Ginger & caramel apple puddings

• butter↗50g g

  plus extra for the ramekins

• large cooking apple↗1

  peeled, cored and finely chopped

• light brown muscovado sugar↗75g g
• butter↗140g g

  softened

• light brown muscovado sugar↗100g g
• egg↗1
• buttermilk↗125ml ml
• preserved stem ginger↗2

  finely chopped, plus 1 tbsp syrup from jar

• plain flour↗100g g

  plus extra for dusting

• ground ginger↗1 ½ tbsp tbsp
• baking powder↗½ tsp tsp
• bicarbonate of soda↗½ tsp tsp
• icing sugar↗

  for dusting

• cream↗

  or custard, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

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