© Waitrose/Delia Smith
* 50g stem ginger in syrup (4 pieces)
* 75g self-raising flour
* 1 rounded teaspoon ground ginger
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon baking powder
* 1/2 teaspoon bicarbonate of soda
* 1 large egg
* 40g soft salted butter
* 50g molasses sugar
* 75g bramley apple, peeled and cored
For the ginger wine and brandy sauce:
* 2 tablespoons ginger wine
* 1 tablespoon brandy
* 75g soft dark brown sugar
* 50g salted butter
* 2 pieces of stem ginger, chopped small
You will also need:
* Four 175ml pudding basins, well buttered, and a baking sheet.
* Preheat the oven to 180C, gas mark 4
1. Place the pieces of stem ginger in a mini chopper and turn the motor on for a few seconds. Be careful not to process for too long - the ginger should be chopped small, but not puréed.
2. Sift the flour, spices, baking powder and bicarbonate of soda into a mixing bowl. Then add the egg, butter and sugar. Using an electric hand whisk, whisk everything together gradually, adding 75ml warm water until you have a smooth mixture.
3. Fold the stem ginger into the mixture.
4. Chop the apple in the mini chopper and fold that in too.
5. Divide the mixture between the buttered pudding basins, stand them on a baking sheet and bake in the centre of the oven for 35 minutes, or until they feel firm and springy to the touch.
6. To make the sauce, gently melt together the sugar and butter until all the granules of sugar have completely dissolved. Whisk in the ginger wine and brandy and add the chopped ginger.
7. When the puddings are cooked, remove them from the oven and let them stand for about five minutes, put the sauce back over the heat, then run a small palette knife around the edges of the tins and turn the puddings out onto warmed plates.
8. Spoon the hot ginger wine and brandy sauce all over. Serve with chilled pouring cream.
Note: These puddings can be frozen then defrosted and reheated for eight minutes under a preheated grill with the ginger wine and brandy sauce poured over them but make sure there are no pieces of ginger on the top.
Recipe adapted from Delia’s Happy Christmas published by Ebury Press 2009 copyright Delia Smith 2010
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