• add the chopped ginger and the sauce is then ready to serve.
• To serve the puddings
• preheat the grill to its highest setting and arrange the puddings on a heatproof dish or tray. Spoon the sauce over
• making sure that no little bits of ginger are actually on the top of the puddings
• then place the whole thing under the grill
• so that the tops of the puddings are about 13cm/5in from the source of heat. Now allow them to heat through - which will take about 8 minutes - by which time the tops will be slightly crunchy and the sauce will be hot and bubbly. Serve with chilled pouring cream.