Preparation time: 20 minutes
Cooking time: 30-35 minutes
150g butter, softened, plus extra for greasing
175g unrefined dark brown soft sugar
3 medium eggs (try using Waitrose Columbian Blacktail eggs), beaten
150g self-raising flour
3 pieces stem ginger (try Waitrose Chinese stem ginger in syrup)
2 small Cox or Royal Gala apples
1. Preheat the oven to 180ºC, gas mark 4. Butter 6x200ml pudding basins and line the base of each with a disc of parchment.
2. Cut six squares of kitchen foil, about 15x15cm in size, butter one side of each square and set aside.
3. In a large mixing bowl, use an electric mixer to beat 150g of the sugar with the butter, until very pale and fluffy. Gradually add the eggs, then the flour. Strain the ginger, saving about three tablespoons of the syrup, and finely chop.
4. Peel, core and dice one apple. Mix it into the cake mixture with the ginger.
5. Cut the top and bottom from the remaining apple. Cut the apple into six horizontal slices. Sprinkle the remaining sugar onto a plate and dip the apple slices in, to coat thickly. Place a slice into the base of each basin.
6. Divide the cake mixture between the six basins and level each surface. Cover tightly with the foil squares. Bake in the oven for 30-35 minutes or until risen and spongy to the touch.
7. Leave to rest for 2-3 minutes. Use a sharp knife to loosen the edge of each sponge and turn out. Drizzle with the reserved ginger syrup and serve with dollops of crème fraîche.
Use smaller apples so that when sliced, the pieces easily fit into the base of each pudding basin.
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