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Ginger & caramel apple puddings Recipe

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Ginger caramel apple puddings

Ingredients

Ingredients
50g butter, plus extra for the ramekins
1 large cooking apple, peeled, cored and finely chopped
75g light brown muscovado sugar
140g butter, softened
100g light brown muscovado sugar
1 egg
125ml buttermilk
2 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from jar
100g plain flour, plus extra for dusting
1½ tbsp ground ginger
½ tsp baking powder
½ tsp bicarbonate of soda
icing sugar, for dusting
cream or custard, to serve

Direction

Heat oven to 180C/160C fan/gas 4.
Lightly butter and flour 6 x 8cm deep
ramekins, tapping out excess flour. Heat
the butter in a pan until foaming, add the
apple and cook for 1 min on a medium
heat. Toss in the sugar and cook until
dissolved. Divide between the ramekins.

For the puddings, beat the butter
and sugar together with an electric
whisk until fully combined. In a separate
bowl, mix together the egg, buttermilk,
chopped ginger and ginger syrup, then
stir this into the butter mixture. Fold
in the flour, ground ginger, baking
powder, bicarbonate of soda and a pinch
of salt. Divide between the ramekins
so they are filled to 1cm below the top.
Place them on a baking tray and bake
for 20 mins, until golden and risen.

Serve warm, dusted with icing sugar.
Accompany with cream or custard.

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