Sticky gingerbread puddings with ginger wine and brandy sauce

Ingredients

• 110g/4oz stem ginger in syrup (8 pieces)
• 1 heaped tsp freshly grated ginger
• 175g/6 oz self-raising flour
• ¼ level tsp ground ginger
• One third level tsp ground cinnamon
• One third level tsp ground cloves
• ½ level tsp baking powder
• ¾ level tsp bicarbonate of soda
• 2 eggs
• 75g/3oz soft butter
• 110g/4oz dark brown sugar
• 1 tbsp black treacle
• 175g/6oz bramley apples, peeled, cored and chopped small
• 4 tbsp ginger wine
• 2 tbsp brandy
• 175g/6oz soft dark brown sugar
• 110g/4oz unsalted butter
• 2 pieces stem ginger, chopped small

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