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
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
4 servings
puddings