Serves 8


110g stem ginger in syrup (8 pieces)

175g self raising flour

1/4 tsp ground ginger

1/3 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp baking powder

3/4 tsp bicarbonate of soda

2 eggs

75g butter

110g soft brown sugar

1 tbsp black treacle

175g brambly apple, peeled, cored and chopped small


Toffee sauce:

110g butter

6 tbsp double cream

175g brown sugar


1. Preheat oven to 180C. Butter 8 small (approx 175ml) pudding basins.

2. Put the stem ginger into a food processor and blitz for 10 seconds.

3. Sift the flour, spices, baking powder and bicarbonate of soda into a large bowl. Then add the eggs, butter, sugar and treacle and mix together with an electric whisk. Gradually add 175ml of warm water and mix until you have a smooth consistency. Fold in the apple and stem ginger.

4. Divide the mixture between the pudding basins, place them on a baking tray and bake for 35 minutes, or until they feel firm and springy. Remove from the oven and allow to stand for 5 minutes before turning them out of the tins.

5. To make the sauce, place all the ingredients in a small pan and heat gently until all the sugar has dissolved.

6. Serve the puddings and pour over the toffee sauce, serve with cream, creme fraiche or ice cream.