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

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

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

Cook in the microwave on HIGH for 4 minutes until firm

For the sauce

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

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