GINGER AND APPLE PUDDINGS
75 g butter, softened
50 g golden syrup
75 g light soft brown sugar
2 eggs, beaten
150 g self-raising flour, sifted
1 tsp baking powder
75 ml milk
2 tsp ground ginger
50 g candied ginger, finely chopped
Sauce
40 g butter
2 eating apples, peeled, cored and sliced
4 tbsp apple juice
4 tbsp maple syrup
1
Grease 4 microwave-proof ramekins or cups; place the butter, golden syrup and sugar in a bowl and beat until smooth; add the eggs, flour, baking powder, milk, ground and candied ginger and beat well
2
Spoon the mixture into the ramekins until ¾ full; cover with a double layer of microwavable clingfilm; butter the clingfilm and make a pleat down the middle and place butter side-down on the ramekins
3
Cook in the microwave on HIGH for 4 minutes until firm
For the sauce
4
Melt the butter in a pan, add the apples and cook for 2 minutes; add the apple juice and syrup, boil for about 10 minutes until thickened; turn out the puddings and spoon over the sauce
