I love ginger sponge pudding, it’s one of my personal favourites!
100g x butter
125g x soft brown sugar
2 x eggs
1 x teaspoon vanilla essence
125g x plain flour
1 x teaspoon bi-carbonate of soda
1 x teaspoon ground cinnamon
2 x teaspoons ground ginger
Cake Preparation – Pre-heat oven to 180°c/fan oven 160°c/ gas 4
Cream the butter and sugar until light, beat in the eggs and fold in the cream and the vanilla essence. Sift the flour, bi-carb and spices and carefully fold into the mixture.
Grease 6 metal pudding moulds and place them on a baking tray, fill the moulds and bake in the oven for about 20 minutes or until they spring back to the touch.
Apple and caramel sauce
280g x sugar
55g x unsalted butter
225ml x double cream
225ml Sandford Orchard
3 x peeled, cored and each apple cut into 8 segments
Pulp of a ½ vanilla bean (optional)
Put the sugar into a frying pan over a medium heat and cook the sugar until it is golden brown, add the apples and caramelise with the sugar until apples are golden brown, Add the Sandford Orchard Cider and reduce it by a half then add the, butter, vanilla bean pulp, and cream and cook until you have a nice caramel sauce. Set the sauce aside until ready to pour over the puddings.
Warm the cakes in the oven for a few moments – set at 150°c/fan oven 130°c/gas 2
Place the puddings on dessert plates then put the caramelised apples on top and pour over the caramel sauce. Serve with vanilla ice-cream or clotted cream.